Apple Stuffed Pork Roast
"This is an adopted recipe. Winnipeg *Mel* served this to us and I thought it was great so when it came up for adoption, I snagged it. Original introduction>>> "Delicious Apple Stuffed Pork Roast. Pretty simple too.""
photo by karenury
- Ready In:
- 2hrs
- Ingredients:
- 6
- Serves:
-
5-6
ingredients
- 3 -4 lbs boneless pork loin
- 2 apples, peeled and diced
- 1⁄2 cup raisins or 1/2 cup craisins
- prepared stuffing, homemade (4 servings)
- 1 cup apple juice
- 1⁄2 cup brown sugar
directions
- With a knife sharpener, poke a hole through the roast to make a tunnel.
- Then take a knife and cut through until the hole is wide enough to stuff.
- In a large bowl, mix together apple juice and brown sugar.
- Place roast in bowl and turn a few times.
- Let sit in fridge fat side up for about an hour.
- In the meantime, peel and dice apples.
- Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
- Let apple stuffing cool while the pork in in the fridge.
- Preheat oven to 350°F .
- Line a roasting pan with heavy duty foil.
- Remove pork from fridge and Pour some of the marinade into the foil lined pan.
- Just enough to coat the bottom.
- Discard the rest.
- Start stuffing the roast.
- It's easiest to use your hands.
- Make sure you stuff it way down so you don't forget the middle.
- Bake about 20 minutes per pound - 170 degrees using a meat thermometer.
- Remove from oven and let stand 10 minutes.
- Carve 1 1/2 inches wide.
Questions & Replies
-
What kind of sauce was drizzled over the sliced roast?
Reviews
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I'm giving this 5 stars although I did make some changes. I butterflied the roast and didn't have raisins so I used fig chutney which worked great. Added a little cinnamon and fresh sage to the marinade. I then rolled it up jellyroll style, tied it and baked it. It was awesome! -
Very, Very flavorful! I had difficulty stuffing the way it was suggested... but i tried :) I normally would have bought a pork loin that is already halved, but hey it was fun trying to stuff this guy! I most definatly will try this recipe again!! thanks -
What a great combination of flavors! Served this for Christmas dinner and everyone gave it five stars. Thanks for a keeper! -
Excellent Roast! I did butterfly the pork loin before stuffing it, and it turned out great.Thanks for sharing.
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Thanks for a great recipe. I butterflied my pork fairly thin then put it in the marinade and refrigerated. I used splenda brown sugar. The marinade gave the pork a great flavor. Then spread the stuffing. and rolled it and tied it. Actually I had several rolls.. just rolled it enough to make a spiral. Everyone loved the flavors. Thanks again. Lee
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Tweaks
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DELICIOUS!!! Wow, does this ever look amazing when you slice it up to serve. The flavour was amazing too. I substituted dried cranberries for the raisins. I served this when we had company over for Christmas and it was enjoyed by all. I reserved a bit of the juices from cooking to drizzle over top which made it even more moist. Thank-you for a very tasty and simple recipe to make.
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba
