Apple-Stuffed Pork Roast Recipe

5 2 4
Apple-Stuffed Pork Roast Recipe
Apple-Stuffed Pork Roast Recipe photo by Taste of Home
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Apple-Stuffed Pork Roast Recipe

Read Reviews
5 2 4
Publisher Photo
“My husband doesn’t usually like healthy meals, but this pretty entree is one of his favorites,” assures Melissa Holtz of Covington, Kentucky.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 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

Directions

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. Yield: 2 servings.
Originally published as Apple-Stuffed Pork Roast in Cooking for 2 Winter 2006, p7

Nutritional Facts

1 each: 314 calories, 8g fat (2g saturated fat), 95mg cholesterol, 181mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat, 1/2 fruit.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 2 servings.
Originally published as Apple-Stuffed Pork Roast in Cooking for 2 Winter 2006, p7

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Reviews forApple-Stuffed Pork Roast

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MY REVIEW
Kartay User ID: 8650061 239417
Reviewed Dec. 14, 2015

"Good enough to serve in a restaurant. Had all ingredients on hand. Inexpensive, and everyone liked it. Will make again."

MY REVIEW
firefly13__ User ID: 5680594 145937
Reviewed Jan. 14, 2011

"Absolutely delicious! My very picky son loved it...he even had seconds :D It was so easy to make and very moist. I did substitute dried cranberries for raisins."

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