My Stuffed Pork Loin

Fewer things bring more joy than a perfectly cooked pork roast.  It should be juicy and have crispy browned textures all at the same time.  I love doing this roast with pork belly, but a whole pork loin is hard to pass up.  Sure, it’s a humble cut, but I like to dress it up.  It’s a bit of work, but if you give yourself plenty of time it won’t be stressful.

You could be lazy and just cut the loin on one side down the middle and stuff it like that and be done with it.  I prefer to butterfly it out and then roll it up.  It’s a lovely presentation with the stuffing swirled in the middle.  And it flavors the meat more thoroughly.  I’ve done it a myriad of ways….most recently was with a cherry bread crumb stuffing for Amanda’s French themed birthday party.

This time, I did a fennel, garlic, apple, and rosemary combination.  I jammed that junk into the food processor and then I sauteed it in some butter and slathered it all over my butterflied pork loin.  I wrapped it in bacon, tied it, and brushed it with maple syrup….not to be confused with maple flavored corn syrup.  Please don’t use that stuff.  Gagomatic.

I rather liked it.  Even though traditional Americana type food is my least favorite (but still above Indian food) I think I’d make it again.  That’s the cool thing about  a pork loin…it’s a blank canvas.  And it’s reasonably priced to feed a crowd.  If you’re not feeding a crowd, you can cut that sucker up into three family of four meals and do it three different ways…stuffed, chops, or a simple roast and the flavor combinations are endless.