Diary of a Chef · Just Chefn Around

Stuffed Pork Loin with Apple Cream Sauce — Normande

1 hour · 1 portion

By Diary of a Chef · from French Classics

Ingredients

• 1 thick-cut bone-in pork chop or boneless loin portion, 6–7 oz, pocket cut
• 1 tbsp whole butter
• 2 tbsp celery, small dice
• 2 tbsp onion, small dice
• ½ tsp garlic, minced
• 1 tsp parsley, chopped
• 1 tsp sage, chopped
• 1 cup cornbread crumbs
• chicken or pork stock, as needed; clarified butter for searing
• 3 tbsp applejack brandy
• ½ cup apple juice
• ⅓ cup apple, small dice, peel on
• 1 tbsp reduced veal stock
• 2 oz heavy cream
• salt and pepper, to taste

Instructions

1. 1Make the stuffing

   Oven to 350°F. Sweat onion and celery in butter; add garlic, then parsley and sage for a minute. Fold into cornbread crumbs with just enough stock to moisten; season. Cool completely on a plate.

2. 2Stuff and sear

   Pipe the stuffing into the pocket; wipe the outside clean and season well. Sear over medium heat to caramelize; transfer to a pan or sizzle platter.

3. 3Roast

   Roast at 350°F until the stuffing reaches 165°F, about 12–15 minutes. Rest warm on a plate.

4. 4Normande sauce

   In the sear pan: deglaze with applejack; add apple juice, reduce by half. Poach the diced apple 30 seconds. Add veal stock; simmer. Add cream; reduce to nappe. Season.

5. 5Plate

   Rest the pork 3–5 minutes. Warm plate, chop on, warm sauce spooned over. Serve immediately.

More from the cookbook

French Classics