2 Tbsp olive oil
1/2 cup white onion, diced fine
1/2 cup celery, diced fine
1 cup Granny Smith apple, diced
1 Tbsp fresh sage, chopped
1 Tbsp fresh thyme, chopped
1 cup toasted breadcrumbs
1/2 cup low-sodium chicken/veg broth
1 1/2 lbs pork loin
a drizzle of grape seed or olive oil
3 oz Hazelnuts (Filberts), pulsed in food processor to breadcrumb consistency
Preheat oven 350 degrees F.
Preheat saute pan on medium heat for 1 minute. Add 2 tbsp olive oil along with onion and celery. Saute for 2 minutes, stirring occasionally. Add diced apple and herbs and continue sauteing for another 3 minutes. Once softened add breadcrumbs and broth and mix everything together. Taste and season with salt and pepper. Put stuffing on a plate and set aside.
Place pork loin on a clean cutting board and using a sharp knife slice along the side opening the loin like a book. Do not separate the top from the bottom. Once the “book” is open lay some plastic wrap on top, use a mallet or a heavy bottomed saucepan and hit the meat a few times to thin out a little, which will tenderize it. Once you’ve got all your aggressions out, lay some plastic wrap on your work surface and on top on that lay 5 pieces of twine (approx. 12″ long) perpendicular to you approx 2" apart. Place the tenderized pork across the pieces of twine so that cut you made to the meat is going the same direction as the twine. Use as many pieces of twine as needed to securely tie it all up. Season the meat with salt and pepper.
Spoon the filling in the center. Begin rolling the meat like a Swiss roll nice and tightly ensuring the filling stays inside. Tie each string tightly. Any excess filling that falls out, stuff it back in. Season the outside and drizzle with olive oil. This will help the hazelnuts to stick to the outside. Rub the seasoning in.
Place the crushed/chopped hazelnuts on a plate. Gently roll the loin in the hazelnuts to coat all sides. Lay on foil-lined baking pan and put it in the oven for approx 75 minutes or until the internal temperature is 160 degrees F.
When ready remove and let rest for 5 minutes to let the juices redistribute in the meat.
Snip the strings and discard them, slice the meat and serve.
This recipe is also linked to...
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011
Cast Party Wednesday