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Stuffed Pork Loin with Raspberry Chipotle Glaze

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    Stuffed Pork Loin with Raspberry Chipotle Glaze

    Well I'm surprised we don't have more of a dash of Christmas smokes hitting the forums, guess a lot of folks still out of town or hung over. Anyway we did a large prime rib feast on the day, but also had a small gathering for Christmas eve. Decided to do pork as the entree.

    As you all know pork loin is super tender and can be juicy but lacks a lot of flavor due to its being so lean. As such I'm always looking for a way to punch up the flavor of my pork loins. I ran across a Harry Soo recipe a while back and decided to take it out and modify it to my liking. It takes advantage of a fruit filled stuffing and a sweet glazed covering. I love the way sweetness works with pork.

    For the stuffing;
    • 1 teaspoon vegetable oil
    • ½ pound fresh Italian sausage
    • 1 Granny Smith apple; peeled, cored, and diced
    • ¼ cup raisins
    • ¼ cup walnuts, chopped
    • 1 tablespoon butter
    • ¾ cup cubed bread for stuffing (I used store bought)
    • ¼ cup apple juice
    • Spicing to taste
    Browned off the sausage in a little oil and removed from the pan. Added the fruit and nuts to the oil and grease and cooked for a few minutes to soften. I then added the butter and continued the softening. With all the flavors melded and the sugars beginning to caramelize, I added back the sausage and the bread stuffing cubes along with the apple juice. I kept adding a bit more apple juice until I got a stiff but soft consistency to the stuffing.

    Click image for larger version

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    .... I place the stuffing in a container and let cool in the frig while I splayed out my loin. I pounded out the thicker areas to get a consistent thickness of about 3/8" and gave the inside a generous seasoning with my pork rub (had also salt brined overnight) ......

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    .....after cooling, I applied the stuffing as you would with a fatty, rolled, trussed and seasoned the outside .........

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    .....cooked at 325* until I achieved an IT of about 150* (we prefer pork a bit on the rare side) with a carryover carving temp of about 155*. Also made some baked beans as one of the sides .......

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    .... as the roast approached the century mark, I gave it a good glazing or some Cookwell & Co. raspberry chipole sauce for a sweet and spicy finish ......

    Roast came out fantastic. The sweet and savory note from both the stuffing and the glaze complemented the pork perfectly. This one is a keeper in my book ...... Troutman out !!!!


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    #2
    Looks fantastic!

    Comment


      #3
      Fabulous!

      Comment


        #4
        i need to buy me a pork loin

        Comment


          #5
          Troutman, you nailed it! Very inventive, and I love the fact that you don't overcook pork. This is one for the books, thanks for the inspiration!

          Comment


            #6
            Gorgeous!

            Comment


              #7
              Wow! Looks wonderful. I like your idea of Raspberry Chipotle Sauce.

              Comment


                #8
                That does look great.

                Comment


                  #9
                  Thanks for the props guys. Harry Soo has become a favorite and his recipes are in my permanent rotation.

                  Comment


                    #10
                    I love seeing other people's cooks of pork loin.

                    I love not cooking them even more.

                    Comment


                      #11
                      Fantastic.

                      Comment


                        #12
                        Looks great. Thanks for the recipe.

                        Comment


                          #13
                          Looks pretty tasty, Troutman . Thanks for the recipe and photos. Did the walnuts hold their texture?

                          Kathryn

                          Comment


                          • Troutman
                            Troutman commented
                            Editing a comment
                            Walnuts were a bit soft after I chopped them but still had some crunch in the stuffing.

                          #14
                          Can't handle fly's without wings, will substitute dried cranberries (cranraisins), will definitely make this

                          Comment


                            #15
                            I just opened up a 5.5 pound portion of pork loin and dry brined for overnight. I'm planning on doing a play on this tomorrow. Because I'm lazy, it will be store bought stuffing, but the kind that gets fresh onion and celery instead of the more boring type. I have some pecans on hand for the nuts. I plan to add apple (I guess I'll give it a light saute with the onion and celery). The Italian sausage I have is hot, so this will have a kick.

                            Sadly, our local grocery no longer carries the bottled raspberry chipotle sauce, so I'm making my own. I found Emeril's recipe, but I only have enough raspberries to make half a recipe of the glaze. I had been planning to make the glaze and replace the raisins with more raspberries. Now I leaning toward using all the raspberries in the glaze and adding some fresh cherries to the stuffing instead of raisins.

                            Anyway, I'll hit it with MMD before assembling. I don't have butcher's twine on hand and I'm terrible at tying, so I'll hold the assembled beast together with skewers. I find that makes it a bit easier for me to turn the loin part way through cooking to get an even sear.

                            Comment


                            • Ahumadora
                              Ahumadora commented
                              Editing a comment
                              What times dinner? I am on my way!!!

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