Description

Boneless pork loin butterflied, rolled around a pre-cooked diced apple, onion, sage and breadcrumb filling, and roasted until measured safe endpoints.

Ingredients

Scale

3 lb Boneless center-cut pork loin roast
2 apples Medium apples, cored and finely diced
1 onion Small yellow onion, finely chopped
2 tablespoons Fresh sage, finely chopped
1/2 cup Plain dry breadcrumbs
2 tablespoons Unsalted butter
1 tablespoon Olive oil
1 1/2 teaspoons Fine salt, divided
1/2 teaspoon Black pepper, divided

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Instructions

Heat oven to 350°F. In skillet melt 2 tbsp unsalted butter and cook 1 chopped small onion and 2 finely diced medium apples about 10 minutes until softened and most moisture has evaporated. Stir in 2 tbsp chopped fresh sage, ½ cup dry breadcrumbs, ½ tsp of the fine salt and ¼ tsp of the pepper. Set aside about 10 minutes to cool.
Butterfly a 3-lb boneless center-cut pork loin into an even rectangle, without cutting through, and place on a clean work surface. Spread cooled apple filling thinly, leaving 1-inch border. Roll tightly, tie at intervals with kitchen twine and rub exterior with 1 tbsp olive oil, remaining 1 tsp salt and ¼ tsp pepper.
Set seam-side down in rimmed roasting pan and roast at 350°F, beginning thermometer checks before the approximate 80-minute mark. Check thickest pork and center of filling separately; a proposed conservative filled-roast endpoint is at least 165°F in filling and at least 145°F in whole-cut pork, with an adequate rest. Oven time is only an estimate; never rely on color.
Rest roast 15 minutes on clean board, remove twine, slice into six working portions and serve with the cooked filling. Record actual roast time, filling center temperature, moisture and cooked portion weight before publishing.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 25 minutes, included in the total.

Untested estimate: 10-minute filling cook plus approximately 80-minute roast; 10 minutes filling cooling and 15 minutes roast rest are additional. Thermometer endpoints, not clock, govern roast.

Prep Time: 30 minutes
Chilling, resting or cooling: 25 minutes
Cook Time: 90 minutes

Nutrition

Serving Size: One of six slices/portions with filling; cooked weights pending