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Apple Stuffed Pork Loin Roast
Apple Stuffed Pork Loin Roast
Yield: Makes 14 to 16 servings
Ingredients:
2cloves garlic, minced
1teaspoon coarse salt
1teaspoon dried rosemary
1/2teaspoon dried thyme
1/2teaspoon black pepper
1boneless center cut pork loin roast (4 to 5 pounds)
1tablespoon butter
2large tart apples, peeled, cored and thinly sliced (about 2 cups)
1medium onion, cut into thin strips (about 1 cup)
2tablespoons brown sugar
1teaspoon Dijon mustard
1cup 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
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Next: Apple tart with vanilla ice cream, Apple tarte tatin, Apple tasting of the South-east, Apple, bacon and black pudding salad with gribiche dressing, Apple, Caramel and Nut Roll-Ups,
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