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Caramel Apple Pork
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| 1 | green apple, medium, tart |
| 1/2 cup | fresh pre-diced onions |
| 1/2 cup | sweet & sour red cabbage, (drained) |
| 5 | caramel squares |
| 2 lb | center-cut pork loin |
| 1/2 teaspoon | kosher salt |
| 1/4 teaspoon | pepper |
| 1 tablespoon | canola oil |
Directions:
Preheat oven to 350°F.
Cut apple into small bite-size pieces.
Combine onions, cabbage, apples, and caramel squares.
Create cavity for stuffing by using a long, thin sharp knife to cut an “X” through center of roast, making two lengthwise slits (without piercing opposite end).
Insert handle of wooden spoon to make sure hole is open.
Fill with apple mixture, using handle to pack mixture in.
Any extra stuffing can be placed in roasting pan with the stuffed pork.
Preheat large sauté pan on medium-high 2–3 minutes.
Season outside of pork with salt and pepper.
Place oil in pan, then add pork; cook 2–3 minutes on each side.
Transfer pork to roasting pan, adding any extra stuffing around pork; roast pork 30–35 minutes or until stuffing is 165°F.
Let stand 5–10 minutes; slice and serve.
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