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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Apple Stuffed Pork Loin Roast
Yield: Makes 14 to 16 servings
Ingredients:
2
cloves garlic, minced
1
teaspoon coarse salt
1
teaspoon dried rosemary
1/2
teaspoon dried thyme
1/2
teaspoon black pepper
1
boneless center cut pork loin roast (4 to 5 pounds)
1
tablespoon butter
2
large tart apples, peeled, cored and thinly sliced (about 2 cups)
1
medium onion, cut into thin strips (about 1 cup)
2
tablespoons brown sugar
1
teaspoon Dijon mustard
1
cup apple cider or apple juice
Preparation:
1.
Preheat oven to 325°F. Combine garlic, salt, rosemary, thyme and pepper in small bowl. Cut lengthwise down roast almost to, but not through bottom. Open like a book. Rub half of garlic mixture onto cut sides of pork.
2.
Melt butter in large skillet over medium-high heat. Add apples and onion; cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard. Spread mixture evenly onto one cut side of roast. Close halves; tie roast with kitchen string at 2-inch intervals. Place roast on rack in shallow roasting pan. Pour apple cider over roast. Rub outside of roast with remaining garlic mixture.
3.
Roast, uncovered, basting frequently with pan drippings 2 to 2-1/2 hours or until thermometer inserted into thickest part of roast registers 155°F. Remove roast from oven; let stand 15 minutes before slicing. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Carve roast crosswise to serve.
Serving Suggestion
Serve with broccoli or Brussels sprouts, buttered noodles tossed with grated parmesan, and a tomato and cucumber salad.
Nutritional Information:
| Serving Size: 1/2-inch slice | |
| Sodium | 184 mg |
| Cholesterol | 57 mg |
| Total Fat | 10 g |
| Calories | 190 |
This recipe appears in:
Midwestern
