Stuffed Pork Loin
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- 8 oz
- pitted prunes
- 1/4 c
- bourbon or frozen (thawed) apple juice concentrate
- 1 large
- onion, cut up
- apple (cored and chopped)
- 3 clove
- garlic (chopped)
- 1 tsp
- crumbled thyme
- 2 Tbsp
- 1 c
- herb-seasoned stuffing mix
- 3 Tbsp
- orange marmalade or apple jam
- 1/2 tsp
- black pepper
- 1 tsp
- 4 lb boneless center cut port loin (trimmed)
- 1/2 c
- thawed apple juice concentrate
1Place prunes and bourbon in a bowl and let soak for 1 hour.
2Saute onion, apple, garlic and thyme in butter in large skillet for 3-5 minutes.
3Remove from heat and stir in prunes.
4Add stuffing mix, 2 Tbps. marmalade and 1/8 tsp. pepper.
5Remove twine from pork roast and open. Season with salt and pepper.
6Pat the stuffing over the bottom part of the pork and then place the top on. Tie the roast with kitchen twine approx 1 inch apart. Secure the ends either with wooden skewers or by tieing the twine lengthwise, to prevent the stuffing from falling out. (NOTE: You'll probably have left over stuffing.)
7Place the roast, fat side up, in a large roasting pan. Pour remaining apple juice concentrate over roast and add a 1/4 C. water to pan.
8Roast at 375 degreees for approx 2 hours until 160 degrees.
9Baste occasionally with pan drippings and add extra water and apple juice concentrate to pan if necessary to prevent scorching.
10Let roast rest for 10 minutes before slicing into 1/2 - 1 inch slices.
11Skim fat off of pan drippings and make your usual gravy.