Monday, October 13, 2008

Apple Stuffed Pork Loin Roast

He was thrilled about the picture

I do most of the cooking in my house, but sometimes Aaron will get this urge to make something. Most of the time he saw someone cookin something on TV or he had something at a restaurant and wants to imitate it. The other day when I was at work, he saw something on TV and got an idea! Now, my husband is very funny, he doesn't stick with the easy stuff. Most everything he cooks is like gourmet/fancy stuff, food I probably wouldn't even try. This time it was Apple Stuffed Pork Loin Roast, and it turned out great. He looked up a recipe on-line, but sort-of did his own thing. I'm going to post the recipe he looked up.

Apple Stuffed Pork Loin Roast

2 garlic cloves minced
1 teaspoon coarse salt
1 teaspoon dried rosemary
1/2 teaspoon dried thyme (didn't have any of this)
1/2 teaspoon black pepper
1 boneless center cut pork loin roast (4-5 pounds) (We just got a pork loin roast, don't know if it was center cut)
1 Tablespoon butter
2 large tart apples, peeled, cored, and thinly sliced
1 medium onion, cut into thin strips
2 Tablespoons brown sugar
1 teaspoon Dijon mustard
1 cup apple cider or apple juice
Stuffing (we used Williams and Sanoma Foccacia stuffing - not cooked) (the stuffing wasn't part of the original recipe.)


1. Prehead oven to 325. Combine garlic, salt, rosemary, thyme, and pepper in a small bowel. Cut roast lengthwise almost, but not through the bottom. Open like a book. Rub half of glaric mixture onto cut sides of pork.

2. Melt butter in large skillet over medium-high heat. Add apples and onions, cook and stir 5-10 minutes or until soft. Stir in brown sugar and mustard. Aaron mixed this with the stuffing and then moistened it all with some apple juice/chicken broth mixture. Spread the mixture on the middle of the roast. Close roast with kitchen string. Rub outside of roast with garlic mixture. Pour apple cider over roast.

3. Roast, uncovered, basting frequently with pan dippings for 2-2 1/2 hours or until thermometer reads 155. Remove roast from oven and let stand 15 minutes before sliced. (internal temerature will continue to rise during standing time.)

Cut and enjoy! It was a yummy dinner for General Conference weekend!

2 comments:

Marsha said...

Now that looks intimidating! How professional!

Franknkaren said...

Wow, fancy! I wish I had the drive to cook fancy food like that. It looks so good!