Apple and Prune Stuffed Pork Loin

• Extra-virgin olive oilolive-oil
• 4 slices bacon, cut crosswise into lardonsbacon
• 1 small red onion, cut into 1/4-inch dicered-onion
• Kosher saltsalt
• 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch diceapple
• 1/2 cup prunes, quarteredprunes
• 2 sprigs fresh rosemary, leaves picked and finely chopped, dividedrosemary
• 1/2 cup brandy or Calvadosbrandy
• 1 (3 to 4-pound) boneless pork loinpork-loin
• 1 cup chicken stockchicken-stock

1. 01Coat a large saute pan lightly with olive oil. Add the bacon and bring the pan to a medium heat. When the bacon is crispy and has released a lot of fat, add the onions and season with salt. Cook the onions until they are soft and aromatic, 5 to 6 minutes. Add the apples, prunes, and half the chopped rosemary. Cook the apples, stirring occasionally, until they start to soften, about 5 minutes. Pull the pan off the heat and add the brandy. Return to the fire and flambe, or let the alcohol just burn off. Remove from the heat and let cool.
2. 02Lay out a length of plastic wrap about 2-feet in length. Spoon the apple mixture onto the plastic and make a log down the center that is about the same length as the pork loin. Roll the plastic tightly around the apple mixture and twist at the ends to secure. The log should be about 1- inch in diameter. Place the log in the freezer and let it freeze solid. This can and should be done ahead of time.
3. 03To stuff the pork: Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end. Wiggle the knife back and forth to create a place big enough to accommodate your frozen stuffing log. After cutting with the knife, you can use the handle of a long wooden spoon to make sure the incision goes all the way through the pork loin.
4. 04Preheat the oven to 375 degrees F.
5. 05Get the stuffing log from the freezer and remove the plastic wrap. Slide the stuffing log through the pork loin - it might need a little encouragement but it should go the length of the loin. Season the outside of the pork generously with salt and sprinkle it with the remaining chopped rosemary.

Calories

476 kcal

Protein

39 g

Fat

25 g

Saturated fat

5 g

Carbs

15 g

Fiber

2 g

Sugar

9 g

Sodium

758 mg

Cholesterol

117 mg

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