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Apple Stuffed Pork Roast Recipe
|Apple||1 Small, chopped|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|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|
Serving size: Complete recipe
Calories 915 Calories from Fat 299
% Daily Value*
Total Fat 33 g51.3%
Saturated Fat 5.9 g29.6%
Trans Fat 0.1 g
Cholesterol 221.1 mg
Sodium 364.6 mg15.2%
Total Carbohydrates 75 g24.9%
Dietary Fiber 9.2 g36.9%
Sugars 41.5 g
Protein 79 g158.5%
Vitamin A 28% Vitamin C 33.2%
Calcium 13.4% Iron 38.4%
*Based on a 2000 Calorie diet
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.