I watched a video recently where the chef stuffed a whole pork loin; it looked good. Serendipitously my local grocery store had whole loins for sale. I had my muse, and the supplies were readily available, so I grabbed some apples, brie cheese, and fresh sage. The plan was that I would stuff the pork loin with these ingredients.
I chose not to remove the fat from the loin, and I wanted it to render a bit for a sauce and keep the loin moist. I made a slice in the side of the meat and carefully continued to cut and roll back the meat so it would lay flat. Once flattened out, I seasoned the inside, then added the apples, brie, and sage. I rolled the loin and tied it off with a simple knot and some butcher twine. I seasoned the outside and baked it at 350F until it reached 170F.
I used my v-slicer (or mandolin if you have one) for the apples. I wanted thin slices of the apples to lay them out evenly. I cut the brie about a quarter inch thick and used a few pieces. I chose to leave the sage whole but removed the leaves from the stem.
After roasting, I let the meat rest for 20 minutes, then sliced thick slices for eating. Thinner slices would also be good, but not too thin if you want to keep some meat and cheese. I paired the meat with great sides like mashed potatoes and steamed carrots.
I hope you enjoy making it for your family and friends.
Stuffed Pork Loin
1 full-sized pork loin (between 5.5 and 7 pounds)
2 apples – sliced very thin.
1 small wheel of brie – cut 1/8” – ¼” slices.
1 package of fresh sage (found at your local grocer in the produce section)
- Preheat your oven to 350F.
- Start by slicing into the side of the pork loin. Continue to cut until the loin is butterflied.
- Season the inside liberally with salt and pepper.
- Place the apple slices in two rows down the length of the pork.
- Add the sliced brie, then top with the sage.
- Grab the top of the pork loin and roll it towards yourself. Keep the fat side up, though.
- Tie some twine around the roast and make simple knots, or watch a few videos on tying meat.
- Roast until the internal temperature of the meat reaches 170F.
- Allow the roast to rest for ten minutes, then slice.