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Apple and Chestnut-Stuffed Pork Loin with Cider Sauce


Apple and Chestnut-Stuffed Pork Loin with Cider Sauce Recipe

Ingredients:
  • 3-pound boneless pork loin roast, butterflied (see Notes)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon (14 g) salted butter
  • 1 small white onion, finely chopped
  • 1 celery stalk, ends trimmed, cut into ¼-inch cubes
  • 1 large firm-tart apple (about 8 ounces; see Notes), unpeeled, cored, and cut into ½-inch cube
  • 7 fresh sage leaves, finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • 5 ounces (142 g) white or whole-wheat bread, crusts removed, torn into 1-inch pieces
  • 5 ounces (142 g) vacuum-packed roasted chestnuts (see Notes)
  • 1 egg, lightly beaten
  • ½ cup (120 ml) low-sodium chicken broth
  • 1½ cups (240 ml) fresh apple cider, divided
  • 2 teaspoons cornstarch
  • 12- to 14-inch skillet
  • Small (approximately 12- by 14-inch) roasting pan;
  • Six 10-inch lengths of butcher’s twine
  • 1-quart saucepan
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 446kcal (22%)
Total Fat 18g (28%)
Saturated Fat 6g (30%)
Cholesterol 144mg (48%)
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars 11g
Protein 41g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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