California Walnut, Apple, Goat Cheese Stuffed Pork Loin with Maple-Balsamic Glaze

2 pounds boneless pork loin
1 medium onion, diced
1 large Granny Smith apple, diced
1 tablespoon olive oil
2 cups California walnuts
1/4 cup molasses
2 teaspoons salt
3/4 teaspoon pepper
1/4 cup fresh parsley, chopped
6-ounces goat cheese
1 1/2 cups balsamic vinegar
1/2 cup maple syrup

Prepare the pork loin by butterflying it: cut a slit from one end of the loin to the other coming to within 1-inch of the other side. The slit should be made half way between the top and bottom of the loin. When the cut is made, open the loin up like a book and it will be ready to be stuffed. Your butcher can do this for you if desired.

To prepare the stuffing, saute the onion and apple in the olive oil over medium heat until tender, about 4 minutes. When tender add the walnuts, molasses, salt, pepper and parsley and cook for 5 minutes more, stirring occasionally. Remove from heat; stir in the goat cheese, mixing well, and allow to cool.

To stuff the loin, make sure it is open with middle exposed. Place the stuffing evenly from one end of the loin to the other. Close the loin keeping as much of the stuffing inside the loin as possible. Tie the loin up every 2 inches to secure the stuffing.

Roast the loin by placing it on a rack in a roasting pan; roast uncovered for about 45 minutes to an hour at 375º F, or until a meat thermometer reads 145º F. Allow to rest 15 minutes covered with aluminum foil.

While the pork is cooking, prepare the glaze by placing the vinegar and the syrup in a saucepot. Boil until it has reduced to a thick glaze consistency. There should be about 1/2 cup remaining.

To serve, slice pork into 1-inch thick slices and spoon the glaze over top.

Servings: 8
Source: California Walnut Commission