CHEDDAR & APPLE STUFFED PORK LOIN with CIDER GLAZE – Christmas in November with Anna & Michael Olson
Anna & Michael Olson, who are back for their ninth year at Christmas in November at Jasper Park Lodge, treated guests to a combination of savoury and sweet dishes during their CIN sessions including two fabulous pork dishes.
The annual event features celebrity chefs and presenters teach guests the secrets to holiday entertaining with hands on demonstrations filled with tips, tricks and holiday classics.
As promised, here is a recipe for Cheddar & Apple stuffed pork loin with cider glaze that Michael made on stage this weekend. This classic holiday dish is sure to be a hit with friends and families this holiday season.
CHEDDAR & APPLE STUFFED PORK LOIN with CIDER GLAZE
Recipe courtesy of Michael Olson, Food Network CA and Inn on the Twenty
Pork loin is a popular roast option for fall – it is mild, leans and stays nice and juicy, especially when stuffed.
Pork loin roast may be sold as a single loin, or tied as a double loin. You can stuff the double loin by untying it and placing the filling between the two loin portions, or for a single loin, by carving a whole through the centre and pushing the stuffing in.
4 strips bacon, diced
1 medium onion, peeled and diced
1 clove garlic, crushed
1 Mutsu (Crispin) or Russet apple, peeled
1 cup dry breadcrumbs
1 1/2 cups coarsely grated medium or old Cheddar cheese
1 3 lb boneless pork loin roast
2 Tbsp Dijon mustard
coarse salt and ground black pepper
For Cider Glaze:
1 cup apple cider
1 cup dark beer
2 Tbsp fancy molasses
1 sprig fresh rosemary
1 sprig fresh sage
- For the stuffing, sauté the bacon until crisp, remove to drain and remove all but 2 Tbsp of the fat. Add the onions and sauté over medium heat until the onions are translucent, about 5 minutes, then add the garlic and sauté one minute more. Remove this from the heat and scrape into a bowl. Using a box grater, grate the apple into the pan. Stir in the breadcrumbs and the reserved bacon and let cool to room temperature before stirring in the Cheddar.
- For the pork roast, preheat the oven to 375 °F (190 °C). Make a tunnel in the pork loin, end-to-end through the center of the “eye” of the roast by using a sharp pointed knife to make the incision and then open up the cut with careful side-to-side movements (alternatively, isf using a tied roast of 2 pork loins, simply untie and open). Using a spoon (and your fingers), force the stuffing into the hole and try to keep it as evenly distributed as possible. A butter knife or the handle of a wooden spoon will help push in the mixture. If you need to re-tie the roast, use butcher’s twine to tie and hold in the stuffing.
- Place the pork in a roasting pan and season the outside with mustard, salt and pepper. Roast to an internal temperature of 150 °F (65 °C), 45 to 55 minutes. Allow 5 to 10 minutes for the roast to rest before carving.
- For the cider glaze, reduce the cider, beer, molasses, and herbs over medium heat until half its original volume. Strain and serve this warm with the roast.