Put the applesauce right inside the roast

It’s fall, and apples are definitely in season. So make use of them! We all know how well a pork roast goes with applesauce.

Leek and apple-stuffed pork loin perfect for autumn entertaining.

Leek and apple-stuffed pork loin perfect for autumn entertaining.

It’s fall, and apples are definitely in season. So make use of them!

We all know how well a pork roast goes with applesauce. This recipe puts the sweet, tangy taste of the apples right inside the roast.

Tender pork loin wraps around a stuffing of double smoked bacon, fresh apples, mushrooms and leeks in this delectable dinner roast.

Easy to prepare and quick to cook, the dish is perfect for this season’s entertaining.

Stuffed Pork Loin

125 ml (1/2 cup) double smoked bacon or 5-mm (1/4-inch) diced double smoked pork loin, diced

250 ml (1 cup) chopped leeks

250 ml (1 cup) chopped, peeled and cored apples

125 ml (1/2 cup) chopped celery

125 ml (1/2 cup) chopped mushrooms (cremini or button)

15 ml (1 tbsp) fresh thyme

5 ml (1 tsp) salt, divided

5 ml (1 tsp) black pepper, divided

125 ml (1/2 cup) fresh or dried breadcrumbs

50 ml (1/4 cup) chopped fresh parsley

1.5 kg (3 lb) pork double loin

Sauce

30 ml (2 tbsp) butter, divided

125 ml (1/2 cup) diced shallots

2 ml (1/2 tsp) chopped fresh thyme

250 ml (1 cup) port wine

250 ml (1 cup) chicken broth

Preheat oven to 180 C (350 F).

In a large skillet on medium heat, cook bacon until browned; transfer to a plate. Drain all but 15 ml (1 tbsp) of the rendered fat from the pan. Add leeks, apples, celery, mushrooms, thyme, and half of the salt and pepper; cook until tender and golden, about 8 minutes. Let cool and toss with breadcrumbs, bacon and parsley.

Place filling in the centre of a double loin; tie to secure. Sprinkle pork with remaining salt and pepper and place in a roasting pan.

Place roasting pan in the centre of the oven until the roast is cooked through, about 75 minutes. Let rest, tented with foil, for 10 minutes before slicing.

Sauce: In a skillet over medium-high heat, melt half of the butter; cook shallots and thyme until tender and starting to brown, about 5 minutes. Pour in port and cook until reduced by half. Pour in chicken broth and cook for 5 minutes. Remove pan from heat, add remaining butter and stir until melted (it will thicken and bind the sauce). Serve with sliced pork roast.

Makes 8 to 10 servings.

Nutritional information per serving: 320 calories, 27 g protein, 17 g total fat (7 g saturated fat), 10 g carbohydrates, 1 g fibre, 75 mg cholesterol, 490 mg sodium.

Source: Homegrown Ontario, www.homegrownontario.ca.