Pork Loin Roast with Yam-Stuffed Apples Recipe

4.5 1 2
Pork Loin Roast with Yam-Stuffed Apples Recipe
Pork Loin Roast with Yam-Stuffed Apples Recipe photo by Taste of Home
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Pork Loin Roast with Yam-Stuffed Apples Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 3-1/4 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 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. Yield: 8-10 servings.
Originally published as Pork Loin Roast with Yam-Stuffed Apples in Country October/November 1990, p47

Nutritional Facts

1 each: 442 calories, 14g fat (5g saturated fat), 80mg cholesterol, 472mg sodium, 52g carbohydrate (40g sugars, 7g fiber), 28g protein.

  • 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 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.
Originally published as Pork Loin Roast with Yam-Stuffed Apples in Country October/November 1990, p47

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paul3303 User ID: 1713232 243083
Reviewed Feb. 2, 2016 Edited Feb. 3, 2016

"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."

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