Servings: 4
Cooking Time: 61 Minutes
Ingredients :
4 strips of bacon, chopped
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons fresh thyme leaves
¼ cup chopped fresh parsley
2 cups cubed cornbread
½ cup chicken stock
salt and freshly ground black pepper
1 (2-pound) boneless pork loin
kitchen twine
Apple Gravy:
2 tablespoons butter
1 shallot, minced
1 Granny Smith apple, peeled, cored and finely chopped
3 sprigs fresh thyme
2 tablespoons flour
1 cup chicken stock
½ cup apple cider
salt and freshly ground black pepper, to taste
Directions :
1. Preheat the air fryer to 400°F.
2. Add the bacon to the air fryer and air-fry for 6 minutes until crispy. While the bacon is cooking, combine the apple, fresh thyme, parsley and cornbread in a bowl and toss well. Moisten the mixture with the chicken stock and season to taste with salt and freshly ground black pepper. Add the cooked bacon to the
mixture.
3. Butterfly the pork loin by holding it flat on the cutting board with one hand, while slicing into the pork loin parallel to the cutting board with the other. Slice into the longest side of the pork loin, but stop before you cut all the way through. You should then be able to open the pork loin up like a book, making it twice as wide as it was when you started. Season the inside of the pork with salt and freshly ground black pepper.
4. Spread the cornbread mixture onto the butterflied pork loin, leaving a one-inch border around the edge of the pork. Roll the pork loin up around the stuffing to enclose the stuffing, and tie the rolled pork in several places with kitchen twine or secure with toothpicks. Try to replace any stuffing that falls out of the roast as
you roll it, by stuffing it into the ends of the rolled pork. Season the outside of the pork with salt and freshly ground black pepper.
5. Preheat the air fryer to 360°F.
6. Place the stuffed pork loin into the air fryer, seam side down. Air-fry the pork loin for 15 minutes at 360°F. Turn the pork loin over and air-fry for an additional 15 minutes. Turn the pork loin a quarter turn and air-fry for an additional 15 minutes. Turn the pork loin over again to expose the fourth side, and air fry for an additional 10 minutes. The pork loin should register 155°F on an instant read thermometer when it is finished.
7. While the pork is cooking, make the apple gravy. Preheat a saucepan over medium heat on the stovetop and melt the butter. Add the shallot, apple and thyme sprigs and sauté until the apple starts to soften and brown a little. Add the flour and stir for a minute or two. Whisk in the stock and apple cider vigorously to
prevent the flour from forming lumps. Bring the mixture to a boil to thicken and season to taste with salt and pepper.
8. Transfer the pork loin to a resting plate and loosely tent with foil, letting the pork rest for at least 5 minutes before slicing and serving with the apple gravy poured over the top.