Apple-Stuffed Pork Roast

Submitted by AZPARZYCH

"From Better Homes and Gardens"

 

• 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

1. Preheat oven to 350 degrees Fahrenheit.
2. For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
3. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
4. 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.
5. Place knife in the "v" of the first cut.
6. Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat.
7. Repeat on the opposite side of the "v".
8. Spread these sections open.
9. Cover meat with clear plastic wrap.
10. Pound with a meat mallet to 1/2-inch thickness.
11. Spread stuffing over meat.
12. Roll up from one of the short sides.
13. Tie with string to secure.
14. Brush with some of the remaining 1 tablespoon apple juice.
15. Place meat on a rack in a shallow roasting pan.
16. 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.
17. Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or cider, cornstarch, and cinnamon.
18. Cook and stir until thickened and bubbly.
19. Cook and stir for 2 minutes more.
20. Serve with roast.
21. Makes 4 servings.

Reviews

[TexasKelly]

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.

 

[Sydney Mike]

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]

 

[weekend cooker]

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.

 

[Michelle_My_Belle]

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!