Stuffed Pork Loin
- 5 tablespoons butter
- 1 apple, peeled and chopped
- 1 small onion, chopped
- 1 stick of celery, finely chopped
- 1/2 cup walnuts, chopped
- 1 cup applesauce
- 1 1/2 cups water
- 5 cups diced baguette or croutons
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Morton® salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 1/2 lbs. pork tenderloin, cut into butterfly
- Preheat oven to 325° F.
- Melt the butter in a medium saucepan over medium heat.
- Add the apple, onion, celery and walnuts and cook 5 minutes, until vegetables have softened.
- Stir in applesauce, water and croutons.
- Cook, stirring constantly, until bread has absorbed the liquid.
- Season with cinnamon, salt, cloves, nutmeg and ginger.
- Open the back of the loin and place in an ovenproof tray.
- Fill it with the above stuffing and use any excess stuffing around the loin.
- Roll the pork with the “fatty” side up and tie with string.
- Bake 45 to 50 minutes, until it reaches an internal temperature of 160° F.