Roasted Pork Loin with Apples and Brie

I know I whine about this a lot, but I’m getting older!!!! I don’t want to say old because I plan on living a good long, happy life. But life definitely changes as you age.

Now I’m not sure if it’s the closing in on three decades of life or the twenty years I’ve spent pushing my body, but I am FOR SURE feeling the aches and pains as of late. As I type my ankle is iced up and elevated. Depressing.

Wes has prescribed me one week of no yoga, spinning or walking with mom and dad. Which just means I’ll be spending more time in the kitchen making tasty dishes for the family since Josh just came home from Europe!

He isn’t a huge fan of fish and has been getting plenty of beef in Budva, so I’ll be mixing it up with proteins like this one. The pork loin is delicious, but the creamy, sweet and savory filling takes it too the next level.

You will need…

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot.

Love and Beer Floats

Angela 

Roasted Pork Loin with Apples and Brie

2 tablespoons olive oil

1 ½ lb pork loin, butterflied

2 tablespoons butter

2 honey crisp or gala apples, diced

1 small onion, diced

¼ cup parsley, finely chopped

½ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup dry white wine

8 slice Brie cheese

3 cups chicken stock

Salt and pepper to taste

Butchers twine

Start by preheating your oven to 400 degrees F.

While the oven is preheating, heat the butter in a large sauté pan over medium heat.

When the butter has melted, toss in the onions and the apples. Season well with salt and pepper and sauté until the onions are starting to lightly brown. About 8 minutes.

Add in the white wine and simmer until the liquid is almost gone.

Toss in the cinnamon, cayenne pepper and parsley and cook for an additional minute and then remove from the heat.

Lay out the loin and pound until season well with salt and pepper.

At one end of the loin lay out the Brie and 1 to 2 cups of the apple and onion filling.

Roll the loin up and tie twine around it so that it is secure.

Heat the olive oil over medium high heat in a large pan. When the oil is hot, add in the loin and seared until browned on all sides. About 10 minutes.

Place the loin in a roasting pan and roast in the oven until cooked until the internal temp is 145 degrees F. About 20 minutes.

While the loin is roasting, place the remaining apple and onion mix back over medium high heat. Add in the chicken stock and simmer until the stock has reduced by half.

When the pork has finished roasting, remove from the oven and let the loin rest for 5 minutes, covered with foil.

Slice into ½ inch slices, top with apple and onion sauce and serve hot.