Braised Apple Stuffed Pork Loin


  • 3 lbs Pork Loin
  • 1 Granny Smith Apple
  • ¼ c Olive Oil
  • 2 T Dried Rosemary
  • 1 T Dried Sage
  • 1 T Sea Salt
  • 1 c Chicken Stock
  • 2 Large Parsnips sliced
  • 2 Large Carrots sliced
  • 1 Large Onion sliced
  • 2 c Brussels Sprouts


  • With a sharp knife, cut thumb-length incisions into the top and sides of your pork loin. Slice the apple and shove the slices into the cavities…try to fit as many as possible.
  • Rub the olive oil all over the pork, then rub the seasonings all over. Let the pork loin sit at room temperature for 30 minutes.
  • In a dutch oven, heat some more oil over medium high heat. CAREFULLY, sear the pork loin on each side. Then set it down, fat side up, in the pot and add the veggies and stock right on top. Reduce the heat to medium-low and cover.
  • Braise for 2 ½ to 3 hours, basting with the juices occasionally.


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