Apple and Porcini-Stuffed Pork Loin

  • Difficulty: Difficult
  • one hour and 20 minutes
  • 4 servings

Meaty, buttery, and hiding a juicy core. This is how these pork loin rolls can better be described. Stuff them with a mixture of slightly sweet diced apples and nutty porcini mushrooms. Serve them sliced. They’ll look awesome.

Ingredients Needed for Apple and Porcini-Stuffed Pork Loin


For the baby spinach:

1 tablespoon butter
3 ounces of baby spinach
salt
pepper

For the porcini-apple mixture:

2 teaspoons of olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 tablespoon butter
1 ounce dried porcini mushrooms, chopped
2 medium apples, diced
1 teaspoon thyme powder
1 teaspoon dried rosemary
2 teaspoons of brandy

For the pork loin roll:

2 pounds of pork loins
salt
pepper
1 tablespoon olive oil
½ cup white wine
½ cup chicken stock

How to Cook Apple and Porcini-Stuffed Pork Loin

  1. For the baby spinach:

    Start melting the butter in a skillet over low heat. Add the baby spinach and season with salt and pepper. Cook and stir until tender.

  2. For the porcini-apple mixture:

    Heat the olive oil in a skillet over low heat. Add the onion and garlic. Cook and stir until tender.

  3. Add the butter. Stir until it melts.
  4. Add the porcini and diced apples. Cook and stir for up to 1 minute. Add the thyme powder and dried rosemary and stir them in.
  5. Add the brandy. Cook and stir for 1-2 minutes more.
  6. For the pork loin roll:

    Place one pork loin on the work surface and butterfly it. Tenderize it using a mallet, then season its inner side with salt and pepper.

  7. Add 1/2 of the cooked baby spinach and 1/2 of the porcini-apple mixture. Roll it up, then tie it with twine to secure its shape. Do the same with the other pork loin, the remaining cooked spinach, and porcini-apple mixture.
  8. Place the rolls in a baking dish, drizzle them with olive oil, white wine, and chicken stock. Bake for 45 minutes at 380⁰F/190⁰C.
  9. Remove from oven, cut the ties, and serve sliced.

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