Apple and Herb Stuffed Pork
3 tablespoons extra virgin olive oil
1 large Maui onion, chopped
1 Gala apple, peeled, cored and chopped
1 Granny Smith apple, peeled, cored and chopped
1 tablespoon freshly picked thyme leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup rich chicken stock
3 pound pork loin roast, butterflied
Pear and fig butter
Preheat oven to 350 degrees F.
In a large skillet over medium heat, Add oil, onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken stock. Remove from heat. Cool completely before stuffing the pork loin. Place the stuffing in the center of the pork, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 1 ½ hours or until the internal temperature registers 150 degrees F. Remove from the oven and top with Pear and fig butter, let rest for 15 minutes before slicing.