Shelly's Recipe

APPLE CRANBERRY STUFFED GRILLED PORK LOIN WITH APPLE BOURBON SAUCE

Category: Pork I - Tenderloins and Roasts

8 oz unsalted butter
2 lb Granny Smith apples, peeled, cored & sliced into 16ths
2 lb Gala apples, peeled, cored & sliced into 16ths
1 cup dark brown sugar
1 tsp cayenne
1/4 cup kosher salt
3 tbsp black pepper, ground
12 oz dried cranberries
4 fl oz bourbon

5 lb boneless pork loin
Apple Bourbon Sauce, recipe follows

Melt the butter in a large saute pan over medium heat. Add the apples and cook for 2 minutes.

Next, add the sugar, cayenne, salt, pepper, and cranberries. Remove from the heat and add the Bourbon. Carefully return to the heat and cook until the apples are soft and begin to break down, but are still slightly chunky. Remove pan from the heat and spread mixture onto a sheet pan to cool.

Cut the pork loin lengthwise 3/4 of the way through. Open loin and cover with plastic wrap. Using a heavy mallet, pound pork loin until it has an even thickness--about a 1/2 inch thick. Remove plastic wrap, season with salt and pepper and evenly spread apple mixture over top. Roll the loin and tie with butchers twine. Season the outside with salt & pepper.

Grill over direct high heat to sear each side. Move to indirect heat and cook for 20 minutes or until the internal temperature reaches 150 degrees. Remove from grill and allow to rest on a cutting board for 5-10 minutes. Remove strings and cut into 1/2 inch slices. Serve with Apple Bourbon Sauce.

Apple Bourbon Sauce
1 lb shallot, diced
4 oz butter, unsalted
1 lb Granny Smith apples, peeled, cored & sliced
1 lb Gala apples, peeled, cored & sliced
1 cup Dark Brown Sugar
1 tsp Cayenne
2 1/2 tbsp Kosher salt
1 tbsp black pepper, ground
8 fl oz Bourbon
16 fl oz Apple Cider
6 fl oz Apple Brandy

Melt the butter in a large saute pan over medium heat. Add the shallots and cook for 2 minutes. Add the apples, brown sugar, cayenne, salt, black pepper & Bourbon. Cook until the apples are soft. Add remaining ingredients and cook over medium heat for 15 minutes. Remove from heat and pour mixture to blender. Blend sauce until it is smooth. Strain to remove remaining pieces. Serve immediately or allow to cool. Makes 2 quarts