Brandied Apple Stuffed Pork

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Brandied Apple Stuffed Pork

Yield 4

Author Laura McIntosh

Ingredients

Pork

• 1/2 Cup Washington Red Apples, cored and sliced
• 2 Tbsp Sugar
• 1 1/2 Oz Brandy
• 6-8 Each (5-Oz) Pork Loin Portions
• 2 Tbsp Dijon Mustard
• 6-8 Each Bacon Slices, thin

Instructions

Chard

1. 6 Each Stalks of Swiss Chard
2. 1/4 Cup Onion
3. 1 Each Garlic Clove

Sweet Potatoes

1. 2 Each Sweet Potatoes, large and diced medium
2. 3 Cups Apple Juice
3. 3 Tbsp Brown Sugar
4. 1 Tbsp Ginger
5. 3 Oz Maple Syrup

Sauce

1. 4 Oz Pork Scrap
2. 1 Cup Mire Poix (a mixture of diced onions, carrots, and celery)
3. 1 Qt Veal Stock
4. 6 Each Stems of Parsley
5. 2 Cups Apple Juice

Pork

1. Caramelize apples in sugar over high heat. Deglaze with brandy and let cool.
2. Clean pork loin and stuff each portion with apples tossed in Dijon mustard.
3. Wrap the outer portion of each pork piece with a slice of thin bacon.
4. Sear the stuffed and wrapped pork loin on all sides until browned.
5. Finish cooking the pork in a preheated 450°F oven for about 8 minutes or until cooked to your preferred level of doneness.

Chard

1. Clean the Swiss chard and chop it into large pieces.
2. In a pan, sauté onion in a splash of oil until translucent.
3. Add garlic, being careful not to burn it.
4. Add chard to the pan and cook until slightly wilted.

Sweet Potatoes

1. Peel the sweet potatoes and cut them into medium dice.
2. In a medium pot, combine apple juice, brown sugar, ginger, and maple syrup. Cook until the sugar dissolves.
3. Place diced sweet potatoes in a roasting pan and pour the sugar syrup mixture over them.
4. Bake the sweet potatoes at 350°F for about 20 minutes or until they are tender.

Sauce

1. Heat a medium saucepan and add pork scraps, searing until well caramelized.
2. Add mire poix and cook for about 4 minutes.
3. Pour in veal stock and add parsley stems. Cook for approximately 30 minutes, then strain the liquid into a bowl.
4. Add apple juice to the strained liquid and strain it again.
5. Reduce the liquid by half or until it thickens enough not to run on a plate.

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