Recipes: Roasted Apple and Pork Loin

September 12th

The crab apple trees in Golden are ripe for harvesting, and that’s just what several friends and I did the other day. I came home with more than 50 pounds of fruit and an idea. What if I put together a meal with apples in each course?

Apples!

As my friend Juliann says — the best parties are themed.

And so began the Apple Extravaganza! Green salad with apples, stuffed pork loin roasted on a bed of apples and apple crisp for dessert. If I’d really been on my game, I would have come up with some signature brandy drink, but alas — I love grapes too much in that department to stray. And of course in the middle of whipping up this ridiculous meal, I didn’t take any photos of the completed project. You’ll have to take my word for it: it was good.

Apple party

Apple crisp

Roasted Apple and Pork Loin*

Ingredients:

12 small crab apples, or 6 larger apples — cored

1 pork loin

A bit of butter, or olive oil

1/2 cup goat cheese

1 cup porcini mushrooms, diced

1 yellow onion, diced

4 cloves garlic, diced

dash of rosemary, salt, pepper

1/4 cup white wine

Apple roasters

Directions:

Place cored apples in roasting pan. Butterfly pork loin. In a cast iron skillet, cook onions, garlic and mushrooms in butter over medium heat until onions are translucent — about 10 minutes. Place butterflied pork loin on top of apples.

Stuffed pork roast

Pour onion/garlic/mushroom mixture down center of the loin. (It’s okay if some falls out. It will all still be yummy.) Add goat cheese on top of mixture, with a dash of rosemary, salt and pepper. Close pork loin flap/sandwich and contain with a handful of toothpicks. Sprinkle another dash of salt and pepper on top of closed roast. ┬áRoast at 360 for 1 hour or so, until a meat thermometer reads at least 160. Apples should be warm and mushy.

Place apples and pork loin on a serving dish. Add a 1/4 cup of white wine to the roasting pan and place back in the oven for 5 minutes. Remove, scraping at bits left in the pan. Pour au jus into a separate serving dish.

Voila!

Great game

Apples to Apples afterward, over dessert? Divine.

~K

* An improved take on this recipe.

 

Posted in
Heirloom Homestead, June Cleaver, Kitchen Talk
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2 Responses

  1. I made a caramel apple coffee cake in the new Southern Living for my bible study group tomorrow. I felt like it was taking FOREVER when I noticed the time on the recipe. 4hrs.50min. For one coffee cake that won’t even be enough to yield a piece for my DH? Sure, it is caramel apple, but I think I’ll be more careful next time I try a new recipe.

  2. I love a theme too Next time, combine your love of grapes AND apples with this..SO GOOD:
    http://www.nutmegnanny.com/2009/11/04/honeycrisp-apple-sangria/

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