Prep 50 mins
Cook 1 hr
Adapted from an iVillage recipe.
- 1 tablespoon butter
- 1⁄2 cup onion, finely chopped
- 1⁄8 teaspoon ground pepper
- 1 cup apple cider
- 1⁄2 cup granny smith apple, peeled and diced
- 1⁄2 cup dried apricot, chopped
- 2 teaspoons sage, rubbed (divided)
- 2 cups cornbread stuffing mix
- 2 1⁄2 lbs boneless pork loin roast
- 2 granny smith apples, cut into wedges
- 2 tablespoons olive oil, divided
- 1 cup cider
- 1⁄2 cup heavy cream
- 2 teaspoons brown sugar
- Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and sauté 6 to 8 minutes or until tender. Add cider, diced apples, chopped apricots and 1 teaspoon of sage, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
- Butterfly 1 pork loin by making a horizontal cut (about one-half down from top) into 1 side of pork, cutting to within ½ inch of other side. (Do not cut all the way through roast.).
- Unfold top cut piece, open, and lay flat. Place pork between 2 sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides with 1 teaspoon of sage. Spread stuffing mixture on pork, leaving a ½-inch border. Roll up roast trying to keep stuffing inside, and tie with kitchen string at 2-inch intervals. (It actually was easier for me to cut the roast in half and roll up each half separately).
- Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roast(s), seam sides down, on apples.
- Bake at 450° for 25 minutes. Reduce temperature to 425°; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven and place on platter tented with foil; let stand 15 minutes or until thermometer reaches 160° before slicing. Discard apples.
- Place baking pan on stove top over medium high heat, and add cider. Boil, scraping up any brown bits from baking, until approximately 1/3 cup remains in the pan. It will be dark brown and thickish.
- Add cream and sugar and boil until thickened, approximately 3-5 minutes.
- Remove string, and slice. Serve pork with cider sauce drizzled over top of each slice. .