Ingredients Pork 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. By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email 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.comUse 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. Rate it Print