Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes Heather Christo

 

Born and raised in a large family in Seattle, Heather graduated from the University of Washington then attended the California Culinary Academy, Le Cordon Bleu. She spent several years throwing spectacular cocktail and dinner parties as well as serving as private chef for her Seattle clients. When Heather married in 2006, she hung up her chef’s coat and began her blog, HeatherChristo.com, dedicated to great food, drinks and entertaining. Heather and her husband Pete have two beautiful young daughters, Olympia and Colette, and in early 2014 Heather and both of her daughters were diagnosed with severe food allergies. Turning Lemons into Lemonade, Heather has totally rededicated her passions into creating delicious allergy free recipes that everyone can enjoy without missing a thing!

As we get into the chilly autumn and winter months, this is the perfect recipe. This dish is a celebration of the best flavors and ingredients of the season all rolled into one gorgeous plate.

The stuffing in the pork is an incredibly festive and complementary blend of sautéed onion, apple, walnut, cranberries and sage which pairs magically with the roast pork. The sauce, a heady and fragrant blend of spiced apple cider and bourbon, is great for basting and then simmering into a thickened silky glaze. Drizzle over the pork and roasted sweet potatoes when you serve the dish.

Besides the amazing flavors and ingredients is the versatility of this dish. It takes about 30 minutes to prepare everything and then you are hands off for the cooking time which makes this recipe great for a decadent weeknight meal or an easy special occasion meal. In our house we love this so much I am going to make it for Christmas dinner.

*An added perk is that this dish is gluten, dairy, egg and soy free so if you’re hosting any friends or family with food allergies this holiday season, this dish is a perfect fit.Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes

Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes
Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes
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Votes: 45
Rating: 2.69
You:
Rate this recipe!
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes
Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 45
Rating: 2.69
You:
Rate this recipe!
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Ingredients
Stuffing
  • 1/4 cup olive oil
  • 1 yellow onion very small diced
  • 1 granny smith apple peeled and very small diced
  • 1/2 cup toasted walnuts finely chopped
  • 2 tablespoons fresh sage finely chopped
  • 1/2 cup dried cranberries finely chopped
  • kosher salt
  • black pepper
Pork Loin
  • 1 2-2.5 pound pork loin roast
  • kosher salt
  • black pepper freshly ground
  • 3 tablespoons olive oil
Glaze
  • 1/2 cup bourbon
  • 2 cups spiced apple cider
  • 1 tablespoon dark brown sugar
Sweet Potatoes
  • 2 medium sweet potatoes peeled and cut into bite-size pieces
  • 3 tablespoons olive oil
  • kosher salt
  • black pepper freshly ground
Instructions
  • Adjust Wolf Gourmet oven rack to lowest position, and preheat oven to CONVECTION/ROAST 375°F.
  • Make the stuffing: Heat olive oil in a heavy skillet over medium-high heat. Add the onion and sprinkle with kosher salt. Sauté for 3 minutes. Add the apple and sauté for 2 to 3 minutes more. Add walnuts and cook another minute. Transfer the stuffing to a bowl and add the cranberries and sage. Mix well, season to taste, and set aside.
  • Place the pork loin on a cutting board and slice ¾ of the way through horizontally. Spread the pork loin flat and cover it with a large sheet of plastic wrap. Use a meat tenderizer to pound the pork into a larger rectangle about 1-inch thick. Discard the plastic wrap and sprinkle the pork loin with salt and pepper.
  • Cover the pork loin in an even layer of the stuffing. Gently roll up the pork loin and tie with butchers twine at 1-inch intervals.
  • Using the same skillet used for the stuffing, heat 3 tablespoons olive oil over high heat. When the skillet is smoking, add the pork loin and sear on all sides until browned.
  • Transfer pork loin to baking pan and leave skillet on the stove. Remove any stuffing pieces from skillet with a slotted spoon. Add bourbon and apple cider to the skillet and cook for 2 minutes. Pour ¼ cup of the cider mixture over the pork loin. Reduce heat to medium and allow glaze to simmer and thicken while pork roasts.
  • Toss sweet potato pieces with olive oil, salt and pepper, and scatter around the pork.
  • Insert the temperature probe in to thickest part of the pork loin, making sure it is placed in the meat and not the stuffing. Place the pan in the oven and insert the probe’s plug in to the oven jack. Set probe temperature for 140°F.
  • Baste roast with cider glaze after 20 minutes and again after 40 minutes. When glaze has reduced to about ½ cup, whisk in brown sugar and remove from heat.
  • Roast pork until probe temperature chime sounds, about 1 hour. Remove pork and sweet potatoes from oven, tent pork lightly with foil and allow to rest 5-10 minutes.
  • Transfer pork to a cutting board, remove twine and cut in to 1-inch thick slices.
  • Serve pork with sweet potatoes and drizzle with cider glaze.

5 comments on “Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes from Heather Christo”

  1. Connie Jensen

    Would like to read the 2 comments. Nothing shows.

  2. Sandra Gibson

    Love my Wolf Counter top….this recipe sounds amazing….gonn’a do it…

  3. Christina Narayana

    I gave this two stars because it was just okay and for the amount of work it takes….it should be better. It was bland (I added enough salt and pepper) but the flavors just didn’t pull together. The sauce was way way to vinegary. My daughter wouldn’t even eat it with the sauce. I thought about trying to make it again and make some changes but I think I will just find another recipe. Sorry to be such a downer but it justed didn’t do it for me or my family.

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