Apple Chutney Stuffed Pork Loin
Originally in 406 Woman Magazine
Whole pork loin (sized for your family/ask at Farm to Market Pork)
Apple chutney (homemade)
Fresh sliced apples and half an onion
Chopped fresh parsley
Salt and pepper
Preheat your oven to 375 degrees for a faster cook, or 325 degrees, if you have time to slow roast. Take your pork loin and carefully butterfly. Fill the center with your homemade chutney then close the pork loin jellyroll style. Tie with butcher’s twine and place in a roasting pan. Pour the apple juice until it is ¼ up the pork loin. Place your sliced apples and onion around the loin. Sprinkle with salt and pepper, cover with foil, place in the oven. Cook until the internal temperature is 155 degrees. Let rest for 15 minutes and serve topped with fresh parsley. Be sure to slice the loin into medallions with the apples and onions on the around. Put your apple juice sauce on the side for your guests to enjoy. This dish is a real delight especially served with fun sides like; horseradish mashed potatoes and grilled seasonal vegetables. I enjoy caramelized brussel sprouts to finish a five star meal (they are delicious).