If you are looking for a dish that perfectly balances sweet and savory flavors while adding a touch of elegance to your dinner table, the Stuffed Pork Loin with Apples and Dried Cherries in Apple Cider Sauce Recipe is your new go-to. This recipe features tender pork tenderloin filled with a delightful mixture of crisp apples, chewy dried cherries, and aromatic sage, all brought together by a luscious apple cider sauce that ties the flavors together beautifully. Whether you’re cooking for family or guests, this dish promises a mouthwatering experience with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this dish shine. Each component is simple yet essential, adding a unique layer of flavor or texture that elevates this stuffed pork loin to something truly special.
- Fresh apple cider: Provides a naturally sweet and tangy base for the rich sauce.
- Beef broth: Adds depth and a savory note to balance the sweetness of the cider.
- Unsalted butter: Gives a silky texture and enhances the flavor of the sautéed onions and apples.
- Red onion, sliced thin: Offers a mild, sweet flavor that softens beautifully when cooked.
- Granny Smith apples, small diced: Bring a crisp tartness that contrasts wonderfully with the meat.
- Dried cherries: Add sweetness and a chewy texture that pairs perfectly with the apples.
- Rum: Introduces a warm, subtle complexity to the stuffing mixture.
- Panko breadcrumbs: Help bind the stuffing together without making it heavy.
- Fresh sage leaves, chiffonade: Impart an earthy, aromatic note that complements the pork and fruit.
- Pork tenderloins, trimmed: The perfect cut for stuffing and roasting to juicy perfection.
- Canola oil: Used for searing to develop a golden, flavorful crust on the pork.
How to Make Stuffed Pork Loin with Apples and Dried Cherries in Apple Cider Sauce Recipe
Step 1: Prepare the Oven and Pork
Preheat your oven to 375°F (190°C), which sets the stage for slow roasting and even cooking. Place the trimmed pork tenderloins in a roasting pan, ready for their transformation from raw meat to a beautifully stuffed entrée.
Step 2: Create the Flavorful Stuffing
In a large pan, melt the unsalted butter over medium heat. Add the thinly sliced red onion and sauté until it softens and releases its natural sweetness, roughly five minutes. Then, stir in the diced Granny Smith apples and cook an additional 3-4 minutes until they start to tenderize but still hold their shape. Add the dried cherries, rum, and panko breadcrumbs, combining everything thoroughly. Let this mixture simmer gently for five minutes to meld flavors, then remove from heat and fold in the chiffonade of fresh sage leaves for that distinctive herbaceous aroma.
Step 3: Stuff the Pork Tenderloins
Using a sharp knife, carefully cut a pocket lengthwise along each pork tenderloin. Generously stuff the apple-cherry mixture inside, making sure the filling is evenly distributed. If needed, secure the openings with toothpicks to keep everything neatly inside during cooking.
Step 4: Sear the Pork
Heat canola oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the stuffed pork tenderloins on all sides, about 2-3 minutes per side. This step locks in juices and creates a beautiful golden-brown crust that adds flavor and texture.
Step 5: Roast the Pork to Perfection
Transfer the skillet directly into your preheated oven and roast for 20-25 minutes until the internal temperature reaches 145°F (63°C). Once out of the oven, let the pork rest for 10 minutes; resting keeps the meat juicy and allows the flavors to settle beautifully.
Step 6: Prepare the Apple Cider Sauce
Using the same skillet that held the pork, combine fresh apple cider and beef broth. Scrape up any flavorful browned bits from the pan – these add incredible richness to your sauce. Bring it to a simmer and reduce for 5-7 minutes until the sauce thickens slightly, creating a perfect accompaniment to your stuffed pork.
Step 7: Slice and Serve
Slice the stuffed pork tenderloins into medallions and drizzle generously with the warm apple cider sauce. This final step showcases your effort and invites everyone to savor the beautiful blend of sweet, savory, and tangy flavors.
How to Serve Stuffed Pork Loin with Apples and Dried Cherries in Apple Cider Sauce Recipe
Garnishes
To elevate your presentation and taste, sprinkle chopped fresh sage or parsley on top. A light dusting of freshly ground black pepper adds a subtle kick that pairs wonderfully with the sweetness of the sauce. A few whole dried cherries scattered around also make for a lovely visual and textural contrast.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes or a velvety parsnip puree, which soak up the delicious apple cider sauce perfectly. Roasted root vegetables such as carrots and Brussels sprouts add earthiness and complement the pork’s natural flavors. For a fresh contrast, serve with a crisp autumn salad featuring walnuts and a tangy vinaigrette.
Creative Ways to Present
For a festive meal, arrange slices of pork loin on a rustic wooden board, surrounded by small bowls of extra sauce, fresh herbs, and oven-roasted apple slices. You can also layer the meat over a bed of sautéed kale or spinach, adding color and nutrients. For a more elegant setting, plate individual servings with a swirl of apple cider sauce and a sprig of fresh sage on top.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, wrap any extra stuffed pork loin tightly in foil or place it in an airtight container. Store in the refrigerator for up to three days. The flavors often meld even better overnight, making leftovers just as delicious.
