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Oak Glen

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Last weekend, we visited Oak Glen, California. Just a 40 minute drive from home, is this cute town in the foothills where APPLE farmers abound. There are several little "villages" set up with apples of all kinds (16 varieties), shops, bakeries, "pick your own" apples, or buy them clean and shiny in bags of various sizes. You will also find lots of cider, pies, fall leaves and beautiful scenery. Who knew there were so many kinds of apples? It was a fun afternoon!

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After some apple tasting, we chose a bag of honeycrisp apples and some delicious cider at Los Rios Farm.

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They have a BBQ set up with delicious scents of BBQ tri-tip, chicken-apple sausage and pulled pork. It was time for lunch!

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Besides the apples, there were lots of food items, gourds and pumpkins!

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Now, what to do with all those apples? How about an apple-stuffed pork roast?

Apple-Stuffed Pork Roast
one boneless pork loin (2 1/2- 3 1/2 pounds)
2 T. olive oil
1/2 onion, chopped
2 apples, peeled, cored and chopped
8-10 sage leaves, chopped
3 slices crisp bacon, cooked and crumbled
1 egg, beaten
2 T. melted butter
four slices raisin bread, cubed (dried or toasted in oven before cubing)
1/2 c. chicken broth
salt and pepper to taste
6 slices of raw bacon

Heat oil, and sautee apples, onions sage and crumbled bacon until apples and onions are soft.

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Remove from heat. Add bread cubes, egg, butter, broth, salt and pepper. Combine and let cool completely.

Butterfly a 2 1/2-3 1/2 pork loin roast. This link is very helpful, if you have never butterflied a roast.

Lay butterflied roast on flat work surface. Cut three lengths of kitchen string about 18" long under the roast. Spread a rounded mound of stuffing across the width of the roast, and roll meat, jelly roll style, tying strings tight to hold stuffing in place. Use toothpicks to secure ends of meat. Move roast to a roasting pan with a wire rack, seam side down and fat side up. Wrap roast with 6 slices of raw bacon.

If you have extra stuffing, bake it for 45 minutes in a small baking dish along with the roast.

Heat oven to 375. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with fresh sage.

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Tomorrow: Apple Pie!

Comments (1)

That looks delish - and I've had dinner! I think I visited this area one October/November. It was great fun and so different from both the desert and LA. I think I'm going to give this recipe a try. I'll need to cut it down for 1 person. Hmmmm... maybe I'll stuff a thick pork chop instead.

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