Pork Loin Stuffed With Apples

Dried apples, sweet onions, and walnuts flavor this delectable pork dish, cooked in a spicy red wine sauce that complements the tender pork and stuffing.

SERVES 6 TO 8

INGREDIENTS:

STUFFING:

• 2 tablespoons unsalted butter
• 1 cup finely chopped sweet onion, such as Vidalia
• 1 teaspoon dried thyme
• 1 cup finely chopped dried apples
• ½ cup finely chopped walnuts

PORK LOIN:

• One 4-pound pork loin roast, butterflied (see note on page 215)
• 1 teaspoon salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 2 cups full-bodied red wine, such as Chianti, Zinfandel, or Barolo
• 1 cup beef stock (page 20) or store-bought beef broth
• 1 cinnamon stick
• 1 whole clove
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour

INSTRUCTIONS:

1. To make the stuffing: Melt the unsalted butter in a medium skillet over medium-high heat. Add the chopped onion, dried thyme, and dried apples. Sauté for 4 to 5 minutes, or until the onion is softened and the apples begin to turn golden. Remove from heat and stir in the chopped walnuts. Set aside and allow the stuffing to cool.
2. To make the pork loin: If the meat appears uneven, place a piece of plastic wrap over it and pound it to an even thickness of about ½ inch. Sprinkle the pork loin with salt and pepper. Spread the apple and walnut stuffing evenly over the pork loin. Starting from a long side, roll up the pork into a compact roll and tie it with butcher’s twine at 1-inch intervals or use silicone bands to secure the meat. Pour the red wine and beef stock into the pressure cooker. Add the cinnamon stick and whole clove. Place the rolled pork loin in the liquid.
3. Lock the lid in place and cook at high pressure for 25 minutes.
4. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully transfer the cooked pork loin to a cutting board. Cover it loosely with aluminum foil and allow it to rest for 15 minutes before slicing.
5. Strain the cooking liquid and return it to the pressure cooker. Skim off any excess fat from the sauce and bring it to a boil. Continue boiling for 10 minutes to reduce and concentrate the sauce. In a small bowl, stir together the softened butter and all-purpose flour to form a paste. Whisk the paste into the sauce and return it to a boil. Reduce the heat and simmer, whisking constantly, until thickened. Taste the sauce for seasoning and add more salt and pepper if necessary.
6. Remove the butcher’s twine or silicone bands from the pork loin, slice it into ½-inch thick slices, and arrange them on a serving platter. Spoon some of the sauce over the pork and serve the remaining sauce on the side.