Pork Loin Stuffed with Apples and Onions
This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.
Yield: serves 8
- 1⁄4 lb. bacon, cut into large dice
- 4 granny smith apples, peeled, cored, and sliced
- 1 Tbsp. sugar
- Salt and freshly ground black pepper
- 2 Tbsp. butter
- 4 medium yellow onions, peeled and sliced
- 1⁄2 lb. white mushrooms, sliced
- 1⁄2 cup cider vinegar
- 3 Tbsp. roughly chopped fresh sage
- 6 lb. center-cut pork loin (9 chops), trimmed and bones cracked
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Toss apples with sugar in a bowl. Increase heat to medium-high, add apples, and sauté, turning once, until apples are golden, another 10 minutes. Season with salt and pepper, then transfer apples and bacon to bowl with a slotted spoon.
- Melt butter in skillet over medium heat. Add onions, and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until mushrooms begin to brown, about 20 minutes.
- Increase heat to high, add 1⁄4 cup of the vinegar, stir with a wooden spoon until vinegar evaporates, about 1 minute, then add sage and season with salt and pepper. Stir in apples and bacon, then set aside to cool.
- Preheat oven to 350°. Make a 3" slit, about 1 1⁄2" deep, and make a pocket in each chop. Spoon about 1⁄4 cup apple mixture into each pocket. (To stuff the whole loin, you will use about half the apple mixture.)
- Season stuffed loin with salt and pepper, transfer to a roasting pan, and roast for 1 hour. Pour remaining 1⁄4 cup vinegar and 1⁄4 cup water into pan; scrape bits off bottom of pan. Scatter remaining apple mixture around loin and cook until the internal temperature of pork reaches 170°, about 1 1⁄4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apple mixture.