This roast is the most delicious thing I have eaten in
the last six months. Seriously delicious.
Start with a pork 3 lb roast. Now, you can cut this roast as big as you
like.
At the same time, in a small pot, heat apple juice, apple
cider brown sugar, chopped apple, cranberries, onion or shallots, dry mustard, cayenne
pepper and allspice. Cook for 30 to 40 minutes, until the mixture is dark and the apples are fully cooked.
Cut a horizontal line into the the roast about 1/2 inch
deep.
As you cut the roast, keep turning the roast away from
the knife.
You will end up with a flat piece of roast.
Place into two pieces of wax paper and pound the roast
flat.
Season inside the roast with salt and pepper.
Meanwhile, strain the apple mixture and pulse in a food processor. Place the stuffing onto the roast
leaving a 1/2 inch from the edge.
Roll the roast back up the opposite way you cut it.
Tie the roast with twine.
Place into a preheated 350 degree oven until the internal
temperature is 130 to 135 degrees. Remove from oven, cover with foil and let
rest for 10 minutes.
Remove the twine and cut into 1/2 inch slices.
Bake at 350 degrees for 45 to 60 minutes or until the internal temperature is 130 to 135 degrees. Pour the excess juice over the roast.
This roast will be moist and flavorful. Spoon the pan juices over the roast. So good and worth the effort.
Apple Cranberry Stuffed Pork Roast
Recipe
Ingredients
Filling
- 1 cup apple juice
- 1/2 cup cider vinegar
- 3/4 cup packed light brown sugar
- 1 large shallot or 1/2 onion peeled, thinly slice
- 1 whole apples, chopped into small pieces.
- 1/2 cup dried cranberries
- 1 Tbsp dry mustard
- 1/2 teaspoon ground allspice
- 1/8 to 1/4 teaspoon cayenne pepper
Pork
Roast
- 2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
- Kosher salt and freshly ground black pepper
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Cynthia