Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Apple-Sage Stuffed Pork Loin Roast
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- #68137
Picture this: a delicious swirl of flavorful stuffing made with apples and sage rolled into a pork loin. It's got all the good stuff for an easy, hearty dinner.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
salt and pepper
1/2 cup chicken broth, plus more if needed
3 pounds pork loin roast, butterflied
directions
Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin.
Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 26, 2009
This was amazing. I changed it up a little bit, did not have a perfect roast that butterflied well. I added an extra egg, an extra apple and a little bit more broth in the pan. I flattened out the roast and stuffed it full, folded it in half, tied it together and put it in upside down. Had a bunch of extra stuffing which i put in the pan around the roast, with a bit more broth with it. Since there was a bunch of stuff not stuffed, i used foil on top of the pan except for the last 40 minutes. Turned out perfect for us. Having the extra stuffing to serve with the pieces was good to have. Thanks, this is a keeper.