Now the first recipe I want to share with you is Apple Stuffing stuff inside of a pork loin. I had started dicing some onions so let me just finish that and I’m going to use about one large yellow onion. Now I’m using two granny smith apples today from my stuffing. And I’ve peeled them and core them. Now I’m just going to finish dicing those. I had gotten one done but I hadn’t finished both of them. So let’s get in and finish that other one.

All right, now I’m going to come over here to my pan. And I’m going to put about three tablespoons of olive oil into my hot pan. And I’m going to toss in our onions and about eight little leaves of sage. And I’m just going to give that a rough dice, rough little chop. And I’m going to toss in our apples.

Now I’m going to let this just sauté and cook until it’s soft and that should take about 10 or 12 minutes. Step on over here and we’ll start getting our stuffing together. I’m going to use two cups of just a white bread. I’ve got one egg because we need that egg to bind together our stuffing. Now I’m just going to pour some chicken stock over my bread and I’m going to let that be soaking up. Now we’ll use anywhere from a half of a cup, the one cup of chicken stock.

Of course, we’re stuffing this inside a meat. We’re going to want it pretty thick so it wont’ run out of our pork loin. So let’s come over here now our apples and our onions and our sage look just perfect. And I’m going to transfer it to another dish that will help it just cool off a little quicker. Onions and apples, gosh! What a great combination.

Now I’m going to transfer our bread that I’ve had soaked in. you know, this seems so strange. I’m standing up here making a stuffing and I have no butter in it. so I don’t think I can do it. I don’t think I can make this without butter. So I’ll stick a little butter in my couple of tablespoons.

All right now, I’m going to take my egg, beat it up, and toss my egg into our stuffing. And it’s just that simple. All right, now come on over here. I want to show you the pork loin. This pork loin has been butterflied in one fold just like this.

All right now before I stick my fingers in the salt, I want to give them a quick rinse. And I’m going to rub the inside of our loin with salt and pepper. And you can use any kind of seasoning that you like if there’s something else that you would rather put in here that will be absolutely fine.

Now I’m just going to take our stuffing and go right in here. That looks good. Just going to fold that over and you can see why I said you want to be careful and not make your dressing too thin because if it was too thin, it would pour out the ends. Okay. I’m just go scour right where this fatty and we don’t want to go deep. We want to just bust that fat just like that. Now this meat is going to need some help to stay together.

So in order to give it some help, I’m going to need the use of my good old kitchen cooking twine. Now I’m just going to take a long piece and just whined it around just like that then I’m going to just bring it back up and give it a quick tie right here.

Now if I had to ask Michael Grover to tap this pork loin, doing all those sailor nuts, you probably wouldn’t be able to see this pork loin. It have so much twine on it.

All right now I’m going to take my grandmother’s bachelor. You know I’ve told you all about this bachelor. I just love it. It’s like extra long. So I’m going to take that and let it help me lift our pork loin to our roasting tray.

So in the oven it goes 375 degrees about an hour and a half. And we’re going to have the most wonderful Apple Dressing stuff Pork Loin that you have ever tasted.