FoodB

When my wife comes to me and asks if I would be interested in a new stuffed pork recipe my natural response is "hell yes".

A few weeks back I made a stop by Costco sans the misses, and naturally stopped by their meat section. After wiping the drool of my shirt, I decided to get some pork tenderloins and figure out what to do with them later. The package consisted of two packs so I figured there were only two tenderloins in the pack. I had a recipe that wasn't very good that I made (hence no update here) and ended up finding out that each pack had two tenderloins. So Jenn set out to find a good recipe that she could use to get rid of all that extra pork. Here is what she found:

Stuffed Pork Roast

3/4 pound Italian Sausage, chopped
1 cup chopped Baldwin Apples
2 tablespoons minced Shallots
3/4 cup chopped Walnuts, toasted
1 tablespoon chopped Parsley leaves
Salt and freshly ground Black Pepper
1 (3-pound) boneless Pork Loin roast
1 tablespoon Vegetable Oil

1. Preheat oven to 400 degrees F.
2. Brown sausage in a sauté pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
3. Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
4. Heat oil in a large sauté pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
5. Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

Obviously this recipe called for a pork loin not tenderloins. Jenn was able to whip up some contraption that involved toothpicks and butchers string. I gotta say that I was pretty impressed because I didn't think the thing would hold together. Also we couldn't find Baldwin apples so we substituted Fuji's. Last we omitted the walnuts because I am allergic to them. All in all I really enjoyed it. Come on, pork stuffed with pork... how could I not like it. We could have taken it to the next level and wrapped it all in bacon but my head might have exploded.