A Chef's Roasted Pork Loin Recipe With Cornbread & Apple Stuffing by Chef Ryan Boudreaux
This is one of my favorite holiday meals and I have been making this dish since the late 1980s after I first learned about a mesquite roasted version of the preparation from Chef John Draz, who was chef at The Winnetka Grill near Chicago. The original restaurant burned down in 1996 and has since been shuttered and Chef Draz has moved on to other lofty chef duties, but the recipe remains alive in this version and my variation.
I have prepared this pork loin roast recipe with cornbread and apple stuffing for restaurant buffets, holiday brunches and for family holiday meals and it has always been a popular dish. I just made this pork recipe again last week while my parents were in town, and it was a treat for them, too. Serve this stuffed pork loin with your favorite side dishes.
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Prep Time: 30 minutes
Cook Time: 1 1/2 hours
Total Time: 2 hours
Pork Roast and Stuffing
- 1 boneless pork loin, trimmed (about 3 pounds)
- 2 Granny Smith apples, cored and small diced
- 1/2 pound ground bulk pork sausage (no skin), fresh, cooked and then drained
- 3 cups cornbread, crumbled
- 1 cup apple cider
- 1/2 cup apple brandy or calvados
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped rosemary
- 1/2 tablespoon fresh chopped thyme
Brandy Demi-Glace Sauce
- 1 ounce unsalted butter
- 2 ounces apple brandy or calvados
- 1/4 cup minced shallots
- 2 cups apple cider
- 2 cups veal demi-glace or beef stock
- 1/2 cup heavy cream
- Cookbooks by Chef Ryan
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Baking Dishes
- Rubber Spatula
- Food Storage Bags
- In this instance I used some of the pumpkin seed and cheddar cornbread muffins that I posted earlier, but any cornbread will do for the stuffing of the pork loin.
- The brandy demi-grace sauce is optional, but recommended.
Here's how to make it:
- To stuff the pork loin take a long bladed knife and cut through the center of the loin making a 2- to 3-inch slit the entire length.
- To make the stuffing, combine the remaining ingredients in a large bowl and mix well ensuring there are no large lumps of apple, ground pork or cornbread. This mixture will be somewhat moist. If too dry, add more cider or apple brandy.
- Put the stuffing into a pastry bag or use a large gallon zip-type bag. If using the zip-type bag, use scissors to cut a small 1-inch slit from one corner of the bag.
- With the bag of stuffing force the mixture into the loin from both ends until it is filled well. If you have extra stuffing it can be placed around the outside of the loin just prior to roasting.
- Season the outside of the loin by sprinkling it with the coarse salt and fresh cracked black pepper. Place the loin in a large roasting pan with the remaining stuffing and cover, then into a preheated 325-degree F oven for 1 1/2 hours or until an internal temperature of 160 degrees F is reached.
- Remove from oven and allow to rest for 20 minutes before carving. Serve with the brandy demi-glace sauce
Brandy Demi-Glace Sauce
- To make the brandy demi-glace sauce, melt butter in a large sauce pan and then add the shallots and sauté until translucent. Remove the pan from the heat and add the apple brandy to deglaze the pan (it may flame). Add the apple cider and bring to a rolling simmer to reduce the liquid volume by half.
- If using beef stock add it now as this intensifies the flavors and allow to reduce by half. If using veal demi-glace add it now and simmer another 5 minutes, skim any scum that might form on the top. Allow to come to a boil, then reduce heat and whisk in the heavy cream. Strain the sauce through a fine strainer and reserve for serving with the pork.
Nutrition Facts Per Serving
Total Fat: 18.2g
Saturated Fat: 5.5g
Total Carbohydrate: 35.9g
Dietary Fiber: 1.4g
Total Sugars: 9.2g
Vitamin D: 0mcg
Photo and recipe courtesy of Chef Ryan Boudreaux.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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