Posts Tagged 'pork'

Pork Loin Stuffed With Apples And Blackberries

This is one of those recipes that was born because I was hungry and I didn’t want to run to the grocery store before dinner. You know those days, where you take turns opening the refrigerator, the pantry, and the cupboards, in turn hoping that you’ll find something that you didn’t see the previous five times.

I had a beautiful pork loin in the refrigerator. But the question was what to do with it. Rotisserie, slice it in to chops, cool it down into pulled pork, or roast it. I ended up grabbing a handful of other ingredients and coming up with this.

Pork Loin Stuffed With Apples and Blackberries
20121115-165849.jpg1 pork loin
2 apples
1 onion
1/4 cup blackberries (or raisins)
1/4 cup whiskey
1/2 cup breadcrumbs
3 tablespoons blue cheese (optional)
1/2 teaspoon dried thyme or 2 sprigs fresh
Butter
Salt and pepper to taste

400 degree oven

Dice the apples and onion. I used 1 Granny Smith and 1 Honeycrisp. Salt and cook the onion in butter over medium low heat to give them a head start on caramelizing. Then add the apples and continue to cook until translucent and soft.

20121115-170640.jpgAdd the blackberries (or raisins, which was my original thought but I was out), the thyme, and the whiskey and cook to reduce.

20121115-170824.jpgSprinkle the breadcrumbs over the top just to absorb the excess moisture. I’m estimating that I used 1/2 cup. Then sprinkle the blue cheese. Next time I’ll skip the blue cheese. It wasn’t bad…but it didn’t really add anything either. No need to over complicate things, right?

20121115-171046.jpgFold the stuffing to combine and heat through.

Grab the pork loin and the longest thinnest knife you own. Insert the knife in one end and carefully drive it through to the other end with out penetrating the other side. Then CAREFULLY sweep the sharp side of the blade toward that side of the loin as you draw it out. Reinsert with the blade facing the other direction and repeat. The goal is to cut a nice hollow pocket in the center of your pork loin without having the blade penetrate through any of the sites. This pocket will hold all of your stuffing without allowing it to seep out while it cooks. I wanted to take pictures of this process for you guys but it is so difficult to handle meat and use the camera at the same time without constant handwashing and/or cross-contamination. But I hope you get the idea.

Stand the roast on the end that does not have the hole in it. This next step works best with an assistant. I held the hole in the roast open while my wife used to spoon to put the stuffing inside. I would then pack it in with my fingers. It was hot but not unbearable. Be sure to work the stuffing all the way down so that it’s distributed evenly throughout. Then use butchers twine to seal up the only end with a hole in it.

20121115-171611.jpg Put the roast in a pan and into your oven.

20121115-171830.jpg It took about 40 to 45 minutes to reach an internal temperature of 145. Remove it from the oven, tent with foil and let it rest for 10 minutes.

20121115-173153.jpgIf you use a very sharp knife and support both ends of the pork loin while you slice it the stuffing should stay in until you serve it.

20121115-173259.jpg Carefully remove one slice at a time and place it on a plate to serve. I chose previously home canned German style sweet and sour pickled red cabbage and home canned ranch style barbecue beans to serve on the side. (see picture above)

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Thyme Rubbed Pork Chops

I’ve decided to start using WordPress as my primary search engine for food and recipe ideas. Last week I was in charge if dinner and in the mood for a simple pork recipe. I found what I was looking for over at Because I Am Uniquely And Wonderfully Made. I tweaked the recipe just slightly, but its so simple. I love it.

Thyme Rubbed Pork Chops
Pork Chops
Olive Oil
Dried Thyme
Garlic Powder
Salt Pepper
Paprika
Balsamic Vinegar

I’m leaving measurements out here because I eyeballed it.

I started at the butcher counter at my grocery store. Their chops looked like carpaccio, they were so thin. I had the butcher cut me six 1″-1 1/4″ chops.

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I arranged the chops in a baking dish. Then drizzled with a liberal about of olive oil. I gave them all little pork chop massages to cover both sides with oil. Then I mixed together what was probably about 2T thyme, 1T garlic, 1t paprika, 2t salt, and 1t pepper. I mixed the spices together and then shook the mixture over the chops, turning them to cover both sides.

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The chops got baked at 350 for just over a half hour. I kept an eye on their color and then took the internal temp.

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Right when you serve them drizzle them with a teaspoon of balsamic vinegar.

They came out perfect. Tender, moist, and flavorful.

I ended up serving them with home made black eyed peas (with pork fat), a jar of pickled red cabbage and a jar of pear sauce (both of which I canned myself earlier in the year), and some cornbread (from mix. Forgive me).

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This is definitely a recipe I’ll make again.



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