Pork Loin with Apple and Sage - FamilyEducation

Pork Loin with Apple and Sage

October 19,2011
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

This month is National Apple Month and so far I’ve shared with you a recipe for Apple and Bacon Individual Coffee Cakes and Apple Pie.  This week I share a delicious new way to use apples in a savory application, as a stuffing for a pork loin.

This recipe was inspired by a trip to a local apple orchard and some fresh sage that my friend Camille shared with me recently.  Smelling the sage I was inspired...”wait, don’t I have a pork loin in the freezer?”...”I bet apples and sage would make it taste delicious.”...my thoughts kept percolating until I created this new recipe, a delicious new take on pork.

Perfect for fall, the colors of red and green also make this something beautiful for a holiday party or dinner.  The best part?  This cooks in a slow cooker, so after a quick stuff and sear, which is done in the morning, you can have dinner ready after a busy day when you’re ready to eat!


Pork Loin with Apple and Sage

2 teaspoons vegetable oil
1 medium onion, diced
2 firm red apples, cored (leave the skin on for a beautiful red color)
2-3 tablespoons fresh sage, sliced
¼ teaspoon salt
¼ teaspoon pepper
2 pound pork loin
¼ cup apple cider vinegar
2 tablespoon maple syrup
1 - 15 ounce jar sauerkrat

In a large skillet over medium-high heat, heat the oil and add the onion.  Cook for 1-2 minutes.  Add the apples and sage and cook for 3-4 minutes or until the apples are no longer firm, but not mushy.



Meanwhile, slice diagonal 1 inch slices in the pork loin, from the top to about 1 inch above the bottom.



Stuff the pork with the apple mixture and tie with butcher’s twine.  



Return the pork to the hot skillet and sear to brown the bottom for about 2-3 minutes (this adds flavor to the pork).  Pour the cider vinegar, maple syrup and sauerkrat in the bottom of the slow cooker.  Place the pork loin on top:



Cook on LOW for 7-8 hours, or HI for 4 hours.



With a meat thermometer, make sure the internal pork temperature is 155 degrees.  Let rest for 10 minutes and slice in the opposite diagonal direction.  Serve immediately with sauerkrat:



The acid from the sauerkrat, combined with the sweetness of the apple and herby sage combine to create an autumn palate of deliciousness.

Serves 6-8.

Life is sweet,
SPC