Apple Stuffed Pork Loin With Apple-Shallot Cream Sauce

1. 1

   Pork Loin:

2. 2

   Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.

3. 3

   Preheat oven to 400 degrees.

4. 4

   Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme.

5. 5

   Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking.

6. 6

   Apple-Shallot Cream Sauce:

7. 7

   Heat butter in a skillet set over medium heat. When foam from butter subsides, sauti shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside.

8. 8

   When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.