Pork Loin Roast with Gorgonzola Corn Bread Stuffing & ApplesIngredients:
2 four-bone pork loin roast, rib bones Frenched
4 ounces finely chopped bacon
2 tablespoons butter
1 brown onion, diced 1/4 inch
1 celery stalk, diced 1/4 inch
2 Fuji apples, peeled, cored & chopped
1/4 cup pecans, toasted & chopped
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1/2 cup chicken stock
3 cups crumbled corn bread
1/2 cup crumbled Gorgonzola cheese
Freshly ground black pepper
1. Place pork loin on a cutting board with tips of ribs pointing up. Using a long sharp knife, cut along the length of the loin where the loin meets ribs until you reach about three-quarters of the way down the loin; then, without completely detaching loin from ribs begin slicing the loin "unrolling" it into a wide 1" inch slab.
2. Fry bacon in a large skillet over medium heat until crisp, transfer with slotted spoon to a large bowl.
3. Increase heat to medium-high and add butter to bacon fat, then add onions and celery and saute until golden. Add apples, pecans, thyme, and sage and cook until apples are soften; add stock and heat through, transfer to bowl with bacon.
4. Add corn bread and gorgonzola to bowl with apples and toss to mix, season with salt and pepper to taste.
5. Season pork loin with salt and pepper spread stuffing over pork roast and roll up jellyroll-style tie with kitchen twine, season outside of roast with salt and pepper. Transfer to roasting pan meat side up and roast until internal temperature of 155 degrees (approx 60-70 minutes). Let meat rest 15 minutes before slicing.