Pork Roast with Apple Cranberry Stuffing
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Lean browned pork with sweet and savoury apple cranberry stuffing is hearty and satisfying.

Category Entrees - Pork
Serves 4 to 6 servings
Cooking Time 02:00
Kid Friendly Yes
 
Pork Roast with Apple Cranberry Stuffing
  0 Share this recipe    Facebook Pinterest

Lean browned pork with sweet and savoury apple cranberry stuffing is hearty and satisfying.

Category Entrees - Pork Serves 4 to 6 servings
Cooking Time 02:00 Kid Friendly Yes
 
 
Mazola®
 
 
Ingredients
 
2-1/2 to 3 pounds boneless pork loin, trimmed of excess fat
1 cup apple cider
1 teaspoon brown sugar
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon black fine grind pepper
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1-1/2 cups diced apples, 1/2 to 1-inch pieces
1 cup diced onion
1 cup diced celery
2 teaspoons sage
1 teaspoon leaf thyme
3/4 cup dried cranberries
1/2 cup chicken broth
6 cups dried bread cubes (1/2 to 1-inch cubes)
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
 
Instructions
 

Preheat oven to 350°F.

Line a 13 x 9-inch baking pan with foil and set aside.

Pat pork dry using paper towels and transfer to a cutting board.  To butterfly the roast, cut lengthwise down the center without cutting all the way through, stopping 1/2-inch from the bottom.  Repeat on both sides of the roast, cutting from the inside out.

Combine apple cider,  brown sugar, celery salt, garlic powder and pepper in a shallow pan.  Add pork, turning to coat; marinate for 10 minutes.

Remove pork from marinade.  Reserve marinade and place pork on a large cutting board or baking sheet.  Set aside. 

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat.  Add apples, onion, celery, sage and thyme to skillet and cook for 3 to 5 minutes or until browned and softened.  Reduce heat; stir in cranberries, chicken stock and reserved marinade.  Bring to a boil for 5 minutes.  Remove from heat and stir in bread cubes using a rubber spatula.  Stir until all liquid is absorbed and bread is moistened.

Spoon stuffing onto pork and pack down.  Place remaining stuffing in a small casserole dish or make a foil packet using a double thickness of foil (refrigerate until ready to cook).  Roll up roast jelly roll style.  Tie firmly with cooking twine, every 1 to 2 inches. 

Heat remaining 1/4 cup oil in large skillet over medium heat.  Add roast and cook 8 to 10 minutes, turning carefully with tongs to brown on all sides.  Place in prepared (foil-lined) pan.

Bake roast uncovered for 20 minutes.  

Now place casserole with reserved stuffing in the oven.  Cover roast with foil and continue baking for 20 to 30 minutes or until internal temperature is at least 160°F.  Remove roast and stuffing from oven. Let roast rest 10 minutes.  Slice and serve immediately.

Serving Suggestion:  Garnish with sprigs of fresh sage and thyme.

 
 
 
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