Apple Walnut Stuffed Pork Roast Recipes

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APPLE STUFFED PORK ROAST



Apple Stuffed Pork Roast image

This is an adopted recipe. Winnipeg *Mel* served this to us and I thought it was great so when it came up for adoption, I snagged it. Original introduction>>> "Delicious Apple Stuffed Pork Roast. Pretty simple too."

Provided by Pamela

Categories     Pork

Time 2h

Yield 5-6 serving(s)

Number Of Ingredients 6

3 -4 lbs boneless pork loin
2 apples, peeled and diced
1/2 cup raisins or 1/2 cup craisins
prepared stuffing, homemade (4 servings)
1 cup apple juice
1/2 cup brown sugar

Steps:

  • With a knife sharpener, poke a hole through the roast to make a tunnel.
  • Then take a knife and cut through until the hole is wide enough to stuff.
  • In a large bowl, mix together apple juice and brown sugar.
  • Place roast in bowl and turn a few times.
  • Let sit in fridge fat side up for about an hour.
  • In the meantime, peel and dice apples.
  • Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
  • Let apple stuffing cool while the pork in in the fridge.
  • Preheat oven to 350°F .
  • Line a roasting pan with heavy duty foil.
  • Remove pork from fridge and Pour some of the marinade into the foil lined pan.
  • Just enough to coat the bottom.
  • Discard the rest.
  • Start stuffing the roast.
  • It's easiest to use your hands.
  • Make sure you stuff it way down so you don't forget the middle.
  • Bake about 20 minutes per pound - 170 degrees using a meat thermometer.
  • Remove from oven and let stand 10 minutes.
  • Carve 1 1/2 inches wide.

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE



Apple and Walnut Stuffed Pork Tenderloin with Red Currant Sauce image

My roasted pork tenderloin is stuffed with two of our favorite ingredients: walnuts and apples. This comforting entree is my family's most requested pork dish. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon butter
1 cup chopped walnuts
1 medium apple, peeled and finely chopped
3 tablespoons dried cranberries
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1 garlic clove, minced
1 pork tenderloin (1-1/2 pounds)
1/3 cup apple butter
1/2 teaspoon salt
1/2 teaspoon ground coriander
SAUCE:
1 cup red currant jelly
1 shallot, finely chopped
2 tablespoons cranberry juice
2 tablespoons honey
1 tablespoon dried currants
1 tablespoon cider vinegar

Steps:

  • In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut 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 wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

Nutrition Facts : Calories 513 calories, Fat 21g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 260mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 2g fiber), Protein 26g protein.

APPLE-STUFFED PORK ROAST



Apple-Stuffed Pork Roast image

"My husband doesn't usually like healthy meals, but this pretty entree is one of his favorites," assures Melissa Holtz of Covington, Kentucky.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 15

1 pork tenderloin (3/4 pound)
Dash salt
Dash pepper
1/2 cup chopped peeled tart apple
1/4 cup soft bread crumbs
2 tablespoons chopped celery
1 tablespoon chopped green onion
1 tablespoon raisins
1 tablespoon chopped walnuts
Dash ground nutmeg
2 tablespoons unsweetened apple juice, divided
SAUCE:
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/2 cup unsweetened apple juice

Steps:

  • Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper. , In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks. , Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

APPLE-STUFFED PORK ROAST



Apple-Stuffed Pork Roast image

Make and share this Apple-Stuffed Pork Roast recipe from Food.com.

Provided by AZPARZYCH

Categories     < 4 Hours

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

1 small apple, chopped
1/2 cup soft breadcrumbs
1/4 cup celery, chopped
2 tablespoons raisins
2 tablespoons walnuts, chopped
2 tablespoons green onions, sliced
1 dash ground nutmeg
2 tablespoons apple juice or 2 tablespoons apple cider, divided
3/4 lb pork tenderloin, trimmed of separable fat
1/2 cup apple juice or 1/2 cup apple cider
1 1/2 teaspoons cornstarch
1/8 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
  • Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
  • To butterfly the pork tenderloin, make a single lengthwise cut down the center of one narrow edge of the meat, cutting to within 1/2-inch of the other side. Spread the meat open.
  • Place knife in the "v" of the first cut.
  • Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat.
  • Repeat on the opposite side of the "v".
  • Spread these sections open.
  • Cover meat with clear plastic wrap.
  • Pound with a meat mallet to 1/2-inch thickness.
  • Spread stuffing over meat.
  • Roll up from one of the short sides.
  • Tie with string to secure.
  • Brush with some of the remaining 1 tablespoon apple juice.
  • Place meat on a rack in a shallow roasting pan.
  • Roast, uncovered, in a 350 degree Fahrenheit oven for 1 to 1-1/4 hours or meat thermometer registers 170 degrees Fahrenheit; brush with the remaining 1 tablespoon apple juice or apple cider after 30 minutes.
  • Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or cider, cornstarch, and cinnamon.
  • Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Serve with roast.
  • Makes 4 servings.

CROWN ROAST OF PORK WITH APPLE STUFFING



Crown Roast of Pork with Apple Stuffing image

Categories     Onion     Pork     Roast     Dinner     Apple     Bacon     Celery     Fall     Parsley     Jam or Jelly     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

For stuffing:
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
  • Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
  • Make roast:
  • Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
  • Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
  • Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
  • Make pan sauce:
  • Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
  • Remove all foil from roast and carve into chops by cutting between ribs.

PORK CHOPS WITH APPLE-WALNUT STUFFING



Pork Chops with Apple-Walnut Stuffing image

Pork chops always taste better with a bit of sweet fruit-as they do in this easy weeknight recipe served with apple-walnut stuffing.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 8

2 cups STOVE TOP Everyday Stuffing Mix for Chicken
1-1/4 cups water
1 cup chopped apples
1/4 cup chopped walnut halves
3 Tbsp. margarine
4 boneless pork chops (1 lb.), 1/2 inch thick
1/3 cup apple jelly
1/4 tsp. ground cinnamon

Steps:

  • Heat oven to 375ºF.
  • Mix first 5 ingredients just until moistened; spoon into 13x9-inch baking dish.
  • Top with chops; spread combined jelly and cinnamon over chops.
  • Bake 40 min. or until chops are done (145°F). Let stand 3 min. before serving.

Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

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