Stuffed Pork Loin with Apple Cranberry Compote
2 tablespoons extra virgin olive oil
Salt and ground black pepper to taste
2 teaspoons chopped fresh Italian parsley
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves, chopped
1 cup fresh or frozen cranberries
2 cups bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples, cranberries and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Butterfly the pork loin and flatten it with a mallet, spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down. Tightly tie the pork roast up with butcher's twine.
1/2 onion, diced
2 Gala apples, cut into chunks
1/2 cup white wine
1 cup apple jelly
2 tablespoons white wine vinegar
Preheat an oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat, and brown the pork loin on all sides. Remove the browned pork loin to a baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
Mix together the apple jelly and vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-cranberry compote.
Apple Cranberry Compote
2 cups apple cider
2 tablespoons (packed) golden brown sugar
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar
Whisk apple cider and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Remove from heat.
Add apple pieces and cranberries and sugar. Stir until cranberries begin to pop, about 10 minutes. Cover and refrigerate. Stir over medium heat until heated through. Transfer compote to bowl and serve warm.