Roast pork stuffed with apples and sage

Ingredients

• 1.5 kg boneless pork loin
• 2 pieces Reine des Reinettes apple
• 1 piece yellow onion
• 12 leaves fresh sage
• 60 g stale country bread crumbs
• 40 g 82% butterfat pasteurized unsalted butter
• 2 tbsp refined canola oil for cooking
• 2 cloves pink garlic clove
• 15 cl dry Normandy cider
• 20 cl unsalted chicken broth
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper

Method

1. Take the boneless pork loin out of the refrigerator at least forty-five minutes before cooking to bring it to room temperature and preserve the meat's tenderness.
2. Preheat the oven to 180 °C on the convection setting.
3. Peel the yellow onion and apples, then finely dice the onion and cut the apples into small, even cubes. Chop the fresh sage leaves and crumble the stale country bread crumbs.
4. Melt the pasteurized unsalted butter in a skillet over medium heat until it begins to foam, then add the yellow onion with a pinch of fine sea salt. Let sweat gently for about five minutes until translucent and meltingly tender.
5. Add the diced apples and chopped fresh sage leaves to the skillet. Continue cooking over moderate heat for six to eight minutes, stirring carefully, until the fruit softens without breaking down into a compote.
6. Remove the skillet from the heat, fold in the crumbled stale country bread to absorb excess moisture and bind the stuffing, add a few grinds of black pepper, then let the stuffing cool completely.
7. Place the boneless pork loin flat on a clean cutting board. Using a sharp knife held parallel to the board, slice the meat lengthwise about two-thirds of the way through its thickness without cutting completely through, then butterfly it open to get a large, even rectangle. Season the inside with fine sea salt and freshly ground black pepper.
8. Spread the cooled stuffing evenly over the meat, leaving a two-centimeter border on all sides. Roll the loin tightly into a compact cylinder, then tie it with kitchen twine at regular two-centimeter intervals.
9. Heat the refined canola oil in a Dutch oven or cast-iron sauté pan over high heat. Add the tied roast and sear it on all sides for eight to ten minutes, until it develops a nice, even golden crust.
10. Place the seared roast in a roasting pan with the unpeeled pink garlic cloves crushed under the palm of your hand, then bake at 180 °C for fifty to sixty minutes, basting the surface with the cooking fat halfway through, until the center of the meat reaches 65 °C.
11. Transfer the cooked roast to a wire rack or cutting board, tent loosely with aluminum foil and let rest for fifteen minutes to allow the juices to redistribute evenly throughout the meat.
12. Place the roasting pan over medium heat on the stovetop, deglaze the browned bits stuck to the bottom with the dry Normandy cider, scraping the bottom with a wooden spatula, then let reduce by half to a syrupy consistency.
13. Pour the unsalted chicken broth into the pan, let simmer gently for five minutes until the sauce coats the back of a spoon, adjust the seasoning with fine sea salt and freshly ground black pepper, then strain the pan sauce through a fine-mesh sieve.
14. Carefully snip and remove the twine with scissors, slice the roast into even one-centimeter medallions to showcase the stuffing spiral, arrange on a warm platter and drizzle with the cider pan sauce.

Nutrition

Per serving

Energy

642.6 kcal

Protein

46.35 g

Carbohydrate

9.89 g

Fat

45.94 g

Fibre

0.98 g

Calcium

10.8 mg

Iron

0.44 mg

Magnesium

4.42 mg