Ingredients:
Pork Loin:
Apple-Shallot Cream Sauce:
Pork Loin:
- 1 pork loin, approximately 5 pounds (3 1/2 pounds after boning)
- salt and pepper for seasoning
- 3/4 cup apple slices
- 1/2 cup Maui or Vidalia onion slices
- 1 teaspoon thyme
- 1/2 cup chicken broth
Apple-Shallot Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons minced shallots
- 1 1/4 cups peeled and chopped apple
- 1 cup chicken broth
- 1 cup cream
Preparation
Pork Loin:
Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.
Preheat oven to 400 degrees.
Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme.
Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking.
Apple-Shallot Cream Sauce:
Heat butter in a skillet set over medium heat. When foam from butter subsides, sauté shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside.
When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce.
