Apple and Cashew Stuffed Pork Loin Roast
Ingredients
Pork Loin
- 8 Johnston’s Pork Loin – bone frenched rind on ask your local butcher to pinwheel cut the loin for stuffing as well as score the skin
Stuffing
- 3 shallots finely diced
- 2 tbsp fresh thyme chopped
- 3 cups Granny Smith apples 1/2 inch diced
- 2 cups pecans toasted and chopped
- 1 tbsp salt
- 1 tbsp black pepper
- 1 lb Ground Johnston’s Pork
Bourbon Butter
- ½ lb unsalted butter softened
- 1 lemon zest and juice
- 2 tbsp honey
- 2 oz favourite bourbon I used Kbob Creek Reserve
Instructions
Stuffing
- Place all ingredients into a bowl and mix well to create a forcemeat stuffing.
Bourbon Butter
- In a kitchen aid mixer whisk together soft butter, bourbon, lemon juice, zest and honey.
- Whisk until smooth and creamy. Transfer to a piping bag and pipe medium size medallions on parchment. Place in freezer.
Pork Loin
- Open up pinwheel cut loin and use 1/3 of the stuffing, fold and use another 1/3, then on the last fold use the last 1/3 to finish off the roast.
- Once stuffed, string tie the toast to keep the stuffing intact.
- Salt the scored rind and place into a roasting pan.
- Place into a preheated 350 degree oven and allow for 20 minutes a pound.
- Pull the roast at 145 degrees and let rest.
- Carve, apply Bourbon butter and ENJOY!!
