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Apple and Porcini-Stuffed Pork Loin

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.
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.

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Ingredients

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

Ingredients

  • For the baby spinach:

  • For the porcini-apple mixture:

  • For the pork loin roll:

Steps

1
Done

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
Done

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
Done

Add the butter. Stir until it melts.

4
Done

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
Done

Add the brandy. Cook and stir for 1-2 minutes more.

6
Done

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
Done

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
Done

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
Done

Remove from oven, cut the ties, and serve sliced.

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Nutritional Chart

679 kcal
Calories
61 g
Protein
37 g
Fat
23 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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