Apple Stuffed Pork Loin With Raspberry Sauce Recipes

PORK LOIN WITH CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
• *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

APPLE-STUFFED PORK TENDERLOINS

Steps:

• In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness., Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

APPLE-STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APPLE STUFFED PORK LOIN WITH RASPBERRY SAUCE

Steps:

• In large skillet, cook onion and celery in butter until tender.
• Add apples, allspice and cardamom; cook, uncovered for 5 minutes, stirring occasionally.
• In large bowl, combine apple mixture with bread and raisins; toss gently until bread is coated.
• Preheat oven to 325°.
• Trim excess fat from meat and split lengthwise almost through.
• Spoon about half of the stuffing over the meat; fold and tie with string to secure.
• Place remaining stuffing in 1-quart baking dish.
• Place meat on rack in a 17x12-inch roasting pan.
• Sprinkle with garlic powder, pepper and salt.
• Insert meat thermometer.
• Roast meat, uncovered, 60-70 minutes or until thermometer registers 160-170°.
• Cover and heat remaining stuffing during the last 40 minutes of roasting.
• To serve, slice pork, serve with additional stuffing and raspberry sauce.
• To prepare RASPBERRY SAUCE:.
• In medium saucepan, combine raspberries, nectar, jelly, brandy and honey (if choosing not to use brandy, you can use apple juice).
• Over low heat, stirring frequently, cook until mixture boils.
• Strain to remove seeds; return mixture to saucepan.
• In small bowl, combine cornstarch and water; add to raspberry mixture.
• Makes about 1-3/4 cup sauce.

APPLE-STUFFED PORK LOIN WITH RASPBERRY SAUCE

Steps:

• For stuffing, place celery and onion in a large skillet. Cook in margarine or butter until vegetables are tender but not brown. Stir in chopped apple, allspice, and cardamom. Cook, uncovered, for 5 minutes or until apple is tender, stirring occasionally. Transfer mixture to a large bowl.
• Add bread cubes and, if desired, the raisins. Toss gently to coat b read, but dont overmix. Set aside.
• Preheat oven to 325 degree F. Untie the roast and separate into halves. Trim excess fat from the meat. Spoon about half of the apple stuffing over half of the meat. Spoon remaining stuffing into a 1-quart casserole; cover and chill in refrigerator.
• Reassemble roast. Tie with string to secure. Place on a wire rack in a large roasting pan. Insert meat thermometer into the center of the thickest portion of the meat. Sprinkle with salt, pepper, and garlic powder.
• Roast stuffed roast, uncovered, in the preheated oven for 2-1/4 to 2-3/4 hours or until meat thermometer registers 160 degree F to 170 degree F. Bake casserole of apple stuffing alongside the roast during the last 40 minutes of cooking time. Let roast stand 10 minutes before slicing.
• Serve Raspberry Sauce with roast. Makes 12 to 16 servings. Raspberry Sauce
• Combine raspberries, currant jelly, apricot nectar, and honey or sugar in a medium saucepan. If desired, stir in 3 tablespoons brandy. Cook and stir over medium heat until mixture just comes to boiling. Strain through a sieve. In the same saucepan combine cornstarch and water. Stir in raspberry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

APPLE AND PRUNE STUFFED PORK LOIN

Steps:

• Coat a large saute pan lightly with olive oil. Add the bacon and bring the pan to a medium heat. When the bacon is crispy and has released a lot of fat, add the onions and season with salt. Cook the onions until they are soft and aromatic, 5 to 6 minutes. Add the apples, prunes, and half the chopped rosemary. Cook the apples, stirring occasionally, until they start to soften, about 5 minutes. Pull the pan off the heat and add the brandy. Return to the fire and flambe, or let the alcohol just burn off. Remove from the heat and let cool.
• Lay out a length of plastic wrap about 2-feet in length. Spoon the apple mixture onto the plastic and make a log down the center that is about the same length as the pork loin. Roll the plastic tightly around the apple mixture and twist at the ends to secure. The log should be about 1- inch in diameter. Place the log in the freezer and let it freeze solid. This can and should be done ahead of time.
• To stuff the pork: Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end. Wiggle the knife back and forth to create a place big enough to accommodate your frozen stuffing log. After cutting with the knife, you can use the handle of a long wooden spoon to make sure the incision goes all the way through the pork loin.
• Preheat the oven to 375 degrees F.
• Get the stuffing log from the freezer and remove the plastic wrap. Slide the stuffing log through the pork loin - it might need a little encouragement but it should go the length of the loin. Season the outside of the pork generously with salt and sprinkle it with the remaining chopped rosemary.
• Coat a roasting pan with olive oil and bring the pan to a high heat. Add the pork to the pan and sear it on all sides until it is brown.
• Remove the pork to a plate and ditch the fat in the roasting pan. Add the pork back to the pan pour in the chicken stock. Place it in the oven for 25 to 35 minutes, depending on how you like your pork. I personally like it pinker and would remove it from the oven when a meat thermometer reaches 130 degrees F. Turn it over halfway through the cooking time. Remove it from the oven, cover it with foil, and let it rest for 15 minutes before carving.