According to Jeremy Kidde, co-owner of Warwick, New York’s Black Dirt Distillery and Warwick Valley Winery, it’s an accepted fact in the cider community that nothing goes better with a refreshing cider than a pork dish. “When you are able to pair well-crafted versions of both, there are few pairings that complement one another as well,” Kidde says.
Kidde’s recipe for Apple & Gorgonzola-Stuffed Pork Loin uses Doc’s Draft Hard Apple Cider, gorgonzola cheese and a wonderful cut of boneless pork loin to create a truly special dish. After you make this once, you’ll find yourself pairing cider with pork loin again and again. After all, like Kidde says, it’s hard to find a better pair.
Apple & Gorgonzola-Stuffed Pork Loin
1 1/2 pounds boneless pork loin
1 teaspoon salt & pepper
1 or 2 sprigs of fresh rosemary
2 Pine Island yellow onions, finely chopped and caramelized in a skillet with olive oil
2 Jonagold or Granny Smith apples, sliced and roasted with Black Dirt Apple Jack – use enough to cover apples
Pound & make slits in loin, deep enough for filling. Rub pork loin with salt and pepper. Place loin in roasting pan and spoon stuffing into pockets in loin and tie with butcher’s twine. Place rest of stuffing around loin with rosemary sprigs. Preheat oven and bake at 350 degrees for about 1 hour or until pork is thoroughly cooked; it’s done when the pork’s internal temperature reaches 145 degrees. Let stand 15 minutes covered with foil before slicing.
Optional: After slicing, garnish with sautéed apples and serve with apple cider reduction.
Pair with Doc’s Draft Hard Apple Cider and enjoy!