Apple Stuffed Pork Loin Roast

Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Directions

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/apple-stuffed-pork-loin-roast-recipe.html?oc=linkback

Alsatian Pizza with Bacon and Caramelized Onions

100% would make it again

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This French-inspired pizza makes a good first course, great party food, or even a satisfying main with a green salad on the side. Don’t worry if your kids ask, “Where’s the tomato sauce?” Once they try a slice of this pie, they’ll be sold on the marriage of crisp bacon, nutty Gruyère, and sweet onions. hide ›

Ingredients

For the Foolproof Pizza Dough

• 2/3 cup (5 fl oz/160 ml) warm water (105°–115°F/40°–46°C)
• 1 package (2 1/2 teaspoons) active dry yeast
• 1/2 teaspoon sugar
• 2 cups (10 oz/315 g) bread flour, plus more for dusting
• 2 tablespoons extra-virgin olive oil, plus more for oiling
• Kosher salt and freshly ground pepper

• 3 tablespoons unsalted butter
• 2 yellow onions, thinly sliced
• 1 tablespoon firmly packed light brown sugar
• 8 slices thick-cut applewood–smoked bacon, cut into strips
• Cornmeal for dusting
• 1/4 lb (125 g) Gruyère cheese, thinly sliced
• 2 tablespoons chopped fresh thyme

Preparation

1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 1–1 1/2 hours.
2. While the dough is rising, in a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
3. At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 10—12 inches (25—30 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
6. Slide 1 round onto a baker’s peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 4—6 minutes.
8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.

The Game Plan

• Make pizza dough; let rise for 1—1 1/2 hours; meanwhile, cook onions and bacon
• Set up grill for direct grilling over medium-high heat
• Roll out dough
• Grill undersides of pizzas; flip and add toppings
• Grilling time: 6—8 minutes