Autumn Stuffed Pork Loin With Cider Gravy Recipe

Ingredients for Autumn Stuffed Pork Loin With Cider Gravy

• Pork Loin Roast
• Granny Smith Apples
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• Coarse Salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups chicken broth
• Apple Cider
• 2 tablespoons all-purpose flour
• 2 tablespoons cold water

How to Make Autumn Stuffed Pork Loin With Cider Gravy

1. Butterfly the pork loin lengthwise, creating a large pocket for stuffing. (Use a sharp knife and be careful not to cut all the way through.)
2. Prepare kitchen twine: Cut several 12-inch lengths and lay them on your work surface. Place the butterflied pork loin on top.
3. Chop 1 medium onion and 2 stalks celery into 1/2-inch pieces.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and celery and sauté until softened, about 5-7 minutes.
5. Add 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and diced into 1/2-inch pieces. Stir in 1 teaspoon dried thyme, 2 cloves minced garlic, and 1/2 teaspoon salt.
6. Sauté for 1-2 minutes, being careful not to burn the garlic.
7. Remove the filling from heat and let it cool completely. Spoon the filling evenly onto the pork loin, leaving a 1 1/2-inch border on all sides to prevent spilling during cooking.
8. Fold the pork loin over the filling and tie securely with the prepared kitchen twine at 1-inch intervals.
9. Sprinkle the outside of the roast generously with 1 tablespoon coarse sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme.
10. Place the pork loin on a rack in a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan.
11. Roast in a preheated oven at 325°F (160°C) for approximately 90 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
12. Remove the pork loin from the oven and let it rest, loosely tented with foil, for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
13. While the pork rests, prepare the cider gravy: Pour the pan drippings into a saucepan. Add 1 cup apple cider and 1 cup chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
14. In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold water until smooth. Slowly whisk the slurry into the simmering pan drippings, stirring constantly until the gravy thickens to your desired consistency.
15. Serve the carved pork loin with the delicious cider gravy and your favorite sides (mashed potatoes are highly recommended!).