apple stuffed pork loin

Stirred stuffing mixture into apple/cranberry/pecan mixture. My husband and I really enjoyed this recipe. Brush with remaining apple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Let the stuffing mixture cool completely before putting it in the pork loin. Information is not currently available for this nutrient. Sauté until softened. Bake 20-25 minutes longer or until meat juices run clear and a thermometer reads 160°. I also cooked a tube of ground breakfast sausage and added it to the stuffing (a stuffing tradition in our house). Your daily values may be higher or lower depending on your calorie needs. Add the onion, apples and sage. Thanks for the recipe. I cooked mine to 140 - 145.
But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Okay, using the original recipe amount, I had plenty of stuffing for my *4.5lb* pork loin roast. An instant-read … Meanwhile, in a small saucepan, combine cornstarch and cinnamon. You saved Cranberry Apple Stuffed Pork Loin to your. I did do a bit of tweaking but not much. Really! Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. Cut stuffed pork loin in half and place on rack. Place a wire rack on top of a baking sheet. Amount is based on available nutrient data. My pork loin was really thick - rather than trying to pound it thin I laid it on it's side as directed and sliced to within a 1/2 inch of the other side, laid it open like a book and then from the center of the roast sliced it both to the right and again to the left - folding back the meat. Served with baked potatoes, green beans and Cranberry, Apple Apricot sauce.

Delish! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition The remaining stuffing mix that didn't go into the roast was put in a casserole dish and baked during the last 20 minutes of roasting the pork. Removed from oven about 150 temp and let rest. Let the stuffing mixture cool completely before putting it in the pork loin. I didn't need to tie mine with kitchen twine.

Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Lightly score the fat, in a diamond pattern, with a sharp knife. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.
This dish will be repeated many times. Preheat oven to 350 degrees F (175 degrees C). Stir the apple, cranberries, pecans, and onion into the stuffing mix. Bake in the preheated oven until pork is no longer pink in the center, about 1 hour.

I tied it up every 3 inches then basted with a Maple/Dijon baste of 2 heaping tablespoons Dijon mustard to 1 cup real maple syrup and did so every 15 minutes. I made the whole bag of the stuffing - used some in the pork roast and served the rest on the side.

I've become a huge fan of cranberries in the stuffing. I used a bit of applejuice to moisten my stuffing and glad I did I think it would have dry. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan. Add the chicken stock gradually until everything is moistened.

My husband said it had a nice flavor and enjoyed it. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Nutrient information is not available for all ingredients. 299 calories; protein 18g 36% DV; carbohydrates 35.3g 11% DV; fat 10g 15% DV; cholesterol 88.4mg 30% DV; sodium 1048.6mg 42% DV. Trim the fat and connective tissue from the pork loin. My family loved it and they are very picky when it comes to pork. Nutrient information is not available for all ingredients. This cranberry apple stuffed pork loin presents beautifully, and is easier to pull off than it looks. Most people won't think twice about serving basic cornbread when is on the table. Allrecipes is part of the Meredith Food Group.

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