Apple Pepperjack Pork Loin

I'm getting down to the bitter end of my referigerator staples, which means improvising. I had the crazy idea to watch the latest episode of Maste Chef, which involved an abundant amount of apples and absolutely no deserts! Then I saw that I had one lowly apple left in my crisper drawer. Eureka.

I had no bacon but I had pancetta! 

I had one tiny brick of Pepperjack left!

Then everything else fell into place...

Main dish Ingredients:

1lb pork loin, boneless & about 1/8 inch thick (which I had in my freezer)

1/4lb pancetta, diced

1 apple, preferably a sweet variety

4oz Pepperjack cheese, shredded

Breadcrumbs

Salt & pepper to taste

Jalapeño olive oil (plain will work but this jalapeño olive oil gives it a delicious kick)

Dijon mustard

1 onion, thinly sliced

1/2 TBSP butter

1/2 cup apple juice (or white wine; however the apple juice really ties in the apple flavor from inside the pork)

Toothpicks

Directions:

1. Heat oven to 475. Skin & core the apple then finely dice.

2. Mix apple and 1/2 the grated cheese together in a bowl.

3. Generously salt and pepper pork on both sides. 

4. Slather a layer of the cheese and apple mixture on one side of the loin, pushing gently.

5. Roll the loin and secure with a toothpick (diagonally so that both ends barely pertrude).

6. Repeat until all pieces are rolled and secured.

7. Sautée pancetta until crispy and drain on paper towels.

8. Add 1 TBSP of jalapeño olive oil to the same pan over medium.

9. When pan is very hot, add loins and cook 45-60 seconds on each side. Remove from heat and immediately baste in Dijon mustard.

10. Quickly chop half the pancetta and toss with remaing cheese and equal parts bread crumbs.

11. Roll loin in breadcrumb mixture and place on greased baking sheet.

12. Bake ten minutes, turning tray halfway through (I steamed my brocolli at the same time).

13. While loin cooks add onion and butter to the pan you cooked the loin and pancetta in. Coat onion in the butter/olive oil. Cook until translucent. Add apple juice and gently scrape bits of pancetta and pork off the pan to incorporate into your pan sauce. Allow to simmer over medium low until only about half the liquid remains. Toss in the rest of the pancetta.

14. Gently remove toothpicks. Serve.

& if you're interested in a quick and easy desert like this:

Try this Lemon Soufflé Pudding recipe!