APPLE-STUFFED PORK TENDERLOIN
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
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
APPLE-STUFFED PORK LOIN
Quick, easy, and extremely tasty!
Provided by Chef Hurley Baird
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 8
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
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
APPLE STUFFED PORK LOIN ROAST
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
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.
PORK LOIN STUFFED WITH FUJI APPLES
Provided by Santiago De La Cruz
Categories Fruit Pork Roast Low Fat Dinner Apple Meat Fall Healthy Self Texas Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150°. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.
PORK LOIN STUFFED WITH APPLES
Provided by Food Network
Number Of Ingredients 10
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.;
PORK LOIN ROAST WITH YAM-STUFFED APPLES
I was given this delicious pork recipe by a neighbor, and it's become a real favorite with our family! We always serve this dish for special occasions.
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Combine sage, pepper and 1 teaspoon salt; rub over pork roast. Place roast, fat side up, on rack in open pan. Bake, uncovered, at 325° 2-1/2 to 3-1/4 hours or until thermometer reads 160°. , Meanwhile, core each apple, removing enough pulp to make 1-1/4-in. opening. Reserve pulp. Mash sweet potatoes; combine with 1/4 cup reserved yam liquid, apple pulp, brown sugar, 1/2 teaspoon salt, cinnamon and half the almonds. , In saucepan, heat butter and maple syrup until butter is melted. Drizzle half the butter mixture into apple cavities. Fill apples with yam mixture; garnish with remaining almonds. Place apples around roast or in separate baking dish, timing so that apples will bake 45-60 minutes and be done at the same time as the roast. Baste apple occasionally with remaining butter mixture. To serve, arrange roast and stuffed apples on heated platter.
Nutrition Facts :
PORK TENDERLOIN STUFFED WITH CARAMELISED APPLES
Make and share this Pork Tenderloin Stuffed With Caramelised Apples recipe from Food.com.
Provided by Laka
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
- Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
- Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
- Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
- Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
- Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
- Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
- Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
- Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.
PORK LOIN ROAST WITH FIG & APPLE STUFFING
A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce
Provided by Good Food team
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
- Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
- When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
APPLE STUFFED PORK LOIN WITH RASPBERRY SAUCE
This recipe if from the Buxton Inn in Granville, Ohio. Two school teachers are busy restoring not just the inn, but the whole block in this town amid Ohio's Welsh Mountains. People drive from miles around to eat at this beautiful inn. This is an awesome dish. If fresh berries are not available, of course you can use frozen. If you prefer not to use brandy, you could use apple juice.
Provided by grandma2969
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 626.2, Fat 27, SaturatedFat 10.2, Cholesterol 139.4, Sodium 349.9, Carbohydrate 54.5, Fiber 5.2, Sugar 29.1, Protein 39.8
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