Culinary Curious

Charlie Palmer's Stuffed Roasted Pork Loin with Spicy Applesauce Excerpted from Casual Cooking by Charlie Palmer

Charlie Palmer's Stuffed Roasted
Pork Loin with Spicy Applesauce

Presented by the Charlie Palmer Group

Serves 6-8

There are lots of ingredients in this dish but it is really very simple to accomplish. The stuffing can be made well in advance of use as can the sauce. The roast can be stuffed and ready to go in the early afternoon.

It was a great dish to make for my kids when they were younger, and still is now that they're strapping teenage boys playing football and rugby daily. Dinner generally disappears faster than you can say 'pork loin.'

Any leftovers (which is rare in my household) can be made into rustic sandwiches - served the pork on rye bread topped with some of the greens. Use some of the Spicy Applesauce to jazz up mayonnaise or spread on some honey-mustard.

Ingredients

Stuffed Roasted Pork Loin

  • 1 3 - 4 pound boneless loin of pork, excess fat removed
  • 1 head roasted garlic
  • 1-1/4 teaspoon ground cinnamon plus more to taste
  • 3/4 cup apple cider plus more to taste
  • 3 tablespoons butter
  • 1/2 cup minced shallots
  • 2 cups diced peeled Granny Smith apples
  • 1/4 cup finely diced celery root
  • 1 teaspoon minced fresh sage
  • 2 cups mashed cooked butternut squash
  • 1/2 cup toasted pistachios
  • 1/4 teaspoon ground cardamom
  • 2 cups dry corn bread crumbs
  • Coarse salt and freshly ground pepper to taste
  • 1 cup dry white wine
  • Spicy Apple Sauce

Spicy Applesauce

  • 2 tablespoons butter
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 shallot, peeled and chopped
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon minced serrano chile or to taste
  • 3/4 cup apple cider
  • 3/4 cup chicken broth
  • 3 tablespoons Calvados
  • Coarse salt and freshly ground pepper to taste

METHOD

Stuffed Roasted Pork Loin

  1. Lay the pork, fat side down, onto a cutting board. Make a long, straight cut, lengthwise, about halfway through and down the center of the meat. Then, cut up but not through each side to open up and butterfly the meat. Or, if you have a good butcher, have him butterfly the roast for you.
  2. Combine the roasted garlic with 1 teaspoon cinnamon and 1/4 cup apple cider. Set aside.
  3. Preheat the oven to 400°F.
  4. Melt the butter in a large saute pan over medium-low heat. Add the shallots and saute for 5 minutes or until the shallots are quite soft but not brown. Add the apples, celery root and sage and continue to saute for an additional 5 minutes. Add the remaining apple cider and cook for 2 minutes. Scrape the mixture into a mixing bowl. Add the butternut squash, pistachios, cardamom and remaining cinnamon and stir to combine.
  5. Stir in the corn bread crumbs and salt and pepper to taste and mix until just combined. Taste and, if necessary, adjust the seasoning with salt and pepper and additional cinnamon. If the mixture is not moist, add additional cider by the teaspoonful until you achieve the consistency you desire.
  6. Spread about 1-1/2 cups of the apple stuffing down the center of the butterflied pork. Pull the butterflied sides up over the stuffing and pat the roast back into shape. Using kitchen twine, tie the roast in place.
  7. Place the remaining stuffing in a lightly greased baking dish. Using the remaining 2 tablespoons of butter, place a few dots of butter over the top. Cover and set aside.
  8. Season the outside of the roast with salt and pepper to taste. Generously rub the reserved roasted garlic mixture over the roast. Place the roast, cut side down, on a rack in a heavy roasting pan. Pour the wine into the pan and place it in the preheated oven and roast for 20 minutes. Reduce the heat to 350°F and continue roasting for an additional hour or until an instant-read thermometer inserted into the thickest part reads 150°F. Remove the roast from the oven and tent lightly with aluminum foil. Allow it to rest for 10 minutes (the internal temperature will continue to rise as it rests) before cutting.
  9. Twenty minutes before the roast is done, place the reserved stuffing in the oven. Bake for 20 minutes to just heat through.
  10. Cut the meat, crosswise, into 1/4-inch thick slices. Serve on a bed of stuffing, allowing 2 to 3 slices per serving with the Spicy Applesauce spooned over the top.

Spicy Applesauce

Makes about 2 cups

Heat the butter in a medium saucepan over medium-low heat. Add the apples, shallots, ginger and chile and saute for 5 minutes. Add the cider and broth and bring to a simmer. Simmer for 15 minutes or until the apples are mushy and the liquid has reduced slightly. (For wonderful flavor, you can, at this point, remove the excess fat from the juices in the roasting pan and add the remaining pan juices to the sauce.) Remove from the heat and pour into a blender. Process until smooth. Pass through a fine sieve into a clean saucepan.