- 1 Pork Loin
- Ground Sage
- 4 Slices Provolone Cheese
- 2 Sweet Onions, thinly sliced
- 1 Apple, peeled, cored, and thinly sliced
- 2 C. Chicken Broth
- 1 C. White Wine
- 4 Garlic Cloves, crushed
- 1 C. Cream
- 1 tsp. Rosemary
- Salt and Pepper
Heat 1 Tbsp olive oil and 1 Tbsp. butter in a large pan over medium high heat. Add onions, mix to coat and turn heat down to low. Cook for at least 1 hour or until dark and caramelized, stirring occasionally.
Remove onions and add another 1 Tbsp. of butter to the same pan. Cook apples until soft, about 15 min.
Preheat oven to 425°. Butterfly the pork loin, you want it to be about 1/4′ thick. Rub a generous amount of salt, pepper, and sage on both sides of the roast.
Layer spinach leaves, provolone cheese, onions, and apple on top of the roast. Do no add too much as rolling it will be difficult and will spill out the sides. Reserve the remaining apple and onions.
Start on one end and roll the roast, as tight as you can without losing a bunch of filling. Either tie with cooking twine, or if you are like me and don’t have any, use toothpicks to secure.
Line a shallow baking dish with tin foil, coat with cooking spray, and place pork loin in dish. Cover and roast about 30 minutes.
Remove cover and roast another 15 minutes or so, or until the internal temp is 160°.
While the pork is roasting, start your pan sauce. Place leftover apples and onions in a pan, add chicken broth, wine, and the garlic cloves. Reduce to half. Strain into a separate bowl, keeping the sauce and tossing the apples and onions.
Add liquid to the same pan with rosemary, cream, and salt and pepper to taste. Heat until thickened (If you see that it is reducing more than you want, just add some more chicken stock).
Once the roast is done, remove from oven and transfer to a serving plate, letting it rest before cutting, at least 15 min. Add 2 Tbsp. of the drippings from the roast to the sauce, stir to combine.
Slice roast into 1/2″ inch slices, top with sauce and enjoy!