Apple-Stuffed Pork Roast
"From Better Homes and Gardens"
photo by Michelle_My_Belle
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 small apple, chopped
- 1⁄2 cup soft breadcrumbs
- 1⁄4 cup celery, chopped
- 2 tablespoons raisins
- 2 tablespoons walnuts, chopped
- 2 tablespoons green onions, sliced
- 1 dash ground nutmeg
- 2 tablespoons apple juice or 2 tablespoons apple cider, divided
- 3⁄4 lb pork tenderloin, trimmed of separable fat
- 1⁄2 cup apple juice or 1/2 cup apple cider
- 1 1⁄2 teaspoons cornstarch
- 1⁄8 teaspoon ground cinnamon
directions
- Preheat oven to 350 degrees Fahrenheit.
- For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
- Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
- To butterfly the pork tenderloin, make a single lengthwise cut down the center of one narrow edge of the meat, cutting to within 1/2-inch of the other side. Spread the meat open.
- Place knife in the "v" of the first cut.
- Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat.
- Repeat on the opposite side of the "v".
- Spread these sections open.
- Cover meat with clear plastic wrap.
- Pound with a meat mallet to 1/2-inch thickness.
- Spread stuffing over meat.
- Roll up from one of the short sides.
- Tie with string to secure.
- Brush with some of the remaining 1 tablespoon apple juice.
- Place meat on a rack in a shallow roasting pan.
- Roast, uncovered, in a 350 degree Fahrenheit oven for 1 to 1-1/4 hours or meat thermometer registers 170 degrees Fahrenheit; brush with the remaining 1 tablespoon apple juice or apple cider after 30 minutes.
- Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or cider, cornstarch, and cinnamon.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve with roast.
- Makes 4 servings.
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Reviews
-
I would make this again with a couple of changes. This was just too sweet for us, and not enough savory. I left out the raisins & nuts and instead added crumbled italian sausage. I think next time I would also add some garlic to the stuffing and perhaps some yellow onion instead of the green, for a more intense savory flavor. We did enjoy it though, this was our Christmas Eve dinner. Even my 1 year old son ate some of it. Thanks for posting the recipe. -
Although I usually do a simple rub when I serve a pork roast, this recipe, although a little time consuming, did boost my roast into a category all it's own ~ OUTSTANDING, & as a previous reviewer said, it definitely ". . .deserves more than 5 stars. . ." & I'll be making this one again & again! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits tag] -
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This actually deserves more than 5 stars, absolutely DELICIOUS!!! Though this takes somewhat concentration for the preparation, the outcome was well worth it. I did leave out the green onions, and added a little more apple cider, as I will find any way to use apple cider since we live near an orchard that makes their own cider. I think that the other reviewers of doubling the cinnamon and cider for a sauce is a great idea seeing the extra cider I used, and will try that. I do have some pork loins and am eager to try the sauce on them too. GREAT recipe made for PRMR tag. -
A thousand shades of YUM. I used craisins instead of raisins, and mixed nuts instead of walnuts (out of necessity not preference) and left out the celery. Using apple cider I think is best, so glad I did. This was something new for us and I was worried the men would complain but plates were clean, I should have used both pork loins. I realized when the loin was resting I had no cornstarch, so I just left the cinnamon and cider (which I doubled) at a high boil while the side finished cooking and it reduced down into a lovely sauce, allbe thin but tasty. Defiantly will make again!
Tweaks
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A thousand shades of YUM. I used craisins instead of raisins, and mixed nuts instead of walnuts (out of necessity not preference) and left out the celery. Using apple cider I think is best, so glad I did. This was something new for us and I was worried the men would complain but plates were clean, I should have used both pork loins. I realized when the loin was resting I had no cornstarch, so I just left the cinnamon and cider (which I doubled) at a high boil while the side finished cooking and it reduced down into a lovely sauce, allbe thin but tasty. Defiantly will make again!
RECIPE SUBMITTED BY
AZPARZYCH
Peoria, 41
<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p>
<p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites.</strong></span></p>
<p><span><strong>I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p>
<p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes. Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!</strong></span></p>
