Tuesday, November 13, 2012

Apple and Cranberry Stuffed Pork Roast




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

No comments:

Post a Comment

Comments are such a treasure. Please share your thoughts, I would love your feedback.

Cynthia