Stuffed Pork Loin With Apples
|Salt and pepper||1|
|Unsalted butter||2 Tablespoon|
|Apple||1⁄2 Cup (8 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Cherries||2 Tablespoon, dried|
|Breadcrumbs||1 Cup (16 tbs) (fresh)|
|Fresh minced parsley||1⁄4 Cup (4 tbs)|
|Fresh rosemary||1 Teaspoon, minced|
Melt butter in a skillet over medium heat.
Add the onion, apple and cherries; saute until onion is tender.
Stir in bread crumbs and cook, stirring often until slightly crisp.
Add the parsley, rosemary and salt and pepper.
Add the egg and mix well.
Spread stuffing evenly over one of the pork loins.
Top with the other pork loin and tie to hold together.
Sprinkle the outside with salt and pepper.
Rotate the pork roast on the spit rods for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 160 degrees on the instant thermometer.
Remove roast, untie and slice into 1/2-inch thick slices.