Turn the oven down to 180°C/160°C fan/gas 4 and roast for 2 hours. Break up the onion cores and reserved skins to build a trivet in the middle of your largest roasting tin, then sit the pork joint on top. Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Taste of Home is America's #1 cooking magazine. Rolled and roasted savoury pork tenderloin with sweet apples and cheesy brie. Subscribe to delicious. Add the butter to the same pan and melt until foaming. I would like a bit more sweetness, so I'd probably use some apple juice in the dish in the oven. Place the deboned pork shoulder roast fat-side up on a cutting board. Next, butterfly the loin by laying it, skin-side down, on your board and making a slice down one side of the pork, where the skin slightly comes away from flesh. Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you). Flavorful. Sprinkle liberally with kosher salt and freshly ground black pepper. Dry out a pork belly joint to make extra crispy crackling and serve with a tasty stuffing - don't worry if the apples explode, they'll still taste great. You may need to add a few cuts so that it lies open and flat. Rub the outsides of the apples and onions with another 1 tbsp of oil, then sit just the onions around the pork, loosely covered with some foil. It's up to you. Season the skin. And you only need to take one look at that crackling to know it’s going to be good…. I like the apples with the pork. Add the chopped onion and cook, stirring, for 6-8 minutes until starting to soften. Apple and Brie Stuffed Pork Tenderloin is an easy and delicious recipe. magazine. In a large skillet, brown the chops on both sides in oil. https://www.tasteofhome.com/recipes/apple-stuffed-pork-chops Using a sharp knife, cut a roughly 3cm-wide ‘core’ from all the apples and onions. Add broth to the skillet, stirring to loosen browned bits from pan; stir in the apple, walnuts and syrup. We absolutely love this recipe in the fall. today for just £13.50 – that's HALF PRICE! Remove foil and bake an additional 30 minutes until skin is browned. Put 6 lengths of string (about twice the width of the pork) at 5cm intervals on a chopping board, then lay the pork, skin-side down, on top. Will definitely make again! Bringing the loin to room temp, I seared it briefly, just for handling, and butterflied 4 segments (instead of creating a pocket). Something about the mixture of pork and apples, yum! ), The Spruce Eats uses cookies to provide you with a great user experience. When the fat has separated, discard it and pour the meaty juices back into the tin. The prep for me was longer as I had to hand chop everything. Put the tin on the hob and stir in the flour to a smooth paste. Grease a roasting pan with cooking spray. Mix well with a little seasoning. Then I moved the loins to a cast iron grill and tossed on all the stuffing and folded the chops back again. It makes a hearty meal and is great when the weather turns a little brisk.—Mary Ann Lee, Clifton Park, New York, Baked Pork Chops with Apple Stuffing Recipe photo by Taste of Home. Pick the thyme and sage leaves straight into the pan, then drain the currants and add to the pan along with the breadcrumbs. It's easy to debone the roast yourself in about 15 minutes. Cook, stirring, for 1 min, then gradually whisk in the cider, followed by the stock. This post is in partnership and sponsored by BC Tree Fruits. Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Stir in sage and thyme. Get our free cookbook when you sign up for our newsletter. baking dish. Transfer the rolled, stuffed and tied joint, seam-side down, to a roasting tin. Center should read at least 170 with a meat thermometer. Place in a roasting tin, add the cider and 200ml of water and pop in the oven for 15 minutes, before turning down to 180°C/350°F/gas 4 and cooking for 1 to 1¼ hours. 1 large apple (Granny Smith, cut into 1/2-inch dice). Remove the pork belly from the oven and set aside to rest for 20 minutes. pork was tender. Add chicken broth and apple juice. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Turn roast over and again sprinkle liberally with salt and pepper. The sweet and tart flavours of prunes and apples cuts nicely through the richness of the pork. At least 8 hours before cooking (ideally the night before), dry the pork rind with kitchen paper. Then I rearranged the chops moving them on top of the stuffing. Discard toothpicks before serving. Home Recipes Ingredients Fruits Apples, Loved the taste (I used packaged Stove Top for Pork instead of the unseasoned stuffing cubes and parsley). By using The Spruce Eats, you accept our, How to Debone Pork Shoulder Roast - Step by Step Recipe, Roast Pork Loin With Sweet Potatoes and Apples. If an account was found for this email address, we've emailed you instructions to reset your password. Poke holes in the meat with a sharp knife and insert garlic slivers into the pork. I like to brown the chops before cutting the pocket and stuffing, so that stuffing doesn't fall out. Good Food Deal Uncover; bake 30 minutes longer or until a thermometer reads 145°. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 60 g currants, 20 g unsalted butter, 1 onion, 2 cloves of garlic, 2 apples, 100 g stale rustic-style bread, 6 sprigs of fresh thyme, 6 sprigs of fresh sage, 1.5 kg boneless higher-welfare pork loin, 250 ml dry cider, 2 leeks, ½ a Savoy cabbage.