Apple-Stuffed Pork Roast Recipe
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Pour cider gravy over slices of this lovely stuffed pork loin roast and pass any extra. Apple slices that have been sauteed in butter are a delicious accompaniment.
Ingredients
- 3 tablespoons butter
- 3 pounds apples peeled, cored, each cut in 12 wedges
- 1 large onion, finely chopped
- 1 rib celery, finely chopped (1/4 cup)
- 2 slices white bread, toasted and crumbled (about 1 cup)
- 1/4 cup shelled pistachios
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, lightly beaten
- 1 center-cut pork loin roast (about 3 pounds)
- 4 teaspoons all-purpose flour
- 3/4 cup apple cider
- 3/4 cup chicken broth
- 1 tablespoon cider vinegar
- Heat oven to 450 degrees F.
- Heat 2 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; cook 7 to 8 minutes, until tender but still firm. Remove apples with slotted spoon to a plate.
- In same skillet, heat remaining butter. Add onion and celery; cook 10 to 12 minutes, until softened.
- Toss together one-third cooked apples, the onion mixture, bread, nuts, sage and thyme in large bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. When cool, stir in egg.
- Set pork, fat side up, on cutting board (remove string if tied). Make long, deep incision lengthwise into side of loin to open like a book; stop 1/2 to 3/4 inch from other side.
- Spread meat out flat. Season inside and outside with 1/4 teaspoon salt, 1/4 teaspoon black pepper. Spread stuffing over meat. Fold meat back over. Tie roll at 1-1/2-inch intervals. Set, fat side down, on rack in roasting pan.
- Roast in 450 degrees F oven 20 minutes. Lower heat to 350 degrees F. Roast 50 to 60 minutes or until internal temperature of meat is 160 degrees F. Remove to platter; cover loosely with foil.
- Remove any fat from pan juices. Place pan over medium heat. Sprinkle with flour; cook, stirring, 1 minute. Add cider, broth and vinegar. Bring to a boil; cook, stirring occasionally, until reduced to about 1-1/4 cups gravy, about 5 minutes. Strain gravy into serving bowl. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Gently reheat remaining sauteed apple slices.
- Remove string from roast. Slice meat. Serve with apples and gravy.
- Calories 462, Total Fat 25 g, Saturated Fat 10 g, Cholesterol 142 mg, Sodium 430 mg, Carbohydrate 20 g, Fiber 2 g, Protein 38 g.
- Percent Daily Values are based on a 2,000 calorie diet
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