Apple Stuffed Pork Loin Roast
Source of Recipe
Paula Deen
Recipe Introduction
This was good, but it really needed some gravy! I think that a nice sauce with some pork stock and apple cider would be perfect. I used a roast that I got from Costco and the meat was a little bland. I think that if I were to make some gravy and get better pork, this would be wonderful. The stuffing is delicious. There was much too much to fit in the roast, so I baked the extra in a separate pan - really good.
List of Ingredients
3 T. olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored & chopped
8 fresh sage leaves, chopped
2 c. thick cut white bread cubes
1 egg, beaten
2 T. butter
Salt & pepper
1/2 - 1 c. chicken broth, plus more if needed
1 (3 lb.) pork loin roast, butterflied
Recipe
Heat the olive oil in a large skillet over medium-high heat and saute the onion, sage and apple until translucent. Remove from the heat and stir in the bread, egg, butter and salt and pepper, to taste. Add enough of the chicken broth to moisten, but not soak the stuffing. Cool completely.
Preheat the oven to 375 degrees.
Spoon the stuffing down the middle of the pork and roll up like a jellyroll and tie. Season the outside of the roast with salt and pepper. Roast on a rack for approximately 90 minutes, or until the internal temperature reaches 150 degrees. Let sit for 15 minutes before slicing.
Serves 8 - 10.
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