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.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 450°F.

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  • 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.

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  • In same skillet, heat remaining butter. Add onion and celery; cook 10 to 12 minutes, until softened.

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  • 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.

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  • 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.

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  • 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.

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  • Roast in 450°F oven 20 minutes. Lower heat to 350°F. Roast 50 to 60 minutes or until internal temperature of meat is 160°F. Remove to platter; cover loosely with foil.

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  • 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.

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  • Gently reheat remaining sautéed apple slices.

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  • Remove string from roast. Slice meat. Serve with apples and gravy.

Nutrition Facts

462 calories; 25 g total fat; 10 g saturated fat; 142 mg cholesterol; 430 mg sodium. 20 g carbohydrates; 2 g fiber; 38 g protein;

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