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Apple Stuffed Pork Roast

Diet.Chef's picture
  Apple 1 Small, chopped
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Raisins 2 Tablespoon
  Chopped walnuts 2 Tablespoon
  Sliced green onions 2 Tablespoon
  Ground nutmeg 1 Dash
  Pork tenderloin 3⁄4 Pound, trimmed of separable fat
  Apple juice/Apple cider 1⁄2 Cup (8 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg.
Stir in 1 tablespoon of the apple juice or apple cider.
Butterfly the pork tenderloin (see small photo above).
Cover meat with clear plastic wrap.
Pound with a meat mallet to 1/2 inch thickness.
Spread stuffing over meat.
Roll up from one of the short sides.
Tie with string to secure.
Brush with some of the remaining 1 tablespoon apple juice.
Place meat on a rack in a shallow roasting pan.
Roast, uncovered, in a 350° oven for 1 to 1 1/4 hours or till meat is no longer pink, brushing with the remainder of the 1 tablespoon apple juice after 30 minutes.
Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or apple cider, cornstarch, and cinnamon.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.

Recipe Summary

Difficulty Level: 
Main Dish

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Apple Stuffed Pork Roast Recipe