Roasted Pork Loin Stuffed with Apples, Balsamic and Thyme
- 1 2-3 lb pork loin
- 2 apples, peeled and diced
- 3 Tbsp butter
- 1 tsp fresh thyme, picked and chopped
- Balsamic Vinegar
- Vegetable oil
- Kosher salt and fresh cracked black pepper
In a large skillet, melt the butter and let it melt over medium heat. Add the diced apples and saute for 10-125 minutes or until they are softened and golden brown. Add the thyme and a dash of balsamic vinegar (to taste). Season with salt and pepper and set it aside to cool. The filling should not be hot when you stuff the roast.
Butterfly the pork loin so that it lies open flat. Spread the apple filling evenly in the cavity and then fold the loin back up to its original shape. Using a long piece of butchers twine, tie the roast so it is one even and uniform shape.
In a heavy bottomed, oven-proof skillet, heat 2-3 Tbsp of vegetable oil until hot. Season the outside of the roast with salt and pepper and place it in the hot pan. Brown the meat evenly on every side. When it is nicely golden, place the whole pan into a preheated 375°F oven. Roast until *it’s done* 135/140 on an instant read thermometer for medium.