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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 12 servings
INGREDIENTS:
1 Granny Smith apple, unpeeled and chopped
1/4 cup raisins
2 tablespoons Domino® Light Brown Sugar
1/4 teaspoon ground ginger
1 teaspoon dry mustard
1 1/2 cups apple cider
1/3 cup coarsely chopped pecans
1 1/4 cups herb-seasoned stuffing mix
1 (3-pound) boneless pork loin roast
1 1/2 teaspoons salt, divided
1 teaspoon minced garlic
1 teaspoon onion powder, divided
1 teaspoon ground black pepper, divided
Cider Sauce (recipe follows)
STEPS:
Preheat oven to 375°.
Lightly spray a shallow baking pan with nonstick cooking spray.
In a small saucepan, combine chopped apple, raisins, brown sugar, ginger, mustard, and apple cider.
Cook over medium-high heat for 5 minutes or until the apples begin to soften.
Stir in the pecans and stuffing mix.
Set mixture aside.
Lay the pork loin on a cutting board, fat side down.
Use a sharp knife, 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 not through, other side; open flat.
Place plastic wrap over pork; pound to 1⁄2-inch thickness using a meat mallet or rolling pin.
Remove plastic wrap, and sprinkle cut side of the pork loin with 1teaspoon salt, garlic, ½ teaspoon onion powder, and ½ teaspoon pepper.
Spoon the 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 the stuffed pork loin with kitchen twine several inches apart, or secure the rolled loin with silicone wraps.
Place the stuffed pork loin, fat side up and the seam side down, in prepared pan.
Sprinkle the outside of pork with remaining ½ teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon pepper.
Bake for 1 hour and 15 minutes or until a meat thermometer inserted in the meaty portion of the roast registers 155°.
Remove the roast from the oven, and allow it to stand for 15 minutes.
While it stands, the internal temperature should rise to the accepted 160°. (Remove twine or ties before serving.)
Slice and serve with Cider Sauce.
Cider Sauce
Makes 2 cups
INGREDIENTS:
2 tablespoons Domino® Light Brown Sugar
2 tablespoons cornstarch
1/4 teaspoon dry mustard
1 cup Kitchen Basics® Chicken Cooking Stock
1 cup apple cider
3 tablespoons apple cider vinegar
1/4 cup apple jelly
STEPS:
In a small saucepan, combine sugar, cornstarch, and mustard.
Add stock, cider, and apple cider vinegar, stirring with a whisk to combine.
Cook over medium-high heat, stirring constantly, until mixture is hot.
Add apple jelly.
Bring mixture to a boil, and cook for 1 minute, stirring constantly, until mixture thickens.
Enjoy!
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Apple-Stuffed Pork Loin with Cider Sauce
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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 12 servings
INGREDIENTS:
1 Granny Smith apple, unpeeled and chopped
1/4 cup raisins
2 tablespoons Domino® Light Brown Sugar
1/4 teaspoon ground ginger
1 teaspoon dry mustard
1 1/2 cups apple cider
1/3 cup coarsely chopped pecans
1 1/4 cups herb-seasoned stuffing mix
1 (3-pound) boneless pork loin roast
1 1/2 teaspoons salt, divided
1 teaspoon minced garlic
1 teaspoon onion powder, divided
1 teaspoon ground black pepper, divided
Cider Sauce (recipe follows)
STEPS:
Preheat oven to 375°.
Lightly spray a shallow baking pan with nonstick cooking spray.
In a small saucepan, combine chopped apple, raisins, brown sugar, ginger, mustard, and apple cider.
Cook over medium-high heat for 5 minutes or until the apples begin to soften.
Stir in the pecans and stuffing mix.
Set mixture aside.
Lay the pork loin on a cutting board, fat side down.
Use a sharp knife, 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 not through, other side; open flat.
Place plastic wrap over pork; pound to 1⁄2-inch thickness using a meat mallet or rolling pin.
Remove plastic wrap, and sprinkle cut side of the pork loin with 1teaspoon salt, garlic, ½ teaspoon onion powder, and ½ teaspoon pepper.
Spoon the 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 the stuffed pork loin with kitchen twine several inches apart, or secure the rolled loin with silicone wraps.
Place the stuffed pork loin, fat side up and the seam side down, in prepared pan.
Sprinkle the outside of pork with remaining ½ teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon pepper.
Bake for 1 hour and 15 minutes or until a meat thermometer inserted in the meaty portion of the roast registers 155°.
Remove the roast from the oven, and allow it to stand for 15 minutes.
While it stands, the internal temperature should rise to the accepted 160°. (Remove twine or ties before serving.)
Slice and serve with Cider Sauce.
Cider Sauce
Makes 2 cups
INGREDIENTS:
2 tablespoons Domino® Light Brown Sugar
2 tablespoons cornstarch
1/4 teaspoon dry mustard
1 cup Kitchen Basics® Chicken Cooking Stock
1 cup apple cider
3 tablespoons apple cider vinegar
1/4 cup apple jelly
STEPS:
In a small saucepan, combine sugar, cornstarch, and mustard.
Add stock, cider, and apple cider vinegar, stirring with a whisk to combine.
Cook over medium-high heat, stirring constantly, until mixture is hot.
Add apple jelly.
Bring mixture to a boil, and cook for 1 minute, stirring constantly, until mixture thickens.
Enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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