Stuffed Pork Loin

Stuffed Pork Loin

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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.

Rating:

★★★★★ 1 vote

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

How to Make Stuffed Pork Loin

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.

Printable Recipe Card

About Stuffed Pork Loin

Course/Dish: Pork



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