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Apple and Cashew Stuffed Pork Loin Roast

Mike Tuley
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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!!