Apple Stuffed Pork Loin Roast
Browse the recipe Apple Stuffed Pork Loin Roast
Apple Stuffed Pork Loin Roast
YIELD Makes 14 to 16 servings
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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:
- 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.
- 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.
- 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.
This recipe appears in:
Midwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/2-inch slice |
| Sodium | 184 mg |
| Cholesterol | 57 mg |
| Total Fat | 10 g |
| Calories | 190 |