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New Jersey, nicknamed the Garden State as a tribute to its rich agricultural heritage, produces a wide variety of fruits and vegetables, including apples. It is also home to many livestock farms, and wineries. This fruit-stuffed pork loin is inspired by the abundance that surrounds me. Ingredients:
1/4 cup (1/2 stick) butter
1 cup dry white wine, such as Pinot Grigio
3 tablespoons sugar
Juice of 1 lemon
4 Granny Smith apples, peeled, cored,
and cut into wedges
1/4 cup applejack brandy
1 cup seedless dark raisins
1/2 cup unseasoned breadcrumbs
3-pound boneless, center-cut pork loin, butterflied
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Preheat the oven to 450°F.
Salt and freshly ground black pepper
In a large sauté pan, heat the butter over medium-high heat. When it has melted, add the white wine, sugar, and lemon juice, and bring to a boil. Cook until the liquid is reduced by half, then add the apples and applejack. Cook, gently stirring occasionally, until the apples are tender but still firm, 5 to 7 minutes, depending on the thickness of the wedges. Add the raisins and breadcrumbs, and stir.
Transfer the mixture to a bowl.
Set aside to cool slightly.
Generously season the pork loin with salt and pepper. Lay the pork flat on a clean work surface and spread the apple/raisin mixture evenly down the center, stopping 11/2 to 2 inches before reaching the ends. Fold the sides of the meat over the filling to make a tight roll, securely tying with kitchen string.
Transfer the stuffed pork roll to a medium roasting pan and place on the middle rack of the oven. After 15 minutes, reduce the oven temperature to 350°F. Roast for 1 more hour, then check the temperature with a meat thermometer. It is cooked when the thermometer registers 150°F; it might require another 15 minutes. Remove the pan from the oven and transfer the pork to a plate to rest for 10 minutes before slicing.
Klaus Muller, CCE, ACC, Dean, Academy of Culinary Arts, Atlantic Cape Community College, Mays Landing, NJ
American Harvest by Fritz Sonnenschmidt (Editor), Dennis Gottlieb (Photographer) Makes 6-8 servings Recipe submitted by:
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