Stuffed Pork Loin
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2 lb. pork loin roast
  • 2 oz bacon, chopped (2 - 3 slices)
  • ½ apple, peeled and finely chopped (approximately 4 oz)
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh rosemary
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp dijon mustard
Instructions
  1. Set up the sous vide water bath to 145 degrees F.
Prepare the stuffing
  1. In a large skillet over Medium heat, cook bacon until medium crisp, approximately 5 minutes.
  2. Add ½ the apples and shallots to skillet and cook until softened, 4 to 5 minutes.
  3. After 2 - 3 minutes of cooking the apples, add the remaining apples.
  4. Add garlic and cook until fragrant, about 1 minute.
  5. Stir in pecans, cranberries, and rosemary.
  6. Season with salt and pepper.
  7. Remove from heat and set aside to cool.
Butterfly pork loin
  1. Using a long sharp knife, place roast fat side up, with short end toward you.
  2. Position knife ¾” from bottom of roast; cut into 1” toward center of pork.
  3. Lift up top portion of roast and continue making shallow horizontal cuts deeper into roast, unrolling the top as you cut. Keep the knife parallel to the cutting board to maintain the same thickness until roast unrolls to form a rectangle.
Roll the roast
  1. Season pork generously with salt and pepper.
  2. Top all over with filling.
  3. Roll up pork loin and tightly secure with kitchen twine.
  4. Rub with mustard.
  5. Place in vacuum or recloseable bag and vacuum seal with vacuum sealer or using the water displacement method.
  6. Place in prepared water bath for 6 hours.
Finishing
  1. Finishing (Broil or Sear)
  2. Position a rack in the middle of the oven and turn on the broiler OR heat a large skillet over Medium-High heat. Add canola oil to the center of pan.
  3. Remove roast from water bath and vacuum bag.
  4. Retain the juices to flavor gravy, if desired.
  5. Place roast in a roasting pan on a rack and broil to brown the top, approximately 5 minutes per side OR sear the roast in the hot pan, rotating the roast to brown all sides.
  6. Let roast rest 5 minutes before removing the twine and slicing.
Notes
The pork loin roast can be prepared in an oven if you do not wish to cook it sous vide. Simply roast in a 350 degree F oven for 1½ to 2 hours or until the internal temperature is 155 degrees F.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/12/24/stuffed-pork-loin/