Roast Pork Loin With Sweet and Tart Apple Stuffing
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Serving: Serves 6 (1 serving = 1/6 loin or 2.5–3 ounces)
Ingredients :
Cherry Marmalade Glaze:
sugar-free orange marmalade ½ cup
apple juice ¼ cup
dried cherries ¼ cup
cinnamon 1/8 tsp.
Nutmeg 1/8 tsp.
Roast Pork Loin:
Hormel natural boneless pork loin 1 pound
18-inch pieces of butcher twine 2
Apple Stuffing:
Canola oil 2 tbsp.
packed cubed Hawaiian rolls (or any white bread) 2 cups
finely diced Granny Smith (Macintosh or Honey Crisp apple) ½ cup
unsalted butter 2 tbsp.
Finely diced onions 2 tbsp.
Finely diced celery 2 tbsp.
Fresh thyme 1 tbsp. Or dried thyme ½ tsp.
Black pepper 1 tsp.
low-sodium chicken stock ½ cup
Instructions :
Cherry Marmalade Glaze:
1. In a small-sized pan over medium-high heat, combine all glaze ingredients and cook until the marmalade is
melted and the sauce is boiled. Remove from heat and set aside.
2. Preheat the oven to 400 degrees Fahrenheit.
3. In a wide sauté pan over medium-high heat, sauté all ingredients except the chicken stock for 2–3 minutes
in canola oil.
4. Carefully add chicken stock until the mixture is moist but not soggy. (Depending on how much juice is
released from the apples during cooking, you might not need it all.)
5. Remove from the stove and set aside to cool to room temperature.
6. Meanwhile, cut five slits about 1 inch apart along the loin’s length, making many pockets.
7. Fill each pocket with 2 tablespoons of stuffing (there should be a little leftover).
8. To keep the stuffing in place, tie one long piece of twine across the length of the loin and additional twine
around the shorter length as required.
9. Place the remaining stuffing on a baking sheet tray, topped with the bound stuffed pork, and bake at 390° F
for 50 minutes or until the internal temperature reaches 160° F.
10. Place the dried cherry marmalade glaze on top, turn off the oven, and set aside for 10–15 minutes. Remove
the pork loin from the pan, break it into portions, and serve.
