Slow Roasted Pork Loin Apple Stuffed — Here is a simple, delicious recipe that you can quickly prepare and forget about as it cooks.
Take a pound and a half of pork loin — tip: buy a pork loin on sale, cut it in thirds and freeze them — butterfly it and heavily salt and pepper the inside. Peel and dice one apple — we recommend Granny Smith — and do the same to an onion. Spread the apple and onion pieces on the loin. Roll it up and tie it.
Spread the outside with a nice rub, such as Memphis Dust Rub.
Put it on a rack and roast it in an oven at 220 degrees for six or seven hours. Internal temperature should be 160 F.
For a side chop some root veggies — we used onion, potatoes and carrots drenched in olive oil and seasoned with salt, pepper and garlic — and put it beneath the loin to catch any drippings as it cooks. Do the same for any left over stuffing.