Stuffed Pork Loin
BY
Bruno
Sean-2 apples (peeled and sliced)
-10 strips Applewood smoked bacon (diced)
-1 cup dried apricots
-1 large yellow onion (julienned)
-1/8 cup sugar
-2 cups whiskey
-1 cup extra virgin olive oil
-1/4 cup garlic (minced)
-1/2 cup shallots (minced)
-10 sprigs fresh thyme
-1 tbsp cinnamon
-salt and pepper to taste
-in a medium sauce pot, combine apples, apricots, whiskey, bacon, sugar, and onions. Allow to reduce.
-puree and allow to cool.
-cut the pork loin in half and, using a steel, punch a large hole through the center of the pork loin, length wise.
-using a pastry bag, fill the pork loin with the stuffing.
-season the pork loin with salt and pepper, and sear all sides.
-in a small mixing bowl, combine olive oil, shallots, garlic, and cinnamon, and rub the mixture over the pork loin.
-place the fresh thyme over the top of the loin and roast at 350 F for 1-1.5 hours, until pork loin is at an internal temp of 135 F - 140 F.
-slice & serve