Monday, March 30, 2009

Walnut-Encrusted Pork Loin Stuffed with Apples and Cranberries

Typically, one does not associate pork with super foods, let alone being a healthy choice. But eaten in actual serving sizes of 4-6 ounces (about the size of a deck of cards) of lean pork that has not been fried, it is a good source of protein. This particular recipe incorporates several super foods which makes it now an even healthier meal.

Serves 6

1/4 cup dried cranberries
1/4 cup plus 1/2 cup of Riesling (or any sweet white wine)
cooking spray
2 small apples, peeled, cored and cut into 1/2 pieces with the peel saved and set aside
1 carrot, diced
1 small onion, sliced into rings
1 celery stalk, diced
1/2 t of cinnamon

2 lb of center-cut boneless pork loin with all visible fat removed (note, this is NOT tenderloin)
sea salt

1 garlic clove
2 T of fresh rosemary leaves
1/2 cup of walnuts

1/2 cup of balsamic vinegar


Soak the cranberries in 1/4 cup wine for ten minutes. Preheat oven to 325° and coat roasting pan with cooking spray.

Arrange on the bottom of pan the apple peel, carrot, onion and celery.

Add the chopped apple to soaking cranberries as well as the cinnamon.

Cut and open the roast as you would a book. Using a slotted spoon, place the apples and cranberries to the right side of the open pork. Fold the left side over the top of the right side of pork and apples. Carefully place the pork loin on top of the peel mixture. Lightly sprinkle the sea salt all over the roast.

Using a food processor, blend the garlic and rosemary. Then add the chopped walnuts for a pulse or two. Press the nut mixture on top and on the sides of the roast.

Take any wine still left in the cranberry and apple bowl and pour over roast.

Cover the roast in aluminum foil and roast for about 45 minutes to an hour or until pork reaches 140°, removing the foil for last 10 minutes. While meat cooks, in a small sauce pan boil the other half cup of wine and 1/2 cup of vinegar, reducing until thick and syrupy... about 15-20 minutes.

When pork is done, let rest for 10 minutes. Double check sure the temperature reached 150° at some point during this stage.

Slice and drizzle the reduction on each serving.

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