Pork Loin Roast with Yam-Stuffed Apples Recipe
- 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
- 1. 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°.
- 2. 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.
- 3. 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. Yield: 8-10 servings.
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.
Reviews for Pork Loin Roast with Yam-Stuffed Apples
"What a great inspiration. It is beautiful to look at and delicious My only negative comment is that the cooking time was too long. Pork only has to cook to 145 and apples turn to mush when overcooked. I corrected the time on mine and it was great."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer