Stuffed Pork Loin
-1 pork loin, butterflied and pounded to 1/4″thick
-1/2 white onion, sliced
-2 apples, peeled and match sticked
-6 cloves garlic, sliced thinly. Not minced.
-salt and pepper, to taste
-1c chicken stock
Brine your tenderloin for at least 2 days, using a salt and water liquid. Use about 1/4-1/2c of salt and about 3-4c of water. You can store in a bowl with a lid, or a zip lock bag that is air tight. Put it in a bowl in the fridge just in case it leaks.
In a sauce pan over medium heat, add olive oil. Enough to coat the bottom of the pan lightly. Once the pan is hot, add your onions and apples. Start browning. once browned, add your garlic, salt, pepper and smoked paprika. Remove from heat.
Lay your butterflied and pounded tenderloin out on a cutting board or a silicon baking sheet. Layer your onion mixture on to the whole tenderloin, covering every inch of it. Season again with salt, pepper and paprika. Roll up your tenderloin, trying to keep everything in it. If some falls out, that is okay! Once rolled up, tie with at least 4 pieces of butcher twine to keep everything in place. Season the outside with salt, pepper and paprika.
In a pan over med-high heat, add some oil. Once the pan is hot, add your tenderloin seam side down. Brown on all sides. Add 1/2c to 1 cup chicken stock to the pan, and throw it in the oven at 350F until cooked through. It should only take about 45 minutes.
*Note- not all frying pans can be put in the oven. Make sure yours is oven safe before it goes in the oven. If not, transfer the pork loin and chicken stock to a new oven safe pan.