Friday, October 7, 2011

Gorgonzola, Apple & Bacon Stuffed Pork Loin

After a month long hiatus, I’m back to posting on the blog. I’ve had the material for this post for awhile now, but never got around to it. I think some of my hesitation with this post is that it’s near impossible to make pictures of raw meat look tasty. However, I promise you that the finished product is worth looking through a few pictures of uncooked meat.

My husband and I have a habit of making most of our big meat and potato type meals on Sundays. I think we fell into this pattern during the summer when we’d grill. Our grocery store had pork loins on sale, but I still needed to come up with a way to prepare it.

I stuffed this one with crispy bacon, gorgonzola, and sautéed onions and apples. I’m well aware that this blog probably reflects a pattern of bacon, apple and onion combinations, but it’s so good that it’s impossible to not repeat. I also used an 18 oz pork loin that was already packaged in a lemon herb marinade.

First, the pork loin had to be cut lengthwise to provide more surface area. The following is the easiest way I’ve seen it described. First, make a cut lengthwise about 1/3 of the way into the pork loin. Cut as close as you can until it’s flat against your cutting board, but be careful not to cut all the way through.

Next, you’ll notice that the 2/3 of the loin you haven’t cut into will look kind of like a wall that drops off into the flat area you have cut. Cut into the loin about half way up that wall. Again cut until it’s flat, but not all the way through.

I’ve heard the end result described as looking like an open book.

For the filling, I had cooked some chopped bacon and then sautéed some diced onions and apples in the grease, along with a little dried rosemary and thyme. I think this was about 1 apple, 1 medium onion and 3 slices of bacon.

I spread that all over the flattened pork loin, followed by a generous helping of some crumbled gorgonzola.

To wrap up the filling, I started at one end of the pork loin and rolled lengthwise. The pork loin will need to be tied with some butcher’s twine. You’ll notice mine was so stuffed that a little filling has come out the top.

Once it baked according to directions and desired temperature, I cut the twine and let the loin cool for about 5 minutes before slicing it.

This is what awaits you once you slice into it:

Look at the crispy bacon, sweet apples and onions, and gooey gorgonzola cheese. I’m already thinking about the next stuffed pork loin. How does roasted red pepper and goat cheese sound?

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