Apple-stuffed roast of pork
Ingredients
Roast of pork :
- 1 pork loin, approximately 1.5 kg (3 lbs.)
- 30 ml (2 tbsp.) salt
- 30 ml (2 tbsp.) paprika
- 45 ml (3 tbsp.) olive oil
- 4 shallots, peeled and sliced in half lengthwise
- 45 ml (3 tbsp.) honey
- 45 ml (3 tbsp.) apple jelly
- 1 rosemary sprig, chopped
- 500 ml (2 cups) veal stock or broth
- Freshly ground pepper
Stuffing :
- 4 apples, cubed
- 2 shallots, minced
- 45 ml (3 tbsp.) olive oil
- 45 ml (3 tbsp.) honey
- 4 thyme sprigs, chopped
- 125 ml (1/2 cup) dried cranberries, roughly chopped
- 125 ml (1/2 cup) toasted pistachios, roughly chopped
- Salt and pepper
Preparation
Roast of pork:
- Place the loin on a cutting board, fat-side down.
- Position a knife horizontally, approximately 2 cm (3/4 inch) from the base of the loin.
- Make a 2.5 cm (1 inch) incision towards the centre of the loin.
- Lift the top part of the loin.
- Continue to make shallow incisions along the same line in the thick part of the loin.
- Keep the knife parallel to the cutting board, unrolling the loin as you go along, until you form a flat rectangle.
- Rub with the mixture of salt and paprika.
- Cover with plastic wrap.
- Let rest in the fridge for 24 hours.
Stuffing:
- In a pan, caramelize the apples and shallots in olive oil and honey.
- Add the remaining ingredients and season.
- Let cool.
- Spread the stuffing over the meat, roll, and tie with butcher’s string.
Preparation :
- Preheat the oven to 165 °C (325 °F).
- In an oven-safe pan, heat oil and brown the roast on all sides.
- Add the remaining ingredients.
- Continue to cook in the oven for approximately 45 to 50 minutes, or until a meat thermometer reads 71 °C (160 °F).
- Baste the pork with the cooking juices frequently.
- Remove the pork from the oven and keep warm.
- Deglaze the cooking juices and bring to a boil.
- Let reduce by half.

