Ingredients:
1/4 cup (1/2 stick) butter
1 cup dry white wine, such as Pinot Grigio
3 tablespoons sugar
Juice of 1 lemon
4 Granny Smith apples, peeled, cored,
and cut into wedges
1/4 cup applejack brandy
1 cup seedless dark raisins
1/2 cup unseasoned breadcrumbs
3-pound boneless, center-cut pork loin, butterflied


How to make this recipe:
Preheat the oven to 450°F.

Salt and freshly ground black pepper

In a large sauté pan, heat the butter over medium-high heat. When it has melted, add the white wine, sugar, and lemon juice, and bring to a boil. Cook until the liquid is reduced by half, then add the apples and applejack. Cook, gently stirring occasionally, until the apples are tender but still firm, 5 to 7 minutes, depending on the thickness of the wedges. Add the raisins and breadcrumbs, and stir.

Transfer the mixture to a bowl.

Set aside to cool slightly.
Generously season the pork loin with salt and pepper. Lay the pork flat on a clean work surface and spread the apple/raisin mixture evenly down the center, stopping 11/2 to 2 inches before reaching the ends. Fold the sides of the meat over the filling to make a tight roll, securely tying with kitchen string.

Transfer the stuffed pork roll to a medium roasting pan and place on the middle rack of the oven. After 15 minutes, reduce the oven temperature to 350°F. Roast for 1 more hour, then check the temperature with a meat thermometer. It is cooked when the thermometer registers 150°F; it might require another 15 minutes. Remove the pan from the oven and transfer the pork to a plate to rest for 10 minutes before slicing. Notes: Klaus Muller, CCE, ACC, Dean, Academy of Culinary Arts, Atlantic Cape Community College, Mays Landing, NJ
American Harvest by Fritz Sonnenschmidt (Editor), Dennis Gottlieb (Photographer)

Makes 6-8 servings

- American Harvest