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Caramelized Pork Loin

By Paula Deen

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Difficulty: Medium

Prep time: 45 minutes

Cook time: 1 hour 30 minutes

Servings: 4-5

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Ingredients

  • 1 stick butter
  • pinch of cinnamon
  • 1/4 cup packed brown sugar
  • 3 peeled, cored and 1-inch diced Granny Smith apples
  • 1 (5 lb) butterflied center cut bone-in pork loin
  • 2 tablespoons vegetable oil
  • 1/2 cup apple cider

Directions

Preheat oven to 375 °F.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Sauté 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and sauté another 3 minutes. Remove from the heat and cool completely.

Butterfly the tenderloin by cutting lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.

When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.

Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers 155 °F.

Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.

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April 01, 2018
After seeing all of the rave reviews for this dish...I was really excited to try it. After following the recipe perfectly today, while I was eating it all I could think of was Peter Brady from The Brady Bunch saying "pork chops and applesauce," because that's basically what it is. I will not go to the trouble of making this again...and I suggest before putting yourself through the trouble of dicing, sautéing, pounding and tying...just make pork chops and serve applesauce on the side...because basically...this is just a fancier...(and more time-consuming and expensive) way to make the exact same dish.

Vernon

January 01, 2015
My family loves this recipe I first started cooking it at Christmas, now I have to fix it several times a year. I am doing it for our New Year's meat this year.

Charlotte Schmidt

March 24, 2013
Don't quite understand the instructions: "When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast." The instructions about using the apple mixture is stated twice, slightly differently.

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