Apple-Stuffed Pork Roast
- 1 small apple, chopped
- 1/2 cup soft breadcrumbs
- 1/4 cup celery, chopped
- 2 tablespoons raisins
- 2 tablespoons walnuts, chopped
- 2 tablespoons green onions, sliced
- 1 dash ground nutmeg
- 2 tablespoons apple juice or 2 tablespoons apple cider, divided
- 3/4 lb pork tenderloin, trimmed of separable fat
- 1/2 cup apple juice or 1/2 cup apple cider
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon ground cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
- Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
- To butterfly the pork tenderloin, make a single lengthwise cut down the center of one narrow edge of the meat, cutting to within 1/2-inch of the other side. Spread the meat open.
- Place knife in the "v" of the first cut.
- Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat.
- Repeat on the opposite side of the "v".
- Spread these sections open.
- Cover meat with clear plastic wrap.
- Pound with a meat mallet to 1/2-inch thickness.
- Spread stuffing over meat.
- Roll up from one of the short sides.
- Tie with string to secure.
- Brush with some of the remaining 1 tablespoon apple juice.
- Place meat on a rack in a shallow roasting pan.
- Roast, uncovered, in a 350 degree Fahrenheit oven for 1 to 1-1/4 hours or meat thermometer registers 170 degrees Fahrenheit; brush with the remaining 1 tablespoon apple juice or apple cider after 30 minutes.
- Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or cider, cornstarch, and cinnamon.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve with roast.
- Makes 4 servings.
apple, soft breadcrumbs, celery, raisins, walnuts, green onions, ground nutmeg, apple juice, pork tenderloin, apple juice, cornstarch, ground cinnamon
Taken from www.food.com/recipe/apple-stuffed-pork-roast-412608 (may not work)