Autumn Stuffed Pork Loin With Cider Gravy

Recipe by TinyBubbles
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READY IN: 1hr 45mins
SERVES: 6-8
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
  • Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
  • Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
  • Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
  • Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
  • Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
  • Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
  • Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.
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