Filled with tangy-sweet flavors, this pork loin tastes as impressive as it looks.
Sweet Potato and Apple Stuffed Pork Loin
Makes 6 to 8 servings
- 2 tablespoons unsalted butter
- 2 cups shredded peeled sweet potato (about 2 large potatoes)
- 1 cup diced Fuji apple
- ½ cup dried cranberries
- 1 clove garlic, minced
- 2 tablespoons chopped fresh sage
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 (2-pound) boneless pork loin roast, trimmed
- 1 tablespoon vegetable oil
- Garnish: fresh sage
- In a 12-inch cast-iron skillet, melt butter over medium heat. Add sweet potato, apple, cranberries, garlic, sage, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until apple is crisp-tender, 5 to 8 minutes. Remove mixture from skillet; let cool to room temperature. Wipe skillet clean.
- Preheat oven to 350°.
- Place pork loin on a cutting board with short side closest to you. With a sharp knife, make a lengthwise cut two-thirds of the way into one long side of pork. Open meat at incision as if you were opening a book; cover pork with plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound pork to ½-inch thickness.
- Spread potato mixture onto pork, leaving a ½-inch border on all sides. Starting at one short side, roll up pork with filling. Tie pork roll at 1-inch intervals with kitchen string.
- Brush oil all over pork; sprinkle remaining 1 teaspoon salt and remaining ½ teaspoon pepper all over pork. Place in skillet, seam side down.
- Bake until a meat thermometer inserted in thickest portion registers 155°, about 1 hour and 15 minutes. Transfer pork to a serving platter, and loosely cover with foil. Let stand for 15 minutes before serving. Garnish with sage, if desired.