Mesquite Roast Loin of Pork with Apple and Cornbread Stuffing
Fresh apple, apple cider, and apple brandy combine forces to make this grilled pork tenderloin something special. Apple slices and cider are used in the cornbread dressing that stuffs the tenderloin; apple cider and apple brandy go into the sauce, which is based on veal demi glace. Cooking the tenderloin over a charcoal fire adds an extra dimension, although it may be roasted in the oven if you don’t have the facilities to grill out.
- Mesquite Chips - 3 to 4
- Pork Loin - one, 2-1/2 to 3 pound, boneless closely-trimmed
- Tart Apples - 1, peeled, cored, and finely diced
- Pork - 6 ounces, ground
- Cornbread - 3 cups, crumbled
- Apple Cider - 1 cup
- Parsley - 2 tablespoons, chopped
- Pinch of rosemary
- Pinch of thyme
- Salt and freshly ground white pepper and black pepper to taste
- Unsalted Butter - 1 tablespoon
- Shallots - 2 tablespoons, minced
- Apple Cider - 1 cup
- Veal Demi-Glace - 2 cups
- Apple Brandy - 1 tablespoon
- Salt and freshly ground white pepper to taste
Start a fire in a charcoal grill with a lid. Soak the mesquite chips in water to cover.
Insert a knife through the length of the loin, making a 2-inch slit. Set the loin aside. Combine the remaining ingredients in a mixing bowl to make the stuffing. Be sure there are no large lumps of ground pork or cornbread. If the stuffing seems too dry, add more cider. Put the stuffing in a pastry bag fitted with a very large plain tip. Pipe the stuffing into both ends of the cavity cut in the loin. Season the outside of the meat with salt and freshly ground black pepper.
When the grill is hot, spread the coals and place the soaked chips around the top of the coals. Place the loin on a grill and adjust the height for slow cooking. Cover and roast, turning frequently, until the internal temperature reaches 150 F, about 1-1/2 hours. Or, bake in a covered roasting pan in a 325 F oven for about 1-1/2 hours. Allow the loin to rest for 20 minutes before carving.
To make the sauce: Melt the butter in a saucepan and saute the shallots until soft. Deglaze with the apple cider and cook until the liquid is reduced by one-half. Add the demi-glace and simmer 5 minutes, skimming any foam that rises to the surface. Away from the stove, add the apple brandy to the sauce. Bring back to a boil. Remove from heat, adjust seasoning, and strain.
To serve: Slice the pork and place slices on individual warmed serving plates. Spoon sauce around the slices.