If you’re looking for something a little different this year for Thanksgiving here’s a cool alternative. I love roast pork so this recipe is a play on the roast and stuffing but I decided to use a lean cut of pork instead. There are great seasonal flavours in the stuffing which work great with the moist crusted pork. This is also a great way to use up the leftover stuffing from turkey day. Let the cooking begin!
1 1/2 lbs organic or grass fed pork loin
1/2 cup white onion – fine dice
1/2 cup celery – fine dice
1 cup Granny Smith apple – diced
1 tbsp fresh sage – chopped
1 tbsp fresh thyme – chopped
1 cup toasted breadcrumbs
1/2 cup low-sodium chicken/veg broth
2 tbsp olive oil
3 oz Hazelnuts (Filberts) – pulsed in food processor to breadcrumb consistency
Preheat saute pan on medium heat for 1 minute. Add 2 tbsp olive oil along with onion and celery. Saute for 2 minutes, stirring occasionally. Add diced apple and herbs and continue sauteing for another 3 minutes. Once softened add breadcrumbs and broth and mix everything together. Taste and season with S&P. Remove to a plate to cool.
Place pork loin on a clean cutting board and using a sharp knife slice along the side opening the loin like a book. Do not separate the top from the bottom. Once the “book” is open lay some plastic wrap on top and using a mallet (or in my case a pot) flatten the loin. Season the loin with S&P.
Cut 5 equal length pieces of kitchen twine, approx 12 inches. Lay them parallel to each 2″ apart. Place the seasoned loin on top and spoon the filling in the center. Fold the top over the bottom. Tie each string tightly. Any excess filling that falls out, stuff it back in. Season the outside and drizzle with olive oil. This will help the hazelnuts to stick to the outside. Rub the seasoning in.
Preheat oven 350°F.
For the crust: Pulse the hazelnuts and place on a plate. Gently roll the loin in the hazelnuts to coat all sides.
Lay on foiled oven tray and pop in the oven for 1 1/4 hours approx or until internal temp 160°F.
When ready remove and let rest for 5 minutes to let the juices redistribute in the meat.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible