Apples stuffed with pork and spices

Print Friendly

Apples stuffed with pork and spices

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 45 Minutes

Very few flavors can be married as nicely than the apple and pork. The cookbooks are full of examples of all the possible mix that cooks and chefs have developed around those two product.

This recipe continues the tradition by combining a pork meatloaf and a baked apple that coats it and adds a really nice smooth finish. The meatloaf is flavored with shallots, chives and a touch of chilli that awakens the taste buds.

The choice of apples is critical to success with this recipe. Your favorite dealer or producer will probably be happy to guide you in selecting a variety that remains firm and tasty when cooked.

Apples stuffed with pork and spices

Ingredients:
Apples – [6]
Minced Pork – [1 lbs.]  (454 g.)
French Shallots  – [1/2 cup]  (125 ml.)
Egg  – [1]
Choped Chive – [1/4 cup]  (65 ml.)
Breadcrumbs – [3 tablespoons]  (45 ml.)
Coarsely ground black pepper  – [1/2 tablespoon]  (8 ml.)
Salt – [1 teaspoon]  (5 ml.)
Dried Chilli  – [1/2 teaspoon]  (3 ml.)
Lemon juice  – [3 tablespoons]  (45 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- Wash and brush the apples.
3- Pour the lemon juice in a small bowl.
4- Cut the cap of each apple, dip it into the juice and set aside.
5- Core the apples maintaining a good thickness around the edges and bottom.
6- Wet the inside the apples with lemon juice to prevent browning.
7- Place the 6 apples in a baking dish.
8- Finely chop the shallots and chives.
9- In a large bowl, combine pork, shallot, chives, spices and egg.
10- Mix well and adjust the consistency by adding breadcrumbs to absorb moisture.
11- Divide the mixture into the apples and cover with the caps.
12- Bake 45 minutes then check for doneness by slicing an apple. The mixture should be cooked at the heart.