Brined Pork Loin Roast with Stuffing

Ingredients 0/16

Step 1

Combin water, salt, and brown sugar in a saucepan, stirring until the salt and sugar dissolve. Toss in the bay leaves, rosemary, black pepper, and thyme, then bring everything to a boil. Turn the heat down and let it simmer gently for about 5 minutes. Once that's done, set the brine aside to cool completely.

Step 2

Place the pork roast in a large bowl and pour the cooled brine over it. Cover the bowl and pop it in the fridge for anywhere between 12 and 24 hours to soak up all those flavors.

Step 3

When you’re ready, heat some olive oil in a skillet over medium heat. Add the apple and shallots, cooking and stirring until the shallots soften, which should take around 5 minutes. Take the pan off the heat and let the mixture cool a bit before stirring in the spinach, walnuts, egg, and goat cheese. Give the stuffing a taste and season with salt and pepper to your liking.

Step 4

Preheat your oven to 400°F (200°C). Take the pork out of the brine and discard the liquid. Carefully slice the roast lengthwise down the middle, stopping about an inch and a half from the bottom, so you can open it like a book. Spread the apple stuffing evenly over one side, then fold the other half back over. Tie the roast securely with kitchen twine in several spots to keep everything together.

Step 5

Place the roast on a rack inside a roasting pan and pop it in the oven. Roast until the stuffing reaches an internal temperature of 145 to 150°F (63 to 65°C), which should take roughly an hour and fifteen minutes. Let it rest for a bit before slicing and serving.