Recipe: Pork Loin Stuffed with Apples and Raisins

PORK LOIN STUFFED WITH APPLES AND RAISINS

"New Jersey, nicknamed the Garden State as a tribute to its rich agricultural heritage, produces a wide variety of fruits and vegetables, including apples. It is also home to many livestock, and wineries. This fruit-stuffed pork loin is inspired by the abundance that surrounds me."

1/4 cup (1/2 stick) butter
1 cup dry white wine, such as Pinot Grigio
3 tablespoons sugar
Juice of 1 lemon
4 Granny Smith apples, peeled, cored, and cut into wedges
1/4 cup applejack brandy
1 cup seedless dark raisins
1/2 cup unseasoned breadcrumbs
3-pound boneless, center-cut pork loin, butterflied
Salt and freshly ground black pepper

Preheat the oven to 450 degrees F.

In a large saute pan, heat the butter over medium-high heat. When it has melted, add the white wine, sugar, and lemon juice, and bring to a boil. Cook until the liquid is reduced by half.

Add the apples and applejack. Cook, gently stirring occasionally, until the apples are tender but still firm, 5 to 7 minutes, depending on the thickness of the wedges.

Add the raisins and breadcrumbs, and stir. Transfer the mixture to a bowl. Set aside to cool slightly.

Generously season the pork loin with salt and pepper. Lay the pork flat on a clean work surface and spread the apple/raisin mixture evenly down the center, stopping 1 1/2 to 2 inches before reaching the ends. Fold the sides of the meat over the filling to make a tight roll, securely tying with kitchen string.

Transfer the stuffed pork roll to a medium roasting pan and place on the middle rack of the preheated 450 degree F oven. After 15 minutes, reduce the oven temperature to 350 degrees F. Roast for 1 more hour, then check the temperature with a meat thermometer. It is cooked when the thermometer registers 150 degrees F; it might require another 15 minutes. Remove the pan from the oven and transfer the pork to a plate to rest for 10 minutes before slicing.

Klaus Muller, CCE, AAC, Dean, Aacademy of Culinary Arts, Atlantic Cape Community College, Mays Landing, NJ

Makes 6 to 8 servings
Source: American Harvest: 150 Recipes from America's Premier Chefs by The American Academy of Chefs