Apple-Stuffed Pork Roast

Apple-Stuffed Pork Roast
Pour cider gravy over slices of this lovely stuffed pork loin roast and pass any extra. Apple slices that have been sauteed in butter are a delicious accompaniment.
Makes 8
Prep 25 m
Cook 26 m
Roast 70 - 80 m



  1. 1 of 10 Heat oven to 450 degrees F.
  2. 2 of 10 Heat 2 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; cook 7 to 8 minutes, until tender but still firm. Remove apples with slotted spoon to a plate.
  3. 3 of 10 In same skillet, heat remaining butter. Add onion and celery; cook 10 to 12 minutes, until softened.
  4. 4 of 10 Toss together one-third cooked apples, the onion mixture, bread, nuts, sage and thyme in large bowl. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. When cool, stir in egg.
  5. 5 of 10 Set pork, fat side up, on cutting board (remove string if tied). Make long, deep incision lengthwise into side of loin to open like a book; stop 1/2 to 3/4 inch from other side.
  6. 6 of 10 Spread meat out flat. Season inside and outside with 1/4 teaspoon salt, 1/4 teaspoon black pepper. Spread stuffing over meat. Fold meat back over. Tie roll at 1-1/2-inch intervals. Set, fat side down, on rack in roasting pan.
  7. 7 of 10 Roast in 450 degrees F oven 20 minutes. Lower heat to 350 degrees F. Roast 50 to 60 minutes or until internal temperature of meat is 160 degrees F. Remove to platter; cover loosely with foil.
  8. 8 of 10 Remove any fat from pan juices. Place pan over medium heat. Sprinkle with flour; cook, stirring, 1 minute. Add cider, broth and vinegar. Bring to a boil; cook, stirring occasionally, until reduced to about 1-1/4 cups gravy, about 5 minutes. Strain gravy into serving bowl. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  9. 9 of 10 Gently reheat remaining sauteed apple slices.
  10. 10 of 10 Remove string from roast. Slice meat. Serve with apples and gravy.
Nutrition Information for Apple-Stuffed Pork Roast
Servings Per Recipe: 8
Per Serving: 142 mg chol., 10 g sat. fat, 2 g fiber, 430 mg sodium, 38 g pro., 20 g carb., 462 kcal cal., 25 g Fat, total