Inspired by a classic Tuscan pork dish, this boneless pork loin is butterflied and stuffed with apples, onion and raisins. Apple wedges are added to the pan along with white wine, and all are roasted together.
2 tablespoons coarsely chopped garlic
1 1/2 teaspoons coarse salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/4 cup coarsely chopped fresh rosemary, plus additional sprigs for garnish
2 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
1 cup finely chopped peeled Fuji, Golden Delicious, Granny Smith or other crisp apple
2 tablespoons raisins
1 (2 1/2- to 3-lb.) boneless pork loin
3 cups peeled apple wedges (1/2 inch)(2 to 3 apples)
1/2 cup white wine or apple cider
1. Mash garlic, 1 teaspoon of the salt and 1/8 teaspoon of the pepper into a paste in mortar with pestle or finely chop and mash with side of chef’s knife. Stir in chopped rosemary.
2. Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Cook onion 5 minutes or until softened and golden brown, stirring occasionally. Add chopped apple, raisins and 2 teaspoons of the garlic mixture. Reduce heat to medium-low; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.
3. Cut pork horizontally through center of loin without cutting all the way through; open like a book. Sprinkle cut surface with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Heat oven to 350°F. Spray large shallow roasting pan with cooking spray. Spoon apple mixture over bottom half of pork; fold top of pork over stuffing. With kitchen string, tie roast at 2-inch intervals, pressing any escaping stuffing back inside roast. Place in roasting pan; rub with 2 teaspoons of the garlic mixture.
5. Toss apple wedges with remaining garlic mixture; spoon around pork. Drizzle apples with wine. Drizzle apples and pork with remaining 1 tablespoon oil.
6. Bake 40 to 50 minutes or until internal temperature reaches 145°F., stirring apples halfway through. Remove pork; cover loosely with foil. Let stand 10 minutes. If necessary, return apple wedges to oven to brown more.
7. Remove string from roast; slice. Serve with apple wedges, pan juices and rosemary sprigs.
8 servings
PER SERVING: 315 calories, 14.5 g total fat (4.5 g saturated fat), 32 g protein, 12 g carbohydrate, 90 mg cholesterol, 350 mg sodium, 1.5 g fiber