Snuggle Up & Get Cozy With Our 8 BEST Winter Recipes!

pork loin

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is often cheaper.

Leave the red onions in the mesh netting and cook in a pot of water over medium heat for about 1 hour, until they're soft.

Let the red onions cool for 15 minutes and then remove the skins. Place a sieve inside of a bowl, place the cooked red onions in a ricer one at a time, and rice the red onions over the sieve. Save the red onion juice for later.

Make a vertical incision in the side of the pork loin so that it can be stuffed, making sure not to cut all the way through. Season the meat with salt and pepper and place it in a casserole dish with the pocket facing up.

Spread the pork loin pocket open as much as possible. Grate the apples directly into the pork pocket and combine with the cooked red onion flesh. Season with salt and pepper and then pour the white wine over the mixture in the pork pocket.

Add the egg yolks and mustard to the red onion juice in the bowl and mix to combine. Brush the red onion mustard marinade over the stuffed pork loin.

Season the leftover red onion mustard marinade with paprika and salt and coat the halved fingerling potatoes in the marinade. Spread the coated potatoes around the stuffed pork loin in the casserole dish.

Transfer the casserole dish to a preheated oven and cook at 325°F for 1½ hours.

Cooking Techniques

Equipment Needed

Spice Level: