Print Options

Back to Pork Loin Roast with Yam-Stuffed Apples >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

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.

8-10 ServingsPrep: 25 min. Bake: 3-1/4 hours

Ingredients

1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1-1/2 teaspoons salt, divided
1 boneless whole pork loin roast (3 to 4 pounds)
8 to 10 large tart apples
1 can (24 ounces) sweet potatoes, drained and liquid reserved
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup slivered almonds, toasted, divided
1/4 cup butter
1/4 cup maple syrup

Directions

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 meat 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.

2 of 2

Pork Loin Roast with Yam-Stuffed Apples (continued)

Directions (continued)

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. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 442 calories, 14 g fat (5 g saturated fat), 80 mg cholesterol, 472 mg sodium, 52 g carbohydrate, 7 g fiber, 28 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer