Name: Pork Loin Stuffed with Apples and Pumpkin Seeds
Total time: 180 min
Ingredients: 1/4 cup extra-virgin olive oil; 1 cup finely chopped onion; 6 garlic cloves, finely chopped; 2 Fuji apples—peeled, cored and cut into 1/4-inch dice; 1/4 cup plus 2 tablespoons apple cider vinegar; 4 ounces rye bread, cut into 1/4-inch cubes and toasted; 1/4 cup pumpkin seeds, lightly toasted; 2 tablespoons chopped parsley; Kosher salt; Pepper; One 3 1/2-pound pork loin—skin removed and reserved, meat butterflied 1/2 inch thick (have your butcher do this); 8 Lady apples, halved crosswise and seeded; Unrefined pumpkin seed oil, for drizzling

Pork Loin Stuffed with Apples and Pumpkin Seeds

Be the first to rate & review!

Food & Wine's Laura Rege stuffs her pork loin with a tasty combination of toasted rye bread, apples, and pumpkin seeds. To serve the juicy roast, she drizzles it with luscious unrefined pumpkin seed oil.

Laura Rege

Updated on October 1, 2017

Pork Loin Stuffed with Apples and Pumpkin Seeds — Apple cider vinegar is ubiquitous in Austria, particularly in the southeastern region of Styria, where one of the specialties is *Kürbiskernöl,* a viscous dark-green pumpkin seed oil often found in local spa food. This hearty oil can stand up to the weight and brightness of apple cider vinegar, especially when they’re tossed with sautéed cabbage or *Käferbohnensalat* (the region’s signature scarlet runner bean salad), or drizzled on pork chops.Our favorite bottles: **Carr’s Ciderhouse Cider Vinegar,** *$12 at carrsciderhouse.com* **Stony Brook Roasted Pumpkin Seed Oil,** *$14 at wholeheartedfoods.com*Use them in: Pork loin stuffed with apples and pumpkin seeds. Photo: Con Poulos

Active Time:

1 hrs

Total Time:

3 hrs

Yield:

8 to 10

Ingredients

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
6 garlic cloves, finely chopped
2 Fuji apples—peeled, cored and cut into 1/4-inch dice
1/4 cup plus 2 tablespoons apple cider vinegar
4 ounces rye bread, cut into 1/4-inch cubes and toasted
1/4 cup pumpkin seeds, lightly toasted
2 tablespoons chopped parsley
Kosher salt
Pepper
One 3 1/2-pound pork loin—skin removed and reserved, meat butterflied 1/2 inch thick (have your butcher do this)
8 Lady apples, halved crosswise and seeded
Unrefined pumpkin seed oil, for drizzling

Directions

In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until soft and light golden, about 3 minutes. Stir in the diced apples and 1/4 cup of the apple cider vinegar and boil over moderately high heat until the liquid is reduced by half, about 2 minutes. Transfer to a large bowl and stir in the toasted bread cubes along with the pumpkin seeds and parsley. Season the stuffing with salt and pepper.
Using a sharp knife, score the pork skin at 1/4-inch intervals. Lay the pork loin butterflied side up on a work surface and season with salt and pepper. Spread the stuffing over the pork loin, then roll up the meat, leaving the seam on top. Drape the pork skin over the seam. Using kitchen twine, tightly tie the loin at 1-inch intervals. Season with salt and pepper, wrap in plastic and refrigerate for at least 1 houror up to 24 hours.
Preheat the oven to 475°. In a large bowl, toss the Lady apples with the remaining 2 tablespoons each of cider vinegar and olive oil.
Unwrap the pork and transfer skin side up to a rimmed baking sheet. Roast for 20 minutes, until the skin is browned and bubbly. Reduce the oven temperature to 325° and roast for 25 minutes more. Scatter the Lady apples around the pork and scrape any liquid from the bowl over them. Continue to roast the pork for about 20 minutes longer, until an instant-read thermometer inserted in the center of the meat registers 140°.
Transfer the pork to a cutting board and set the apples on a platter. Scrape the pan drippings into a small bowl. Let the pork rest for 15 minutes, then discard the strings. Thickly slice the pork and transfer to the platter. Drizzle with the pan drippings and pumpkin seed oil and serve.

Make Ahead

The pork can be prepared through Step 3 and refrigerated overnight.