CRANBERRY APPLE STUFFED PORK LOIN
An easy and impressive dish that tastes wonderful.
Provided by tahoegirl
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
- Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
- Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g
PORK LOIN WITH CRANBERRY APPLE STUFFING
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
- *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.
APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
CRANBERRY APPLE PORK LOIN ROAST
I got this from SouthernFood.about.com. It is really good and so easy to make. It can be made either in the crock pot or in the oven. I don't like Cranberry sauce much but this was really good. I've actually had it with out the apples also and it turned out fine.
Provided by cherij22
Categories One Dish Meal
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place roast in slow cooker, rub all over with the minced garlic.
- Add remaining ingrdients and cook on low for 7-9 hours.
- Pork should be aobut 160 degrees when fully cooked.
- Serves 4-6 people.
- Goes great with rice and side salad.
Nutrition Facts : Calories 658.3, Fat 22.1, SaturatedFat 8, Cholesterol 183.9, Sodium 158.4, Carbohydrate 47.4, Fiber 1.9, Sugar 44.5, Protein 65.3
CRANBERRY-STUFFED PORK LOIN
Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.
Provided by Purplefiend
Categories Pork
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F
- To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
- Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
- Sprinkle cranberries onto jam.
- Starting at a long side, roll meat up.
- Tie snugly at 3 inch intervals with 100% cotton string.
- Place the rolled pork loin roast on a rack in a shallow roasting pan.
- Sprinkle with garlic salt and pepper.
- Insert a meat thermometer into center of roast (the thickest part).
- Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
- Remove the roast from the pan.
- Cover with foil; let stand for 15 minutes before carving.
- Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
- Strain and measure pan juices.
- Add chicken broth, if necessary, to equal 1 1/2 cups total.
- In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
- Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
- To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
- Serve with gravy.
Nutrition Facts : Calories 462.3, Fat 28.8, SaturatedFat 10, Cholesterol 122.5, Sodium 161.7, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 41.5
CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING
For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.
Nutrition Facts : Calories 472 calories, Fat 22g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 761mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 4g fiber), Protein 42g protein.
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