Green Apple-Stuffed Roasted
Pork Loin with Lavender
Honey Herb Glaze
SWIFT6
1 4- to 5-pound boneless
pork half loin
2 sprigs fresh sage, leaves only
Butcher’s twine
1 teaspoon kosher salt
or sea salt
LAVENDER HONEY
1 teaspoon freshly ground
black pepper
HERB GLAZE
2 tablespoons butter
2 garlic cloves, minced
12 ounces unfiltered apple cider
1/4 cup honey (artisan honey adds
flavor)
2 green apples, peeled, cored and
cut into small wedges
1 tablespoon herbes de Provence
with lavender
(Granny Smiths work well)
2 yellow onions, coarsely chopped
1/4 teaspoon ground cloves
1 tablespoon kosher salt or
coarse-ground sea salt
1 tablespoon freshly ground
black pepper
1. To prepare the glaze, pour cider into a small saucepan and bring to a
simmer over medium-high heat. Simmer until reduced by 3/4, or until about
3 ounces is left in the pan. Stir in honey. Remove from the heat and set aside.
This can be done a day in advance.
2. Preheat oven to 350°F. On a cutting board and using a sharp chef’s knife,
cut pork loin lengthwise through the center, but not all the way through.
Imagine that you are cutting a hoagie roll to make a sandwich. The loin should
look like an open bread roll when you are finished. Season the insides of the
loin with salt and pepper. Set aside.
3. Melt butter in a large sauté pan over medium-high heat. Add garlic, apples
and onions. Sauté until apples and onions are slightly tender and begin to
caramelize, about 5-8 minutes. Stir in cloves. Remove from the heat and let
cool to room temperature.
4. Spread the cooled stuffing evenly across the inside of the loin. Place sage
leaves on the stuffing.
5. Close the loin and set it with the fat side up. Using butcher’s twine, tie the
halves together at 2-inch intervals. This can be done 1 day in advance.
6. Place the loin on a sheet pan. Brush the entire loin with the glaze. Sprinkle
evenly with herbes de Provence, salt and pepper.
7. Place loin on the center oven rack and roast for 30 minutes, or until golden
brown. Cover with foil and continue to roast for 60-90 minutes, or until internal
temperature is 155°F.
8. Remove loin from the oven and let rest for 15 minutes before removing the
twine and slicing. Makes 4-6 servings, with leftovers.
