Eosinophilic Esophagitis Friendly Herb-Stuffed Hasselback Pork Loin
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Learn more →Ingredients
6 servings
For the pork
- 2 ½ lb center-cut pork loin roast
- 2 tbsp olive oil, divided
- 1 tsp fine sea salt
- 3 cloves garlic, thinly sliced
- 1 medium apple (such as fuji or honeycrisp), cored and cut into thin wedges
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 tbsp fresh sage leaves
For the pan sauce
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp fine sea salt, or to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the pork loin fat-side up on a cutting board. Using a sharp knife, make crosswise cuts every 3/4 inch along the length of the roast, cutting about three-quarters of the way through — deep enough to open like a fan but not all the way through the bottom.
- 2
Rub the entire surface of the pork, including inside each cut, with 1 tablespoon of the olive oil and the salt. Into each cut, tuck 1–2 apple wedges, a garlic slice, a small sprig of thyme, and a small piece of rosemary or a sage leaf, distributing the fillings evenly across all the cuts.
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