Stuffed Pork Loin Recipe

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Stuffed Pork Loin

Joanne Bellezza-Loughlin

By
@Joannebl

I got this recipe from a neighbor of mine about 20 years ago and just recently resurrected it. I made it recently for a dinner party and got rave reviews. Not only is it really delicious but it makes a very nice presentation. It goes really well with the Sweet Potato Cranberry Crumble recipe that I also posted. Hope you'll try this one. I know you'll love it.


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Comments:

Serves:

8-10

Prep:

1 Hr 15 Min

Cook:

2 Hr

Ingredients

8 oz
pitted prunes
1/4 c
bourbon or frozen (thawed) apple juice concentrate
1 large
onion, cut up
1
apple (cored and chopped)
3 clove
garlic (chopped)
1 tsp
crumbled thyme
2 Tbsp
butter
1 c
herb-seasoned stuffing mix
3 Tbsp
orange marmalade or apple jam
1/2 tsp
black pepper
1 tsp
salt
1
4 lb boneless center cut port loin (trimmed)
1/2 c
thawed apple juice concentrate

Directions Step-By-Step

1
Place prunes and bourbon in a bowl and let soak for 1 hour.
2
Saute onion, apple, garlic and thyme in butter in large skillet for 3-5 minutes.
3
Remove from heat and stir in prunes.
4
Add stuffing mix, 2 Tbps. marmalade and 1/8 tsp. pepper.
5
Remove twine from pork roast and open. Season with salt and pepper.
6
Pat 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.)
7
Place 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.
8
Roast at 375 degreees for approx 2 hours until 160 degrees.
9
Baste occasionally with pan drippings and add extra water and apple juice concentrate to pan if necessary to prevent scorching.
10
Let roast rest for 10 minutes before slicing into 1/2 - 1 inch slices.
11
Skim fat off of pan drippings and make your usual gravy.

About this Recipe

Course/Dish: Pork