Apple Stuffed Pork Loin With Raspberry Sauce Recipe

Ingredients for Apple Stuffed Pork Loin With Raspberry Sauce

• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 tablespoons butter
• Tart Apples
• Ground Allspice
• Ground Cardamom
• Dry Bread Cubes
• ½ cup raisins
• Boneless Pork Loin Roast
• 1 teaspoon garlic powder
• Salt & Pepper
• Fresh Raspberries
• Apricot Nectar
• Red Currant Jelly
• 2 tablespoons brandy (or apple juice)
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons cold water

How to Make Apple Stuffed Pork Loin With Raspberry Sauce

1. In a large skillet, melt 2 tablespoons of butter. Add 1 medium onion, chopped, and 2 celery stalks, chopped. Cook until softened, about 5 minutes.
2. Add 2 cups of peeled and diced apples, 1 teaspoon allspice, and ½ teaspoon cardamom. Cook uncovered for 5 minutes, stirring occasionally.
3. In a large bowl, combine the apple mixture with 1 ½ cups of bread crumbs, ½ cup raisins, and 2 tablespoons of chopped fresh parsley.
4. Toss gently until the bread is evenly coated.
5. Preheat oven to 325°F (160°C).
6. Trim excess fat from a 2-3 lb pork loin and split lengthwise almost through, creating a pocket.
7. Spoon about half of the stuffing mixture into the pocket of the pork loin.
8. Fold the pork loin and tie with kitchen twine to secure.
9. Place the remaining stuffing in a 1-quart baking dish.
10. Place the pork loin on a rack in a 17x12-inch roasting pan.
11. Sprinkle the pork loin with 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 teaspoon salt.
12. Insert a meat thermometer into the thickest part of the pork loin.
13. Roast uncovered for 60-70 minutes, or until the thermometer registers 160-170°F (71-77°C).
14. During the last 40 minutes of roasting, cover the baking dish with the remaining stuffing and heat through in the oven.
15. To prepare the raspberry sauce:
16. In a medium saucepan, combine 2 cups raspberries (fresh or frozen), ½ cup raspberry nectar, ¼ cup raspberry jelly, 2 tablespoons brandy (or apple juice), and 2 tablespoons honey.
17. Over low heat, stir frequently until the mixture boils.
18. Strain the mixture through a fine-mesh sieve to remove seeds.
19. Return the strained mixture to the saucepan.
20. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of cold water until smooth.
21. Add the cornstarch mixture to the raspberry mixture and cook, stirring constantly, until thickened.
22. To serve, slice the pork loin, serve with the stuffing and raspberry sauce.