• Apple Stuffed Pork Loin With Apple Shallot Cream Sauce

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    • 1 x pork loin, approximately 5 pound (3 1/2 pound after boning) Salt and pepper for seasoning
    • 3/4 c. apple slices
    • 1/2 c. Maui or possibly Vidalia onion slices
    • 1 tsp thyme
    • 1/2 c. chicken broth
    • 2 Tbsp. butter
    • 2 Tbsp. chopped shallots
    • 1 1/4 c. peeled and minced apple
    • 1 c. chicken broth
    • 1 c. cream


    1. Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.
    2. Preheat oven to 400 degrees.
    3. Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme.
    4. Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hrs. Begin Sauce while roast is cooking.
    5. Sauce:Heat butter in a skillet set over medium heat. When foam from butter subsides, saute/fry shallots and apple for 5 min. Add in chicken broth and bring to a boil. Stir well, then set sauce aside.
    6. When roast is done, remove from pan and allow roast to set before carving.
    7. Add in sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into Sauce. Simmer for 5 min. Add in cream, reduce heat and simmer gently for 5 min. Slice roast and serve with sauce.

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