Pork Loin With Apple-Cornbread Stuffing a la Cajun Chef Ryan

Pork Loin With Apple-Cornbread Stuffing a la Cajun Chef Ryan

Well Food Buzz friends and blog followers, Cajun Chef Ryan has shared another winner! This turned out so fantastic my tongue done reach around my head and slapped my brains out!!! Sorry, I've been down south for the last week. Thanks Chef for adding a new family favorite to my repertoire.
I am posting the Chef's recipe as is but put my modifications in parenthesis. I took the stuffing recipe to the southern end by using bourbon, the trinity and pecans.


Have a Happy and Blessed Thanksgiving!

Recipe: Roast Pork Loin With Apple Cornbread Stuffing
Ingredients:
1 Boneless pork loin trimmed (3 pound average)
2 Granny Smith Apples, cored and small diced
½ lb.Ground bulk pork sausage
(I added 1 small onion, diced; 1-stalk celery, diced; and 1/2 large red bell pepper; the trinity)
(I added 1/2 cup pecans, chopped)
3 Cups Cornbread, crumbled (I added 1-1/2 Cups French bread, cubed)
1 Cup Apple cider
½ Cup Apple brandy or Calvados (Bourbon)
2 T. Fresh parsley, chopped fine
1 T. Fresh rosemary, chopped (1 t. ground sage)
½T. Fresh thyme, chopped
Salt and white pepper
(you may want to add a little more cider to compensate for the extra bread)

Directions:
1. Pre-heat the oven to 325° F.
2. To stuff the pork loin take a long bladed knife and cut through the center of the loin making a 2 to 3-inch slit the entire length.
3. To make the stuffing combine the remaining ingredients in a large bowl and mix well ensuring there are no large lumps of apple, ground pork or cornbread. This mixture will be somewhat moist. If too dry, add more cider or apple brandy.
4. Put the stuffing into a pastry bag or use a large gallon zip type bag. If using the zip type bag, use scissors to cut a small 1” from one corner of the bag.
5. With the bag of stuffing force the mixture into the loin from both ends until it is filled well. If you have extra stuffing it can be placed around the outside of the loin just prior to roasting (see step 7).
6. Season the outside of the loin by sprinkling it with the coarse salt and fresh cracked black pepper.
7. Place the loin in a large roasting pan with the remaining stuffing and cover, then into the pre-heated oven for 1 ½ hours or until an internal temperature of 160° F is reached.
8. Remove from oven and allow to rest for 20 minutes before carving.
9.Serve with the Brandy Demi-Glace Sauce


Recipe: Brandy Demi-Glace Sauce
Ingredients:
1 Ounce Butter, unsalted
2 Ounces Apple brandy or Calvados (Bourbon)
¼ Cup Shallots, minced
2 Cups Apple Cider
2 Cups Veal Demi-glace or beef stock
½ Cup Heavy Cream

Directions:
1. Melt butter in a large sauce pan and then add the shallots and sauté until translucent.
2. Remove the pan from the heat and add the apple brandy to deglaze the pan, it may flame.
3. Then add the apple cider and bring to a rolling simmer to reduce the liquid volume by half. If using beef stock add it now as this intensifies the flavors and allow to reduce by half.
4. If using veal demi-glace add it now and simmer another 5 minutes, skim any scum that might form on the top.
5. Allow to come to a boil, then reduce heat and whisk in the heavy cream.
6. Strain the sauce through a fine strainer and reserve for serving with the pork.