Prep 1 hr
Cook 1 hr
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."
- 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.
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!