Blaukraut and Apple– Stuffed Pork Loin

This recipe presents a mouthwatering combination of kraut, chèvre (goat cheese), and fresh apples, encased within a whole pork loin. Developed by Ted and Ursula Raymond, the flavors meld together beautifully, creating a stunning and delicious centerpiece for any meal. The roast’s presentation is elevated by the vibrant fuchsia-colored stuffing in the center. This visually appealing dish not only looks impressive but also delivers on taste. It pairs wonderfully with various potato preparations, such as fried, mashed, or gnocchi, and a refreshing green salad.

Serves 6 to 8

INGREDIENTS:

• 1 (2- to 3-pound) whole pork loin
• Salt and freshly ground pepper

STUFFING:

• 1 cup Blaukraut
• 1 apple, peeled and diced
• 4 ounces chèvre (goat cheese)

GRAVY:

• Drippings from the roast
• 1 cup apple cider
• 2 teaspoons arrowroot or cornstarch

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. Cut the pork loin lengthwise, but not all the way through. Open the flap and flatten it. Sprinkle salt and pepper over the meat.
3. In a bowl, combine the Blaukraut, diced apple, and chèvre, mixing well. Spread the stuffing mixture over the center of the flattened pork loin. Close the loin by either fastening it with skewers or toothpicks or trussing it with kitchen twine.
4. Place the stuffed loin in a shallow baking pan and roast it uncovered for approximately 1½ hours, or until it is fully cooked with an internal temperature reaching 145°F (63°C).
5. Transfer the roasted pork loin to a platter, remove the skewers or toothpicks, and let the meat rest, allowing it to absorb the juices while you prepare the gravy.
6. In a saucepan, whisk together the pan drippings, apple cider, and arrowroot (or cornstarch) until smooth. Bring the mixture to a boil over medium-high heat, whisking constantly for about 1 minute.
7. Pour the prepared gravy over the top of the roast. To serve, slice the pork loin into thick slices, ensuring that each portion receives a generous serving of stuffing and gravy.

By following these instructions, you’ll create a stunning and delicious stuffed pork loin, bursting with the flavors of kraut, chèvre, and fresh apples. The dish’s vibrant appearance and succulent taste will captivate your guests. Pair it with your choice of potato dishes and a crisp green salad to complete the meal. Enjoy the combination of tender meat, tangy kraut, creamy chèvre, and the delightful touch of the apple-infused gravy.

TIPS:

• To ensure that the stuffing remains intact during the cooking process, make sure to tightly secure the loin with either skewers, toothpicks, or kitchen twine. This will help retain the shape of the roast and prevent the stuffing from spilling out.
• After removing the roasted pork loin from the oven, allow it to rest on a platter for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a tender and flavorful roast.
• The gravy adds an extra layer of flavor to the dish. Ensure that you whisk the pan drippings, apple cider, and arrowroot (or cornstarch) until smooth to create a luscious and flavorful gravy. Adjust the seasoning as needed.
• If you have any leftovers, don’t let them go to waste. The stuffed pork loin can be used in sandwiches, wraps, or even added to salads for subsequent meals. The flavors often meld together even more after sitting overnight.