apple stuffed pork loin roast

Butter

2 firm baking apples like granny smith cut coarse for pie

Flour -plus more (see below) for pie

1/4 cup or more light brown sugar for pie

Bourbon to mix tor pie mix plus salt

2+ lb pork loin roast

Herbs de Provence

Salt & Pepper

1 Tbsp Butter plus 1 Tbsp Oil

1 Tbsp chopped shallot or scallion

1 Tbsp flour

1cup au Jus of Beef*

2 Tbsp Cream (optional)

Skillet

Charcoal Grill

Fork

Prepare charcoal grill with hardwood (pear or similar) for indirect cooking and stabilize at 300 degrees.

Core, peel and toss apples in flour to coat

Add in sugar and bourbon

While cold, stab the loin longways though the long axis taking care to keep it in one piece, and stuff it with the apple mixture

Now at room temperature, coat loin with Herbs de Provence, Salt and Pepper.

Brown in butter and oil and remove to grill

Grill indirect for 1 - 2 hours

Saute 1 Tbsp chopped shallot or scallion in remaining butter and oil. Add more butter if necessary before adding the last of the flour.

Heat and add au jus and cream to make a Roux gravy

Season

Let loin stand 15 minutes, slice and serve with gravy.

*where the best sliced roast beef is sold in Buffalo they sometimes give a rich stock for free. I get mine it from Dash's. My veal and beef, too. But never fish...