Pork and apples: Simply meant to be

October 27, 2010 at 12:00a.m.

By Susan M. Selasky

Detroit Free Press

With apple season in full swing, it’s time to get a bunch and work them into savory dishes.

But don’t wait too long. Apple picking at many orchards in southeast Michigan is running about two weeks earlier than usual and will end as soon.

Some apple varieties have already been picked out. The Michigan Apple Committee predicted that the darling of varieties, the sweet and juicy Honeycrisp, will be sold out in about a month.

Third in the nation in apple production, Michigan produces more than 20 varieties of apples, most of which take well to cooking and baking. Some apples, like tart varieties such as Granny Smith and Empire, keep their shape better when cooked. Red and golden delicious apples tend to soften too much but can still be used.

Pork and apples, of course, are a great match. For today’s recipe, fresh and dried apples are mixed with saute d onions, currants, sage and hard cider to form a stuffing for a pork loin. The boneless pork loin is butterflied and the stuffing is spread over the pork, which is then rolled and tied.

To butterfly means to slice the pork loin (you can use a pork tenderloin, too) down the center and almost through. Or, you can slice it from the side and almost through to the center. Just make sure you slice it evenly.

When you spread it open, like a book, it should lay flat. Sometimes I place a piece of plastic wrap over it and, using a mallet, pound the meat to an even thickness. This makes it easier to roll once you spread the stuffing on it.

The apples in this stuffing not only provide great flavor, they also help keep the pork moist.

Once the pork is done, be sure to let it rest at least 10 minutes before slicing.