Stuffed Roast Loin Of Pork Recipe

The Stuffed Roast Loin Of Pork is a traditional easy to follow recipe that is served with some stuffing and sauce. This dish is simple, tasty and often nothing else is required as an accompaniment as the Stuffed Roast Loin Of Pork is a whole meal in itself!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Pork loin roast1
 Salt2 Teaspoon
 Pepper1⁄2 Teaspoon
 Cranberry apricot stuffing1 Cup (16 tbs) (adjust quantity as needed)
 Beef broth1 Cup (16 tbs)
 Cider vinegar2 Tablespoon
 Cornstarch1 Tablespoon
 Apricot liquid1⁄4 Cup (4 tbs) (reserved from stuffing, adjust quantity as needed)

Nutrition Facts

Serving size: Complete recipe

Calories 2040 Calories from Fat 713

% Daily Value*

Total Fat 79 g121.7%

Saturated Fat 21.3 g106.7%

Trans Fat 0.4 g

Cholesterol 400 mg133.3%

Sodium 4916.8 mg204.9%

Total Carbohydrates 174 g58%

Dietary Fiber 27.7 g110.9%

Sugars 49.1 g

Protein 163 g325.3%

Vitamin A 14.2% Vitamin C 5.3%

Calcium 22% Iron 60.6%

*Based on a 2000 Calorie diet

Directions

Have the butcher saw through backbone of pork loin between chops to make carving easier, trim off excess fat and cut down about 2 inches between ribs to partially separate roast into chops, rub meat with salt and pepper and place in a roasting pan, rib bones down.
Roast in a 350° oven 1 1/2 hours.
Remove pork from oven and let stand until cool enough to handle, forcing ribs apart, push a generous amount of stuffing into cuts between ribs.
Mound stuffing slightly above meat.
Return meat to oven and roast 30 to 45 minutes longer or until a meat thermometer placed in thickest part of roast registers 170°.
(If baking Potato Spinach Puff in same oven, raise temperature to 375° when adding puff.) Remove meat to a serving platter and let stand 20 minutes before carving.
Drain excess fat from roasting pan.
Add broth and vinegar to pan and bring to a simmer, stirring up any brown bits from the bottom of the pan.
Mix cornstarch with reserved apricot liquid and stir in, simmering until thickened; strain.
To serve, cut roast between ribs to separate into chops; serve each chop with some of the stuffing and sauce, pass remaining sauce separately.
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