Stuffed Pork Loin
The magic of this dish lies in the stuffing: a fruity, tart, and beautifully complex chutney that’s rolled into a butterflied pork loin, then seared and roasted to a golden toast. Place it on the...
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Cast iron skillet
- Instant-read thermometer
- Meat tenderizer
- Rolling pin
- Butcher's twine
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Spatula
- Plastic wrap
- Aluminum foil
- Measuring spoon
Ingredients
- 2 Tablespoons Challenge Butter
- 2 apples, peeled and finely diced
- 2 cups frozen cranberries
- ½ small onion, diced
- ¾ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ cup candied ginger, minced
- 1 Tablespoon orange zest
- Kosher salt
- freshly ground black pepper
- 1 (3-pound) boneless center-cut pork loin roast
- 2 Tablespoons olive oil
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