Ingredients
Salt & Pepper
Salt & Pepper
2 cups Chicken Broth
1 tsp. Allspice
½ cup Walnuts, toasted
½ cup Minced Onion
1 cup Diced Apple
5 slices Bacon
1 lb. Boneless Pork Loin
1 loaf Multigrain Bread
Salt, to taste
1 tablsepoon red wine vinegar
1/2 cup olive oil
2 cloves garlic
½ cup walnuts, toasted
1/4 cup fresh parsley
1/4 cup fresh thyme
3/4 cup fresh sage
Step by step
Preheat your oven to 400 degrees. Cut the multigrain bread into small cubes and place on a cookie sheet.
Bake bread for 18 minutes, tossing every 6 minutes, until every cube is crispy and toasted; remove from the oven and let cool.
As the bread toasts, combine the sage, parsley, thyme, garlic, salt, and walnuts in a food processor. Blend together until chopped fine; then, slowly pour the olive oil and red wine vinegar into the spout of the processor until everything comes together as a pesto.
Next, cube the pork loin and cut the bacon into lardons. Attach the food grinder attachment to your KitchenAid® stand mixer and work the pork loin and bacon through the coarsest grind.
Combine the ground pork and homemade pesto in a mixing bowl. Transfer the seasoned pork to a sauté pan and cook completely.
While the pork is cooking, roughly chop the walnuts, mince the onions, and chop the apple.
Now, combine the cooked pork and apple, onions, and walnuts in a large mixing bowl. Add 3 cups of the homemade breadcrumbs, chicken broth, and allspice to the mixing bowl. Stir together and let sit until all the broth has been absorbed into the breadcrumbs.
After about 5 minutes, transfer the stuffing to a loaf pan and bake in a 375-degree oven for 30 minutes, or until it is crispy and golden brown on top.