Apple stuffed pork loin

For me, the combination of apple, pork and sage is a trinity created in Heaven. Sage is earthy and herbal, apple sweet with a tangy sourness and pork is toothsome, meaty and slightly sweet. I usually prepare some sort of stuffing with either breadcrumbs or sausage meat to be served with pork, but always add some sage, onion and apple to highlight these magical tastes. 

This recipe is simple, using only a few ingredients, but very impressive when sliced to show the stuffing.

 

For the pork:

1 pork loin, cut into 4 pieces

1 sharp apple, such as Granny Smith, peeled, cored and cut into long slices

8 - 10 sage leaves 

Salt and pepper

Lay each piece of pork between two pieces of clingfilm (Saran wrap) and pound the meat to about 1/4 inch thick. (You can use a rolling pin or heavy glass for this).

Season the pork with salt and pepper and lay 1/4 of the apple slices down the middle. Lay some sage leaves on top and roll up the pork carefully. You can use cooking thread to sew up the pork or toothpicks.

Lay the pork rolls on a baking sheet, drizzle with oil and bake for 25 - 30 mins at 350oF. Check the pork is cooked, remove from the baking tin and tent with foil to rest. (Keep the juices in the baking tray).

Accompaniment and gravy

1/2 zucchini, sliced thinly length ways

1 bell pepper, seeded and sliced length ways

1 handful spinach

6 mushrooms, sliced

1 tsp oil and 1 tsp butter

salt and pepper

1/4 cup apple juice

Heat the oil and butter over medium heat in a frying pan and saute the zucchini, mushrooms, spinach and pepper until softened. 

Season with salt and pepper and then add the juices from the baking tray and the apple juice. Bring to the boil and then reduce heat to low. 

Simmer for about 5 mins, uncovered, until thickened slightly. 

Remove the toothpicks or thread from the pork and cut into slices to show the stuffing in the middle.

Serve on the vegetables with the sauce poured over.