Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 300 degrees.
2. Step2
   Lay bread cubes in a single layer on cookie sheet; bake 15 minutes or until toasted and crunchy. Set aside.
3. Step3
   In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add onion, celery, 1 clove garlic and apple. Sauté 3 to 5 minutes or until softened but not brown. Stir in apple cider and pecans. Cook an additional minute on medium-high heat.
4. Step4
   In a large bowl whisk egg. Add toasted bread cubes and toss to coat. Add apple mixture and combine; set aside.
5. Step5
   Combine 5 minced cloves of garlic with rosemary in a small bowl; set aside.
6. Step6
   Butterfly-slice pork loin trying to attain a thickness of about 1/2-inch. “Unroll” meat and season with salt and pepper. Spoon stuffing mixture onto pork and press. Roll meat and stuffing into a log. Secure with cooking twine looped around the roll about every inch to an inch-and-a-half and then lengthwise.
7. Step7
   Press garlic-rosemary mixture onto meat on all sides. In a large fry pan heat remaining 2 tablespoons olive oil on medium-high. Sear all sides of the loin, about 5 to 8 minutes. Transfer browned loin to a roasting pan or Dutch oven, fat side up.
8. Step8
   Deglaze pan with butter, beef stock, syrup and cinnamon. Stir for 2 to 3 minutes. Pour pan juices into roasting pan.
9. Step9
   Roast covered about 1-1/2 to 2 hours in 300-degree oven or until internal temperature reaches 145 degrees. Remove from oven and let rest. Remove twine and slice meat.