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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 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
1 1/2 tsp salt, divided
1 tsp minced garlic
1 tsp onion powder, divided
1 tsp pepper
Cider Sauce
2 tbsp brown sugar
2 tbsp corn starch
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 a shallow baking pan with nonstick cooking spray.
In a saucepan, combine first 6 ingredients and cook over medium-high heat for 5 minutes or until apples begin to soften. Stir in pecans and stuffing mix; set aside.
Lay the pork on a cutting board, fat side down. Using a sharp, slice pork lengthwise down the center, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Slice each half lengthwise down center, cutting to, but noth through, other side; open flat. Place plastic wrap over pork and poutn to about 1/2 inch thickness using a meat mallet or rolling pin.
Remove plastic wrap and sprinkle meat with a mixter of 1 tsp salt, garlic, 1/2 tsp onion powder and 1/2 tsp pepper. Spoon apple-stuffing mixture lengthwise down the center of the pork loin. Fold one side of the pork loin over stuffing and roll up to encase the stuffing. Tie with twine several inches apart.
Place the loin, fat side up and seam side down, in a prepared pan. Sprinkle the outside with the remaining 1/2 tsp salt, 1/2 tsp onion powder and 1/2 tsp pepper. Bake for 1 hour and 15 minutes or until meat thermometer inserted in meaty portion of the roast registers 155 degrees. Remove the roast from the oven, and allow to stand for 15 minutes. Remove twide and slice. Serve with sauce. Serves 12
Cider Sauce: In a saucepan, combine first 3 ingredients and add next 3 ingredients, stirring with a whisk to combine. Cook over medium-high heat, stirring constantly, until mixture is hot. Add jelly and bring mixture to a boil. Cook for 1 minutes, stirring constantly until mixture thickens.
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APPLE STUFFED PORK LOIN WITH DICER 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 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
1 1/2 tsp salt, divided
1 tsp minced garlic
1 tsp onion powder, divided
1 tsp pepper
Cider Sauce
2 tbsp brown sugar
2 tbsp corn starch
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 a shallow baking pan with nonstick cooking spray.
In a saucepan, combine first 6 ingredients and cook over medium-high heat for 5 minutes or until apples begin to soften. Stir in pecans and stuffing mix; set aside.
Lay the pork on a cutting board, fat side down. Using a sharp, slice pork lengthwise down the center, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Slice each half lengthwise down center, cutting to, but noth through, other side; open flat. Place plastic wrap over pork and poutn to about 1/2 inch thickness using a meat mallet or rolling pin.
Remove plastic wrap and sprinkle meat with a mixter of 1 tsp salt, garlic, 1/2 tsp onion powder and 1/2 tsp pepper. Spoon apple-stuffing mixture lengthwise down the center of the pork loin. Fold one side of the pork loin over stuffing and roll up to encase the stuffing. Tie with twine several inches apart.
Place the loin, fat side up and seam side down, in a prepared pan. Sprinkle the outside with the remaining 1/2 tsp salt, 1/2 tsp onion powder and 1/2 tsp pepper. Bake for 1 hour and 15 minutes or until meat thermometer inserted in meaty portion of the roast registers 155 degrees. Remove the roast from the oven, and allow to stand for 15 minutes. Remove twide and slice. Serve with sauce. Serves 12
Cider Sauce: In a saucepan, combine first 3 ingredients and add next 3 ingredients, stirring with a whisk to combine. Cook over medium-high heat, stirring constantly, until mixture is hot. Add jelly and bring mixture to a boil. Cook for 1 minutes, 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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