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Curried Apple-Stuffed Pork Loin and Indian Pulao

Description

This savory pork loin gets its distinct flavor from a unique combination of fruit, vegetables and Indian spices. A wonderful cold-weather entrée that will warm your soul. Serves 6-8.

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Ingredients

At a glance
Cuisine
Course/Dish

Pork Loin
3 lb pork loin, booked open
1 T ghee* or vegetable oil
1 yellow onion, diced
1 t garlic, minced
1 t ginger, minced
1 green apple, peeled, cored and diced 1/2”
1 t Shiba’s yellow curry powder
2 t Shiba’s curry paste
2 c challah bread cubes, crust removed
1/2 c apple cider
salt and pepper
1/4 c fresh cilantro, chopped
1/4 c Shiba’s tamarind chutney glaze
1 T Shiba’s curry powder for seasoning

Indian Pulao (Spiced Rice)
2 c basmati rice, rinsed and soaked
2 T ghee* or vegetable oil
1 c onion, julienned
2 cinnamon sticks, 2” long
8 whole cloves
2 lg bay leaves
1 t salt
1 t turmeric
8 whole peppercorns
3 1/2 c cold water
1 c frozen peas

*Ghee is Indian clarified butter and can be found with the butter in the chilled section of your Market.

Methods/Steps

Pork Loin
Preheat oven to 350 degrees. “Book” open loin by slicing open from the side (details on our website), being careful not to cut all the way through, gradually working the loin into one large flat piece that can then be stuffed like a jellyroll. Sauté onions in oil or ghee 3-4 min. Add to pan garlic, ginger, apples, yellow curry powder and paste and cook 2 min more. Add bread, cider, pinch salt and pepper and toss until liquid is absorbed. Add cilantro and remove from heat. Spread mixture across pork loin evenly and roll back into its original shape. Using kitchen string, tie in 2-3 places and season well with salt, pepper and curry powder. Roast for 30 min. Glaze well with tamarind chutney and return to oven until 165 degree internal temp., approx. 20 min more.

Indian Pulao (Spiced Rice)
Rinse rice with cold water, drain until clear. Cover with 3” cold water and soak 15-30 min. In a saucepan with lid, heat ghee or oil over med heat and add onion. Sauté slowly for 20 min until color develops and darkens. Add spices and sauté 1 min. Drain rice and add to mixture. Add water and peas and bring to a boil. Cover and reduce heat to low. Simmer 25 min until water is absorbed. Remove from heat and let rest 5 min. Serve immediately.

1. How to “book” (open) a pork loin roast.pork-loin-demo-1

pork-loin-demo-22. Use a long slicing or filet knife and start by cutting horizontally 1/3 of the way up from bottom, but do not cut all the way through.

pork-loin-demo-33. Leaving edge attached, fold larger (top) piece over on work surface and continue cutting as before.



pork-loin-demo-44. The result will be one long, thin piece which can be filled and rolled up.


pork-loin-demo-55. Evenly fill with stuffing.


pork-loin-demo-66. Gently press stuffing in place.


pork-loin-demo-77. Roll up firmly, pressing out any air pockets.


pork-loin-demo-88. Once rolled tight, tie with kitchen twine and gently tuck in any loose stuffing on the ends.









Recipe Author/Pairings

“This Indian-inspired pork loin and spiced rice makes an impressive,” says recipe creator Franklin Chef Kim Cutts.

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