Apple and Rhubarb Stuffed Pork Loin
Elegant enough for a celebratory meal and simple enough or a weekend dinner, this pork roast is a family favourite. The stuffing keeps for a few days in the fridge, making it even easier to assemble and have an amazing roast on the table. Making it can also be family activity, to having little hands help tie up the twine and spread the stuffing evenly over the loin. The more helping hands, the tastier the outcome and joy around the table.
The Apple Rhubarb Chutney adds so much character to the roast; from glazing the outside, allowing the roast to sear and seal in all the juices, to adding such a punch of sweet and tart flavour to the stuffing, while keeping the inside of the roast juicy too.
Use any leftovers for sandwiches, as a cold slice on a thick piece of sourdough spread with chutney will have anyone excited to tuck in.
1 small Spanish onion, diced
- 2 Tbsp olive oil
- 1 Tbsp sea salt, divided
- 1 Tbsp butter
- 1 apple (Golden Delicious or Spartan)
- ¾ cup panko style breadcrumbs
- ¾ cup Rhubarb and Apple Chutney, divided
- 1 boneless pork loin roast (3-4lbs)
In a medium-size skillet over medium heat, place the oil. Add the onions and sauté for 1 to 2 minutes, until just soft and translucent. Sprinkle with the ½ teaspoon of salt and allow the mixture to sweat, then turn down the heat to medium-low and continue to sauté for 3 to 5 minutes, until the onions are very soft.
Core, and dice the apple, leaving the peel. Add the butter to the skillet, increase the heat to medium again, and add the apples. Sauté for an additional 5 minutes, stirring frequently, allowing the apples to soften and brown while still holding their shape. The mixture should not become mushy. Remove from the heat and allow to cool slightly. Add the breadcrumbs and ¼ cup of chutney and mix to evenly combine.
Unroll the pork roast, or butterfly if needed, then pound it to form an even rectangle shape about ½ inch thick. Sprinkle both sides with the remaining 1 tablespoon of salt and the pepper, rubbing it into the meat to tenderize it further.
Preheat the oven to 450°F.
Lift up the pork roast, place a long piece of butcher’s twine on the cutting board, and set the roast on top of the twine. Spread 2 tablespoons chutney over the surface of the pork roast then spread the apple stuffing mixture evenly over the roast, leaving a ½-inch border along each edge. Carefully roll up the roast, poking any stray stuffing inside, and tie it up firmly with the string.
Place the roast in a roasting pan, uncovered and roast for 15 minutes to sear.
While the roast is in the oven, place the remaining apple rhubarb chutney in a small saucepan with 2 tablespoons of water over medium low heat, stirring gently to combine and warm through.
Remove roast from the oven and reduce the oven temperature to 375°F.
Brush 1 to 2 tablespoons of the warm chutney over the roast, put the lid on the roast and return to the oven and continue roasting for 15 minutes. Remove roast from the oven to glaze again with the warm chutney and return to the oven to roast 20 minutes, repeat with the remaining chutney and roast and return to the oven for an additional 20 minutes or until a meat thermometer inserted in the centre of the meat reaches 165°F.
When the pork roast is ready, remove from the oven, uncover, brush with pan drippings and let rest for 10 minutes before serving.
When you’re ready to serve, discard the kitchen twine, slice the roast into 1-inch-thick rounds, and serve with the remaining pan drippings.
The roast will keep in an airtight container in the fridge for up to 3 days.