Freezing
If you want to save leftovers for later, slice the pork and arrange the pieces in a freezer-safe container with some of the apple cider sauce. Freeze for up to two months. Be sure to thaw overnight in the fridge before reheating for the best quality.
Reheating
Gently reheat sliced pork in a skillet over medium-low heat, adding a splash of the apple cider sauce or broth to keep it moist. Alternatively, use a microwave on medium power in short intervals, making sure not to overcook and dry out the pork.
FAQs
Can I use a different cut of pork?
While pork tenderloin is ideal for this recipe due to its tenderness and size, you can substitute with a pork loin roast. Just adjust cooking times accordingly, as thicker cuts take longer to cook through.
What if I don’t have fresh apple cider?
Fresh apple cider is central to the sauce’s flavor, but if you can’t find it, a mix of unsweetened apple juice and a splash of lemon juice can work as a substitute. Avoid overly sweet juices, as they can overpower the dish.
Can I prepare the stuffing in advance?
Absolutely! The apple and cherry stuffing can be made up to a day ahead and stored in the fridge. Just be sure to bring it back to room temperature before stuffing the pork to ensure even cooking.
Is this recipe suitable for a special occasion?
Definitely! The Stuffed Pork Loin with Apples and Dried Cherries in Apple Cider Sauce Recipe is elegant yet approachable, making it perfect for holidays, dinner parties, or anytime you want to impress your guests with a heartfelt homemade meal.
Can I make this recipe gluten-free?
To make it gluten-free, simply replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the recipe is naturally gluten-free.
Final Thoughts
Bringing sweet apples and tart dried cherries together inside tender pork, all drizzled with a rich apple cider sauce, is truly a winning combination. This Stuffed Pork Loin with Apples and Dried Cherries in Apple Cider Sauce Recipe brings comfort, celebration, and delicious flair to your table. I can’t wait for you to try it and make it a new favorite in your kitchen!
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Stuffed Pork Loin with Apples and Dried Cherries in Apple Cider Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
Stuffed Pork Loin with Apples is a delicious and savory dish that combines tender pork tenderloins with a flavorful filling of apples, dried cherries, and aromatic sage. Seared to perfection and roasted in the oven, this dish is finished with a rich apple cider and beef broth sauce that adds a beautiful depth of flavor, perfect for a comforting and elegant meal.
Ingredients
Filling and Sauce Ingredients
- 2 cups fresh apple cider
- 1 cup beef broth
- 1 tablespoon unsalted butter
- 1 red onion, sliced thin
- 2 Granny Smith apples, small diced
- 1 cup dried cherries
- 1 cup rum
- ¼ cup panko breadcrumbs
- 4 large fresh sage leaves, chiffonade
Pork Ingredients
- 2 pork tenderloins, trimmed
- 2 tablespoons canola oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place the pork tenderloins in a roasting pan to prepare for roasting later.
- Prepare the Filling: In a large pan, melt the unsalted butter over medium heat. Add the thinly sliced red onion and sauté until softened, about 5 minutes. Stir in the diced Granny Smith apples and cook for another 3-4 minutes until slightly tender. Add dried cherries, rum, and panko breadcrumbs, stirring well to combine. Let the mixture simmer gently for 5 minutes, then remove from heat and stir in the chiffonade of fresh sage leaves to infuse flavor.
- Stuff the Pork: Using a sharp knife, carefully cut a pocket along the length of each trimmed pork tenderloin. Fill each pocket generously with the prepared apple-cherry mixture. Secure the openings with toothpicks if necessary to keep the stuffing intact during cooking.
- Sear the Pork: In a large oven-safe skillet, heat the canola oil over medium-high heat. Place the stuffed pork tenderloins in the skillet and sear on all sides for 2-3 minutes per side until well browned, creating a flavorful crust.
- Roast the Pork: Transfer the oven-safe skillet with the seared pork to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) indicating it is cooked through yet juicy. Remove from the oven and allow the pork to rest for 10 minutes before slicing to retain juices.
- Make the Sauce: While the pork is resting, place the same skillet back on the stovetop over medium heat. Add the fresh apple cider and beef broth, scraping up any browned bits (fond) from the bottom of the pan to enrich the sauce. Bring to a simmer and reduce the liquid for 5-7 minutes until slightly thickened.
- Serve: Slice the rested pork tenderloins into medallions. Arrange on a platter or individual plates and drizzle generously with the warm apple cider and beef broth sauce. Serve immediately for a delicious and elegant meal.
Notes
- If toothpicks are not available, you can also use kitchen twine to secure the stuffed pork.
- Use a meat thermometer to ensure the pork is perfectly cooked and safe to eat.
- The sauce can be thickened further by adding a slurry of cornstarch and water if desired.
- To save time, you can prepare the filling a day ahead and refrigerate it before stuffing.
- This recipe pairs beautifully with roasted vegetables or a fresh green salad.
