Pork Loin with Apple Stuffing

This dish was made in honor of the arrival of one Ms. Verity Grace. Our neighbors (and good friends) had their very first wee one and she is just lovely. I decided to help by stocking the fridge and freezer with a bit of food.



3-5 lb pork loin

Stuffing

2 TBS oil
¼ c. onion
2 celery stalks
1 large tart apple (I used granny smith)
1 c. of raisins
½ tsp salt
2 tsp poultry seasoning
1 clove of garlic crushed
Pepper
1 cup of stock
6 pieces of whole wheat bread
1 egg

Sauce
½ c. maple syrup
6 tbs Dijon mustard
2tbs soy sauce

Heat oven to 400.

For the sauce combine all ingredients, mix until well blended and set aside.

For the stuffing, heat the oil and add celery, apple and onion and sauté for 5 minutes until soft.
Add raisins, salt, poultry seasoning, garlic, pepper and stock and bring to a boil.
Break bread into pieces and add to mixture until all the stock is absorbed (you may need a piece or two more or less. Add a piece at a time until you all liquid is absorbed but it is not dry). The bread should be mushy.
Take the stuffing off the heat and let cool.
Filet open the pork tenderloin. Salt and pepper it.

Once the stuffing has cooled a bit, add the egg. Lay the stuffing in the middle and roll. Secure with butcher string (I found out after I started I did NOT have butcher string so I had to toothpick it with this.)

Put the loin in a roasting pan and cover with roughly 1/3 of the sauce. Put in the oven and bake covered for 15 minutes.

Reduce heat to 350 and add another 1/3 of the sauce to the meat, recover and bake another 20 minutes.
Add the final 1/3 uncover the meat and bake another 15-20 until done.
Let meat set 10-15 minutes before cutting into.

Summer Pot Roast

Use whatever vegetables you have on hand. We used some parsnips and sweet potato that needed to be used, but summer squash, onion and tomato would be great. However, if you use a vegetable that requires less cooking time, wait to put it in about 15-20 minutes before roast is done.

2-3 lb pork lion
3 parsnips
3 stalks celery
2 sweet potatoes
Salt/pepper
Penzeys Greek seasoning
2 c. chicken stock
2 tbs garlic

Set oven to 350. Season meat really well with salt, pepper, Greek seasoning and garlic. If using root vegetables cut into small pieces and line the bottom of roasting pan with them (if you are using other vegetables, wait to add (you will want about 3 cups of vegetables per pound). Place seasoned meat on top. Season vegetables if you wish as well. Add stock and put in hot oven. Cook meat for about 30-40 minutes.