Pork Loin Stuffed with Peppers, Apple, and Mozzarella

I had to make a quick lunch while I was getting ready for work.  It turned out pretty good but I wish I could have sat down and had a proper lunch rather than having to box it up for work.  Oh well, at least my son and a co-worker got to taste the final product.




Pork Loin Stuffed with Peppers, Apple, and Mozzarella

Ingredients

• Pork Loin (I only made 1 since I was in a hurry)
• Shallot
• Red Pepper
• Yellow Pepper
• Green Apple (firm and crisp)
• Garlic
• Thyme
• Mozzarella cheese
• White Balsamic
• Olive Oil ( I used an infused oil with Basil and green peppers)

Preparation

• Dice/mince the peppers, apple, garlic, thyme and shallots
• Mix the diced items with 1/4 cup of olive oil and 1/4 - 1/2 cup of white balsamic vinegar
• Make a butterfly cut on the pork loin lengthwise, only leaving a tiny (1/8") of meat holding the two halves together
• Pour the mixture onto the pork loin and let it marinate at least an hour
• Take the meat and brown the outsides in a skillet that is oven safe with olive oil (Save this skillet with all the drippings)
• Place two to three slices of mozzarella cheese inside the butterflied pork and two scoops of the marinade.
• Tie the butterflied pork loin together so that the diced ingredients and cheese are bound between the two halves of the pork loin
• Place the pork back into the skillet and place into the oven at 375 degrees F
• Cook until done approximately 15 minutes
• Remove fom the oven and let the meat rest
• Remove the ties from the meat and plate