Ron is one of the butchers at the Kroger in Wakefield (North Raleigh), and is by all standards, a great guy and excellent chef. I had the chance to talk with Ron a few weeks ago while shopping for my wife's birthday dinner. I asked him for a Boston Butt (to grind into sausage); they were out, but it led to a discussion about pork and this fabulous recipe.
I served it to my in-laws and it received rave reviews. In fact, it will be one of the main dishes at this year's Thanksgiving - the flavor is amazing, and its much easier than a Turducken (sorry Terry, maybe next year). What I like about this dish is that you get world-class cuisine, but with a beginner's level of effort.
To make Ron's Apple-Rosemary Stuffed Pork Loin with Warm Cherry Preserves, you will need:
- 1 half boneless pork loin, 3 to 4 lbs.
- 1 box of Stove Top Stuffing for Pork
- approximately 2 cups applesauce (I used Whitehouse)
- 1-2 tsp dried rosemary (3-4 if using fresh)
- 4 tbsp unsalted butter
- 24 oz. cherry preserves
- coarse cracked black pepper corns to coat the roast
- kosher or sea salt
- butcher's twine
- aluminum foil
Start by butterflying the pork. If you're new to the process, or uncomfortable with it, most butchers will do this for you, just ask when you're at the store. Cut along the length of the meat, dividing it into 2 halves of equal thickness. Cut until there is about 1 inch of meat left and you can open the 2 halves like a book.
Cover a large cutting board or butcher's block with plastic wrap, place the pork cut side up, cover with additional plastic wrap, and use a meat mallet, rolling pin, or flat side of a heavy cleaver to pound it flat. The goal is to end up with a large, flat piece of loin, which will later be rolled and tied. Once butterflied and flattened, place in the refrigerator while the stuffing is prepared.
Start by melting the 4 tbsp of butter over medium heat. Add the rosemary and sautee about 2 minutes to release the flavor. Add around 1 1/2 cups of the applesauce, thin with a little water if needed, and heat to boiling. Add the stuffing mix, and remove from the heat. If the mix is too thick, thin it with more applesauce or water. Let the stuffing cool completely before moving on.
Preheat the oven to 375 degrees.
Remove the pork from the plastic wrap and lay flat on the board, cut side up. Sprinkle the meat with salt and pepper, just a bit for seasoning. Spread the stuffing in an even layer across the meat:
At this point, have 3-4 lengths of butcher's twine handy, and roll the meat like a jelly roll. Don't attempt to roll too tightly, or the stuffing will squeeze out (some will fall out during cooking, but a nice amount will remain within). Use the twine to tie the roll and hold its shape:
Now you'll roll the roast in the cracked black pepper. I've found the easiest way to crack the pepper is to put peppercorns inside 2 zipper-seal sandwich bags and give it a few whacks with a meat mallet. Try to get an even, but not total, coating of peppercorns all over the roast:
Sprinkle the top with salt. Wrap in aluminum foil, place on a cookie sheet or in a large baking dish, and roast for 45-60 minutes at 375, until the internal temperature nears 160 degrees. At this point, open the foil pouch so that the top and sides of the roast can brown, and roast an additional 15 minutes. You'll want to remove from the oven when the internal temperature is around 155-160 degrees - any more and the meat will become tough.
During this time, heat the cherry preserves in a saucepan over medium heat. Let the meat rest 10 minutes before carving, and serve 1/2 - 1 inch slices with warmed preserves as a sauce.
I served this with roast potatoes and a simple green salad, as well as this mixed-nut encrusted mahi-mahi for the wife, also with warmed cherry preserves. Simply crush a mix of cashews, almonds, hazelnuts, and pecans, season the fish filet with salt and pepper, press both sides into the crushed nuts, and sautee in butter over medium heat for 4-5 minutes per side, depending on thickness.
