stuffed Pork Loin with Apple and Thyme
Stuffed pork loin with diced apples, fresh thyme and onions! This is a holiday worthy main course option that's easy to make and tasty!
Ingredients
- 5 tbsp canola oil, divided
- 1 medium onion diced
- 1 Granny Smith apple diced
- 1 tbsp chopped fresh thyme
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp Garam Masala
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 1 3.5lb pork loin
For The Glaze
- 2 tbsp butter melted
- 2 tbsp chutney
- 1 tsp minced garlic
- 2 tbsp stoneground mustard
Instructions
- Preheat the oven to 325 and line a baking sheet pan with foil.
- In a large pan or dutch oven heat two tbsp of the oil and add the onon, cook until soft abdout 3 minutes.
- Add all of the next ingredients except the breadcrumbs and mix well. Cook for about 8 minutes.
- Add the breadcrumbs and mix through the rest of the ingredients in the pan. Set aside
- Combine all of the glaze ingredients together in a small bowl and mix well. Set aside
- Take the pork loin and carefully slice through the middle of it but not all the way. You need it top fold open like a book so you end up with a rectangle or close to it.
- Brush the pork with the glaze and spread the stuffing mixture all over it
- Tightly roll the pork up into a tube shape and tie four times with butchers twine as tight as you can.
- In a pan big enough to hold the pork heat the remaining oil until hot.
- Season the pork with salt and pepper and place into the pan to sear.
- Sear on each side for about a minute and then brush the pork with some of the glaze. Transfer to the prepared sheet pan.
- Place the pork in the oven and bake for around 80 minutes or until a thermometer registers 145-150 internal temperature.
- When the pork is done glaze again and broil for a minute for a nice caramelized surface.
- Covr the pork with foil and let it rest for 10 minutes before slicing.