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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 Granny Smith apple, unpeeled and chopped
1/4 cup raisins
2 tbsp packed brown sugar
1/4 tsp ground ginger
1 tsp dry mustard
1 1/2 cups apple cider
1/3 cup coarsely chopped pecans
1 1/4 cups herb-seasoned stuffing mix
1 (3 lb) boneless pork loin roast
Cavender’s Greek Seasoning
1 1/2 tsp salt, divided
1 tsp minced garlic
1 tsp onion powder, divided
1 tsp pepper, divided
Cider Sauce
2 tbsp packed brown sugar
2 tbsp cornstarch
1/4 tsp dry mustard
1 cup chicken stock
1 cup apple cider
3 tbsp apple cider vinegar
1/4 cup apple jelly
Preheat oven to 375. Lightly spray shallow baking pan with cooking spray.
In a saucepan, combine apple and next 5 ingredients. Cook over medium-high heat for 5 minutes or until apples begin to soften. Stir in pecans and stuffing mix. Set mixture aside.
Lay pork loin on a cutting board, fat side down. With a sharp knife, slice lengthwise down center but not all the way through to the other side. Open cut portion laying pork flat. Slice each half lengthwise down center but not all the way through to the other side and open flat. Place plastic wrap over pork and pount to 1/2 inch thickness using a meat mallet or rolling pin.
Remove wrap and sprinkle cut side of loin with some Cavender’s Greek seasoning, minced garlic, salt, pepper and onion powder. Spoon the stuffing mixture down the center of the loin and roll up to encase the stuffing. Tie the roast several times down the roast to secure.
Place the roast, fat side up and the seam side down, in the roasting pan. Sprinkle the roast with Cavender’s Greek seasoning, minced garlic, salt, pepper and onion powder. Bake for 1 hour and 15 minutes. Remove from oven and allow to rest about 10 minutes before slicing. Remove twine, slice and serve with sauce.
Cider Sauce: In a saucepan, combine first 3 ingredients. Add remaining ingredients except jelly. Stir to whisk and continue cooking until mixture is hot. Add apple jelly, bring mixture to a boil, cook for 1 minute, stirring constantly, until mixture thickens.
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APPLE-STUFFED PORK LOIN WITH CIDER SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 Granny Smith apple, unpeeled and chopped
1/4 cup raisins
2 tbsp packed brown sugar
1/4 tsp ground ginger
1 tsp dry mustard
1 1/2 cups apple cider
1/3 cup coarsely chopped pecans
1 1/4 cups herb-seasoned stuffing mix
1 (3 lb) boneless pork loin roast
Cavender’s Greek Seasoning
1 1/2 tsp salt, divided
1 tsp minced garlic
1 tsp onion powder, divided
1 tsp pepper, divided
Cider Sauce
2 tbsp packed brown sugar
2 tbsp cornstarch
1/4 tsp dry mustard
1 cup chicken stock
1 cup apple cider
3 tbsp apple cider vinegar
1/4 cup apple jelly
Preheat oven to 375. Lightly spray shallow baking pan with cooking spray.
In a saucepan, combine apple and next 5 ingredients. Cook over medium-high heat for 5 minutes or until apples begin to soften. Stir in pecans and stuffing mix. Set mixture aside.
Lay pork loin on a cutting board, fat side down. With a sharp knife, slice lengthwise down center but not all the way through to the other side. Open cut portion laying pork flat. Slice each half lengthwise down center but not all the way through to the other side and open flat. Place plastic wrap over pork and pount to 1/2 inch thickness using a meat mallet or rolling pin.
Remove wrap and sprinkle cut side of loin with some Cavender’s Greek seasoning, minced garlic, salt, pepper and onion powder. Spoon the stuffing mixture down the center of the loin and roll up to encase the stuffing. Tie the roast several times down the roast to secure.
Place the roast, fat side up and the seam side down, in the roasting pan. Sprinkle the roast with Cavender’s Greek seasoning, minced garlic, salt, pepper and onion powder. Bake for 1 hour and 15 minutes. Remove from oven and allow to rest about 10 minutes before slicing. Remove twine, slice and serve with sauce.
Cider Sauce: In a saucepan, combine first 3 ingredients. Add remaining ingredients except jelly. Stir to whisk and continue cooking until mixture is hot. Add apple jelly, bring mixture to a boil, cook for 1 minute, stirring constantly, until mixture thickens.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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