Roasted Pork Loin Stuffed with Apples, Pecans, and Cranberries with Marsala Pan Sauce

Roasted Pork Loin Stuffed with Apples, Pecans, and Cranberries with Marsala Pan Sauce
  • Difficulty:

    2
  • Prep Time:

    15m
  • Total Time:

    1h 15m
  • Servings:

    6 - 8

Description

Cool autumn breezes call for savory roasts filled with aromatic herbs, fruits and nuts. This dish will warm your belly and feed your soul.

Ingredients

  • ½ cup dried cranberries
  • 8 Tbsp. Marsala wine, divided
  • 3 Tbsp. butter, divided
  • ½ cup diced red onion
  • 2 Tbsp. minced shallot, divided
  • Salt and fresh ground black pepper
  • 1 tsp. dried thyme
  • ½ tsp. dried sage
  • 1 cup Honeycrisp or Fuji apple, peeled, cored and finely diced
  • ½ cup chopped pecans, toasted
  • ½ cup Panko bread crumbs
  • 2 ½ - 3 lb. boneless pork loin roast
  • 1 ½ Tbsp. all-purpose flour
  • 1 cup chicken broth

Directions

  1. Soak cranberries in 4 tablespoons of the Marsala for at least 1-2 hours before cooking or overnight.
  2. Preheat the oven to 400°F. Heat 1 tablespoon of the butter in a medium sauté pan and sauté the red onion and shallot together until golden. Season with salt and pepper, and herbs. Stir in the diced apple, pecan and panko and remove from, allowing to cool. Stir in the soaked cranberries.
  3. While the filling cools, butterfly the pork loin by cutting along the bottom flat side ½” thick and continue the slice within ½” of the edge. Open the pork loin like a book, and make another cut along the edge of the thicker side again within ½” of the edge and open this as a book as well. Cover the pork loin with a sheet of plastic wrap and gently pound flat with a meat mallet or a small sauté pan until the pork is ½” thick.
  4. Spread cooled filling over the pork loin and roll jellyroll style to enclose filling. Tie the pork loin every 2” to secure filling.
  5. Place pork loin in a roasting pan, brush with 1 tablespoon butter and season with salt and pepper. Roast for 15 minutes at 400°F and then reduce temperature to 375°F and roast for 40-45 minutes until a thermometer inserted in the thickest part of the roast registers 145°F. Remove the pork from the roasting pan, cover with a sheet of aluminum foil and allow the pork to rest for 10 minutes before slicing.
  6. While pork roast cools add the remaining 4 tablespoons of Marsala to the roasting pan and scrape up pan remnants to deglaze pan. Heat the remaining tablespoon of butter in a small saucepan, and add the remaining 1 tablespoon shallot to the pan and sauté a few minutes until golden. Add the flour and stir to mix and then add the pan drippings with the Marsala, and the chicken broth. Whisk while heating over low heat until thickened. Season with salt and pepper to taste and serve with sliced pork loin. Refrigerate leftovers.
Activate to launch comment card