Apple Stuffed Pork Roast

Apple Stuffed Pork Roast

  • Prep Time: 1 hrs
  • Total Time: 2 hrs
  • Servings: 5-6

    • About This Recipe

    “This is an adopted recipe. Winnipeg *Mel* served this to us and I thought it was great so when it came up for adoption, I snagged it. Original introduction

    Ingredients

  • 3 -4lbsboneless pork loin
  • 2apples, peeled and diced
  • 1/2 cup raisins or 1/2 cupcraisins
  • prepared stuffing, homemade (4 servings)
  • 1cupapple juice
  • 1/2 cupbrown sugar

    • Directions

  • With a knife sharpener, poke a hole through the roast to make a tunnel.
  • Then take a knife and cut through until the hole is wide enough to stuff.
  • In a large bowl, mix together apple juice and brown sugar.
  • Place roast in bowl and turn a few times.
  • Let sit in fridge fat side up for about an hour.
  • In the meantime, peel and dice apples.
  • Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
  • Let apple stuffing cool while the pork in in the fridge.
  • Preheat oven to 350°F .
  • Line a roasting pan with heavy duty foil.
  • Remove pork from fridge and Pour some of the marinade into the foil lined pan.
  • Just enough to coat the bottom.
  • Discard the rest.
  • Start stuffing the roast.
  • It’s easiest to use your hands.
  • Make sure you stuff it way down so you don’t forget the middle.
  • Bake about 20 minutes per pound – 170 degrees using a meat thermometer.
  • Remove from oven and let stand 10 minutes.
  • Carve 1 1/2 inches wide.

    • Reviews

  • “I’m giving this 5 stars although I did make some changes. I butterflied the roast and didn’t have raisins so I used fig chutney which worked great.Added a little cinnamon and fresh sage to the marinade. I then rolled it up jellyroll style, tied it and baked it. It was awesome!”

  • “Very, Very flavorful! I had difficulty stuffing the way it was suggested… but i tried :)I normally would have bought a pork loin that is already halved, but hey it was fun trying to stuff this guy!I most definatly will try this recipe again!! thanks”

  • “What a great combination of flavors!Served this for Christmas dinner and everyone gave it five stars. Thanks for a keeper!”

  • “Excellent Roast! I did butterfly the pork loin before stuffing it, and it turned out great.Thanks for sharing.”

  • “Thanks for a great recipe.I butterflied my pork fairly thin then put it in the marinade and refrigerated.I used splenda brown sugar.The marinade gave the pork a great flavor.Then spread the stuffing. and rolled it and tied it.Actually I had several rolls..just rolled it enough to make a spiral.Everyone loved the flavors. Thanks again.Lee”

  • “DELICIOUS!!!Wow, does this ever look amazing when you slice it up to serve. The flavour was amazing too. I substituted dried cranberries for the raisins. I served this when we had company over for Christmas and it was enjoyed by all. I reserved a bit of the juices from cooking to drizzle over top which made it even more moist. Thank-you for a very tasty and simple recipe to make.”

  • “Fabulous!!!I used stove top cranberry stuffing and the apples and raisins tasted wonderful stuffed inside the roast.I marinated the roast for a few hours in the apple juice/brown sugar mixture and the roast was so incredibly sweet.We loved it.Next time, I just have to make the hole a little bigger.Thanks for posting, B!!”

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