Paula Deen Apple Stuffed Pork Loin Y All Recipes

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PAULA DEEN APPLE STUFFED PORK LOIN Y'ALL



Paula Deen Apple Stuffed Pork Loin Y'all image

Make and share this Paula Deen Apple Stuffed Pork Loin Y'all recipe from Food.com.

Provided by Mortadella1985

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
2 granny smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
salt and pepper
1/2-1 cup chicken broth, plus more if needed
1 (3 lb) pork loin roast, butterflied

Steps:

  • Preheat oven to 375°F
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.
  • Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened.
  • Let the stuffing mixture cool completely before putting it in the pork loin.
  • Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
  • Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
  • Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160°F Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Nutrition Facts : Calories 624.8, Fat 33.5, SaturatedFat 11.7, Cholesterol 225.1, Sodium 241.2, Carbohydrate 10.8, Fiber 1.9, Sugar 7.5, Protein 66.9

APPLE STUFFED PORK LOIN



Apple Stuffed Pork Loin image

This impressive main dish is stuffed with cornbread stuffing and apple

Provided by Paula Deen

Categories     entertaining     fall

Time 20m

Yield 8

Number Of Ingredients 12

1 peeled and chopped Granny Smith apple
1 1/2 cups apple cider
1/4 cup raisins
2 tablespoons light brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground ginger
1/3 cup coarsely chopped pecans
1 1/4 cups herb-seasoned cornbread stuffing mix
1 (3 lb) boneless pork loin roast
1 teaspoon plus 1/2 teaspoon salt
1 teaspoon divided onion powder
1 teaspoon ground, divided black pepper

Steps:

  • Preheat the oven to 375 °F. Lightly spray a shallow baking pan with nonstick cooking spray.
  • In a small saucepan, combine the chopped apple, apple cider, raisins, brown sugar, mustard and ground ginger. Cook over medium-high heat until the apples begin to soften, 5 minutes. Stir in the pecans and stuffing mix. Set the mixture aside.
  • Lay the pork loin on a cutting board, fat side down. Using a sharp knife, slice the pork lengthwise down the center, cutting to, but not through, the other side. Open the butterflied portion, laying the pork flat. Slice each half lengthwise down the center, cutting to, but not through, the other side and open flat. Place some plastic wrap over the pork and pound to 1/2-inch thickness using a meat mallet or rolling pin.
  • Remove the plastic wrap and sprinkle the cut side of the pork loin with 1 teaspoon salt, 1/2 teaspoon onion powder and 1/2 teaspoon pepper. Spoon the apple-stuffing mixture lengthwise down the center of the pork loin. Fold one side of the pork loin over stuffing, and roll up to encase the stuffing. Tie the stuffed pork loin with kitchen twine several inches apart, or secure the rolled loin with silicone wraps.
  • Place the stuffed pork loin, fat side up and seam side down, in the prepared pan. Sprinkle the outside of pork with the remaining salt, onion powder and pepper. Bake until a meat thermometer inserted in the meaty portion of the roast resisters 155 °F, 1 hour and 15 minutes. Remove the roast from the oven and let it rest. Because the roast will continue cooking after removed from the oven, the internal temperature of the roast should reach 160 degrees F while resting. Remove the twine, slice and serve.

PORK LOIN STUFFED WITH APPLES



Pork Loin Stuffed with Apples image

Provided by Food Network

Number Of Ingredients 10

1/4 pound slab bacon, cut into large dice
4 granny smith apples, peeled, cored and sliced
1 tablespoon sugar
Salt and freshly ground black pepper
2 tablespoons butter
4 medium yellow onions, peeled and sliced
1/2 pound white mushrooms, sliced
1/2 cup cider vinegar
3 tablespoons coarsely chopped fresh sage
1 (6 pound) center cut pork loin (9 chops), trimmed, with bones cracked

Steps:

