Apple-Stuffed Pork Roast

READY IN: 1hr 40mins




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