Collard and Apple-Stuffed Pork Loin

Collard and Apple-Stuffed Pork Loin

Butterfly, stuff, and wrap the pork loin a day ahead (click here for a tutorial). Refrigerate overnight. Remove from the refrigerator 1 hour before roasting. 

Collard and Apple-Stuffed Pork Loin
Yield: approximately 8 servings
Write a review
  1. 3 tablespoons rendered bacon fat or canola oil
  2. 1 cup diced yellow onion
  3. 1 tablespoon minced fresh garlic
  4. 1 (1-pound) bag washed and chopped collard greens (about 12 cups)
  5. 1 cup apple cider
  6. 2 cups cored and diced Pink Lady apple (about 2 apples)
  7. 2 teaspoons kosher salt, divided
  8. 1 teaspoon minced fresh sage
  9. 1⁄4 teaspoon chopped fresh thyme
  10. 1⁄4 teaspoon ground black pepper, divided
  11. 1⁄8 teaspoon lemon zest
  12. 1 (3-pound) boneless pork loin, trimmed
  13. 1 pound bacon
  14. 6 shallots, peeled
  15. 5 small Gala apples, halved
  16. Garnish: fresh sage
  1. Preheat oven to 400°. Place a wire rack in a large roasting pan. Set aside.
  2. In a large Dutch oven, heat rendered bacon fat or canola oil over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until softened but not browned, approximately 6 minutes. Stir in greens, a few handfuls at a time, and cook until wilted. Add cider; cover, and cook until greens are tender, approximately 30 minutes.
  3. Stir in apple, 11⁄2 teaspoons salt, sage, thyme, 1⁄8 teaspoon pepper, and lemon zest. Cook, uncovered, until liquid has evaporated and apples are just tender but not mushy, approximately 5 minutes. Let cool to room temperature.
  4. Butterfly and flatten pork loin. Season with remaining 1⁄2 teaspoon salt and remaining 1⁄8 teaspoon pepper. Top with greens mixture, leaving a 1-inch border on all sides. Starting with end closest to you, tightly roll pork loin.
  5. Wrap bacon slices around pork, slightly overlapping slices. Using kitchen twine, tie pork in 1-inch intervals. Place pork in prepared pan.
  6. Bake for approximately 30 minutes. Add shallot and apple, and continue baking until pork reaches an internal temperature of 130° to 135°, approximately 20 minutes more. Let stand at least 20 minutes before slicing. Garnish with sage, if desired.
Taste of the South


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.