Stuffed Pork Loin Recipe
Category: Main Dishes
Serves: 6 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork loin | 1 kg |
| Asparagus | 250 g |
| Granny Smith apples | 300 g |
| Carrots | 150 g |
| Extra virgin olive oil | 35 g |
| Salt | to taste |
| Black pepper | to taste |
| Water | as needed |
Instructions:
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Prepare the vegetables:
Start by peeling the carrots with a vegetable peeler to remove the outer layer. Then, peel the asparagus stems, removing the tough and woody ends. Discard the white, inedible part at the end of the asparagus.
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Prepare the pork loin:
Use a sharp knife to trim off the fat and sinews from the pork loin, ensuring a clean piece of meat. Next, make a deep vertical cut along the center of the loin to create a pocket for stuffing. Then, make two additional cuts on each side to create more space for the filling. -
Stuff the pork loin:
Start stuffing the pork loin by alternating fillings: place slices of Granny Smith apple in one pocket, and insert whole asparagus stalks (or two if they are particularly thin) into the other. Once stuffed, carefully roll the loin to secure the filling inside and form a compact roast. Use kitchen twine or toothpicks to hold the roast together if necessary. -
Sear the pork loin:
Heat a non-stick pan large enough to fit the loin, and add a small drizzle of olive oil. Once hot, sear the pork loin on all sides until golden brown. Once seared, remove the loin from the pan and deglaze the pan with a splash of water (about a glass). Return the seared pork loin to the pan, season with salt and pepper, and pour the deglazing liquid over it. -
Prepare the side vegetables:
While the pork is cooking, take the remaining Granny Smith apple and remove the core, cutting it into large chunks. Also, cut the remaining asparagus into bite-sized pieces. -
Roast the pork loin:
Place the stuffed pork loin in a baking dish and surround it with the chopped apple and asparagus. Cover the dish with aluminum foil to retain moisture.
Preheat your oven to 200°C (or 180°C for a fan-assisted oven). Roast the pork loin for 50 minutes in a static oven (or about 40 minutes in a fan oven), ensuring the meat is fully cooked but still tender. -
Serve:
After cooking, remove the pork loin from the oven and let it rest for a few minutes before slicing. Serve the tender stuffed pork loin with the roasted apple and asparagus as a delicious, flavorful side.
Enjoy this savory and succulent stuffed pork loin recipe, perfect for any special occasion or dinner gathering!
