Paula Deen Apple Stuffed Pork Loin Yall Recipes

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PAULA DEEN APPLE STUFFED PORK LOIN Y'ALL



Paula Deen Apple Stuffed Pork Loin Y'all image

Make and share this Paula Deen Apple Stuffed Pork Loin Y'all recipe from Food.com.

Provided by Mortadella1985

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
2 granny smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
salt and pepper
1/2-1 cup chicken broth, plus more if needed
1 (3 lb) pork loin roast, butterflied

Steps:

  • Preheat oven to 375°F
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.
  • Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened.
  • Let the stuffing mixture cool completely before putting it in the pork loin.
  • Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
  • Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
  • Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160°F Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Nutrition Facts : Calories 624.8, Fat 33.5, SaturatedFat 11.7, Cholesterol 225.1, Sodium 241.2, Carbohydrate 10.8, Fiber 1.9, Sugar 7.5, Protein 66.9

APPLE-STUFFED PORK TENDERLOIN



Apple-Stuffed Pork Tenderloin image

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 10

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

Steps:

  • In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

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