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Stuffed Pork Loin With Apples

Barbecue.Master's picture
  Pork loins 2
  Salt and pepper 1
  Unsalted butter 2 Tablespoon
  Apple 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Cherries 2 Tablespoon, dried
  Breadcrumbs 1 Cup (16 tbs) (fresh)
  Fresh minced parsley 1⁄4 Cup (4 tbs)
  Fresh rosemary 1 Teaspoon, minced
  Egg 1

Melt butter in a skillet over medium heat.
Add the onion, apple and cherries; saute until onion is tender.
Stir in bread crumbs and cook, stirring often until slightly crisp.
Add the parsley, rosemary and salt and pepper.
Cool slightly.
Add the egg and mix well.
Spread stuffing evenly over one of the pork loins.
Top with the other pork loin and tie to hold together.
Sprinkle the outside with salt and pepper.
Rotate the pork roast on the spit rods for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 160 degrees on the instant thermometer.
Remove roast, untie and slice into 1/2-inch thick slices.

Recipe Summary

Difficulty Level: 
Main Dish

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Stuffed Pork Loin With Apples Recipe