Spiced-and-Stuffed Pork Loin With Cider Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
1 tablespoon butter |
1/2 cup finely chopped onion |
1/8 teaspoon pepper |
1 cup apple cider |
1/2 cup peeled and diced granny smith apple |
1/2 cup chopped dried apricots |
1 teaspoon rubbed sage |
2 cups cornbread stuffing mix |
2 (3-pound) boneless pork loin roasts, trimmed |
2 tablespoons olive oil, divided |
spice rub |
2 granny smith apples, cut into wedges |
cider sauce |
Directions:
1. Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and sauté 6 to 8 minutes or until tender. Add cider and next 3 ingredients, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
2. Butterfly 1 pork loin by making a horizontal cut (about one-third down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.)
3. Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two-thirds portion of pork loin, beginning at top or bottom of inside cut.
4. Place pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides evenly with half of Spice Rub. Spread half of stuffing mixture on pork, leaving a 1/2-inch border. Roll up roast, and tie with kitchen string at 2-inch intervals.
5. Repeat with remaining pork loin, oil, Spice Rub, and stuffing mixture.
6. Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roasts, seam sides down, on apples.
7. Bake at 450° for 25 minutes. Reduce temperature to 425°; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven; let stand 15 minutes or until thermometer reaches 160° before slicing. Discard apples. Serve pork with Cider Sauce.
8. Note: For testing purposes only, we used Pepperidge Farm Cornbread Stuffing mix.
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