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Apple-raisin-stuffed Pork Loin
2 tb Chopped green onions
1 1/2 c Unpeeled; chopped apple
1/2 c Soft whole wheat breadcrumbs
1/3 c Raisins; chopped
1/4 c Chopped fresh parsley
1/4 ts Salt
1/8 ts Pepper
1 1/2 lb Boneless pork loin; trimmed
1 1/2 ts Dried Italian seasoning
1/4 ts Salt
1 tb Cornstarch
3/4 c Apple juice
1 ts Sugar
1 tb Water
Watercress sprigs; red grapes, for garnish
Saute green onions in a skillet coated with cooking spray until tender; remove from heat.
Stir in apple and next 5 ingredients; set aside.
Prepare pork loin for stuffing.
Spread apple mixture over flattened pork loin, leaving a 1/2 inch border; rll up pork loin, jellyroll fashion, starting with long side.
Tie rolled loin. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Coat loin with cooking spray; sprinkle with Italian seasoning and 1/4 teaspoon salt.
Bake covered, at 350 for 1 hour and 5 minutes or until a meat thermometer registers 160. Let stand 10 minutes before slicing.
Whisk cornstarch and next 3 ingredients in a small heavy saucepan. Bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Serve with stuffed pork loin. Garnish, if desired. Makes 6 servings.
Note: To prepare pork loin for stuffing, slice pork loin lengthwise down the center, cutting to, but not through the bottom. Starting from center cut, make a horizontal cut toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold loin so that it is flat.
Flatten loin evenly to about a 12x8 inch rectangle using a meat mallet or rolling pin.
After stuffing and rolling, tie the loin at 2 inch intervals with heavy string or kitchen twine. Be sure to bake seam side down.
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