Apple Stuffed Pork Loin Roast

• Meat

  • 1 (3 pound pork loin, roast

• Produce

  • 2 Granny smith apples
  • 1 Onion, large
  • 8 Sage, fresh leaves

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 2 cups White bread cubes, thick-cut

• Dairy

  • 2 tbsp Butter

Found on foodnetwork.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 8 fresh sage leaves
• 2 cups thick-cut white bread cubes, crusts removed
• 1 egg, beaten
• 2 tablespoons butter
• Salt and pepper
• 1/2 to 1 cup chicken broth, plus more if needed
• 1 (3 pound) pork loin roast, butterflied

Directions

• Directions Preheat oven to 375 degrees F.In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butchers twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs. Recipe courtesy of Paula Deen, 2007 CATEGORIES: Pork Dinner Roast View All Main Ingredient Pork Bread Apple Course Dinner Main Dish Dish Roast Technique Sauteing Cuisine Southern Occasion Dinner Party Season Fall