APPLE-STUFFED PORK TENDERLOIN
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
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
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
SAVOURY APPLE STUFFED BBQ PORK SIRLOIN
This recipe I made up on the spot when asked to guest host in the Grilling Forum. I have cooked many pork roasts and this one beats them all by a million! You can prepare the roast the day before and let marinate overnight. Hope you enjoy!
Provided by TheCharcoalGourmet
Categories Pork
Time 3h40m
Yield 1 Roast, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut your roast in half lengthwise and unfold it open like a book. Put it in a roasting pan and pour the apple cider over it. Inject some of the cider into the roast at 1" intervals. (this takes approximately 1 beer). Set aside.
- Prepare the stuffing: Mix all ingredients together in a large bowl, making sure all bread is moistened with the apple cider. Spoon approximately half of the stuffing onto the center of the pork, wrap the remaining in a foil packet.(another beer).
- Fold over one side of the pork so that the stuffing is now in the middle of the meat. Tie with butcher twine. Put the roast back into the pan and let marinate for a few hours or overnight.
- Cooking instructions: Preheat your coals, or gas bbq if that's what you have. If using coals: Separate coals to either side of bbq leaving a space in the middle. Put roast directly over coals on one side, fat side down. Let roast this way until seared,(approx. 1 beer) then turn over and place roast in center of bbq, over the space, between the 2 beds of coals. Let roast until internal temperature reaches 170 with meat thermometer (approx 3 hours or 6 beers).
- If using gas bbq: After preheating bbq, put roast on fat side down until seared (approx. 20 mins). Turn off one burner and turn the roast over placing over top of side with burner "off" Turn other burner down to "low". Put foil stuffing packet on bbq with roast. Roast until internal temperature reaches 170 with a meat thermometer. (approximately 3 hours).
- Cut strings, scoop out stuffing and slice roast into 3/4" thick slices.
- Mix stuffing with stuffing from packet and serve separately ( or with beer).
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