Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Fresh Apple Stuffed Pork Loin

For the stuffing:

2 Tbl. olive oil

1 1/2 cups chopped Golden Delicious or other baking apple

1 cup chopped yellow onion

1 garlic clove, finely chopped

1/2 cup finely chopped dried apples or 1/2 cup finely chopped dried apricots

1/4 cup currants or raisins

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/2 cup apple cider

1 boneless pork loin, 2 1/2 lb.

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1 cup apple cider, plus more as needed

2 tsp. cornstarch


To make the stuffing, in a large pan over medium-low heat, heat the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute do not burn the garlic. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and bring to a  boil, stirring occasionally, until the cider is absorbed by the stuffing, around 5 minutes. Let cool slightly.

Preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals. Season the outside of the lion with the thyme, salt and pepper. Place the loin in a baking pan and add a 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the other 1/2 cup cider to the pan. Continue to roast, basting with the pan juices, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until a thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into measuring cup and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Make sure the sauce is seasoned.