  • Cook bacon in a large skillet over medium heat until crisp and golden brown, about 8 minutes. Toss apples with sugar in a bowl. Increase heat in skillet to medium-high heat, add apples, and saute until they are golden, about 10 minutes. Season to taste with salt and pepper, then transfer apples to a bowl. In the same skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until golden, about 20 minutes. Add mushrooms and cook until they begin to brown about 20 minutes. Increase heat to high, add 1/4 cup vinegar, and stir with a wooden spoon until vinegar evaporates, about 1 minute. Add sage and season with salt and pepper. Add mushroom-onion mixture and bacon to apples and allow to cool. Preheat oven to 350 degrees. Stand the loin with the bone side facing away from you and make a 3-inch slit, about 1 1/2 inches down the middle of each chop to make a pocket. Spoon about 1/4 cup apple mixture into each pocket. Season stuffed loin with salt and pepper, transfer to a roasting pan and roast for 1 hour. Pour remaining vinegar and 1/4 cup water into pan and scrape browned bits off bottom with a wooden spoon. Scatter remaining apple mixture around loin and continue roasting until the internal temperature of pork reaches 150 degrees (note, internal temperature will rise to 160 after resting), about 1 1/4 hours. Transfer pork to a platter, allow to rest for 15 minutes, then slice into chops and serve with apples.;

APPLE STUFFED PORK LOIN ROAST



Apple Stuffed Pork Loin Roast image

Make this pork loin roast for guests or an easy weeknight dinner. Onions, apples & sage make this main dish really stand out. Don't forget the cooking twine.

Provided by Paula Deen

Categories     entertaining     fall     potluck

Time 45m

Yield 8

Number Of Ingredients 9

3 tablespoon olive oil
1 large chopped onion
2 peeled, cored and chopped Granny Smith apples
8 fresh sage leaves
2 cup crusts removed thick-cut white bread cubes
1 beaten egg
2 tablespoon butter
1/2 1 cup plus more if needed to chicken stock
1 3 pound butterflied pork loin roast

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken stock gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

PAULA DEEN ALL DAY PULLED PORK RECIPE - (3.6/5)



Paula Deen All Day Pulled Pork Recipe - (3.6/5) image

Provided by Susan52

Number Of Ingredients 14

1 1/2 Tbsp salt*
1 1/2 Tbsp freshly ground black pepper* (yeah your arms going to get tired =)
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp cayenne pepper
4 pound shoulder pork roast (aka Boston Butt roast)
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp Worcestershire
1/2 Tbsp liquid smoke
1/2 Tbsp garlic powder
8 hamburger buns or large rolls
1 1/4 cups Bullseye (brand) original bbq sauce**
Coleslaw, for serving (optional)

Steps:

  • In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper. Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top). Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, over rolls with optional coleslaw. •*Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty. It also doesn't call for freshly ground black pepper but I think it makes a big difference. •**Original recipe lists Barbeque sauce. I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me. It's perfect with this recipe.

APPLE-STUFFED PORK TENDERLOIN



Apple-Stuffed Pork Tenderloin image

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 10

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

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.

Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CRANBERRY APPLE STUFFED PORK LOIN



Cranberry Apple Stuffed Pork Loin image

An easy and impressive dish that tastes wonderful.

Provided by tahoegirl

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 10

Number Of Ingredients 8

1 cup chicken flavored dry stuffing mix
½ cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
⅓ cup dried cranberries
⅓ cup chopped toasted pecans
¼ cup finely chopped onion
salt and black pepper to taste

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.

Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g

APPLE-STUFFED PORK LOIN



Apple-Stuffed Pork Loin image

Quick, easy, and extremely tasty!

Provided by Chef Hurley Baird

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 8

1 (1 1/2-pound) boneless pork loin
9 cups chopped apples
9 slices bread, diced
1 cup chicken stock
2 tablespoons poultry seasoning
2 tablespoons seasoned salt
2 eggs, beaten
1 pinch salt and ground black pepper to taste

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).

Nutrition Facts : Calories 299 calories, Carbohydrate 35.3 g, Cholesterol 88.4 mg, Fat 10 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 3.4 g, Sodium 1048.6 mg, Sugar 16.1 g

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!

Provided by Lizzi

Categories     One Dish Meal

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 onion, finely chopped
3 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) package bacon, cooked and crumbled
1 (5 ounce) package grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (5 lb) pork tenderloin, trimmed

Steps:

  • In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
  • Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
  • Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

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