Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing

View previous topic View next topic Go down

Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing

Post  justmecookin on Sat Dec 18, 2010 8:03 pm

Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing

6 cups (1/2-inch) cubed white bread (about 8 slices)
1 tablespoon butter or stick margarine
1 1/4 cups diced ham (about 6 ounces)
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 garlic clove, minced
1 1/2 cups chopped Granny Smith apple (about 1/2 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup apple juice

3 pounds boned pork loin roast
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Cooking spray
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind

Preheat oven to 400°. To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat.

Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.

To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400° for 30 minutes.

Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400° for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing. Makes10 servings (serving size: 3 ounces pork and 1/2 cup stuffing)


Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum