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Apple Raisin Stuffed Pork Loin recipe
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To make Apple Raisin Stuffed Pork Loin you will need
Ingredients
| 2 | tablespoons | Chopped green onions | | 1 1/2 | cups | Unpeeled; chopped apple | | 1/2 | cups | Soft whole wheat breadcrumbs | | 1/3 | cups | Raisins; chopped | | 1/4 | cups | Chopped fresh parsley | | 1/4 | teaspoons | Salt | | 1/8 | teaspoons | Pepper | | 1 1/2 | pounds | Boneless pork loin; trimmed | | 1 1/2 | teaspoons | Dried Italian seasoning | | 1/4 | teaspoons | Salt | | 1 | tablespoon | Cornstarch | | 3/4 | cups | Apple juice | | 1 | teaspoon | Sugar | | 1 | tablespoon | Water | | | Watercress sprigs; red grapes, for garnish |
Instructions
Saute green onions in a skillet coated with cooking spray until tender;
remove from heat.
Stir in apple and next 5 ingredients; set aside.
Prepare pork loin for stuffing.
Spread apple mixture over flattened pork loin, leaving a 1/2 inch border;
rll up pork loin, jellyroll fashion, starting with long side.
Tie rolled loin. Place on a rack coated with cooking spray; place rack in a
shallow roasting pan. Coat loin with cooking spray; sprinkle with Italian
seasoning and 1/4 teaspoon salt.
Bake covered, at 350 for 1 hour and 5 minutes or until a meat thermometer
registers 160. Let stand 10 minutes before slicing.
Whisk cornstarch and next 3 ingredients in a small heavy saucepan. Bring
mixture to a boil over medium heat, whisking constantly. Boil, whisking
constantly, 1 minute. Serve with stuffed pork loin. Garnish, if desired.
Makes 6 servings.
Note: To prepare pork loin for stuffing, slice pork loin lengthwise down
the center, cutting to, but not through the bottom. Starting from center
cut, make a horizontal cut toward 1 side, stopping 1/2 inch from edge.
Repeat on opposite side. Unfold loin so that it is flat.
Flatten loin evenly to about a 12x8 inch rectangle using a meat mallet or
rolling pin.
After stuffing and rolling, tie the loin at 2 inch intervals with heavy
string or kitchen twine. Be sure to bake seam side down.
Enjoy your Apple Raisin Stuffed Pork Loin
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Sun 13 Jul 2008
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