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
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Ingredients
  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
Instructions
  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 https://www.tasteofthesouthmagazine.com/

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