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Apple Raisin Stuffed Pork Roast

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Prep Time: 15 Min

Total Time: 1 Hr

Makes: 8 servings

Ingredients

  • 2 lb. boneless pork roast
  • 1/4 tsp. salt and 1/4 tsp. pepper
  • 3 apples (red delicious is preferred)
  • 1/2 large sweet Vidalia onion 
  • 4 or 5 fresh sage leaves
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. extra virgin olive oil
  • 1/8 tsp. salt
  • 1 - 2 cups chicken/vegetable stock 
  • 1 egg
  • 3 cups Post Raisin Bran cereal 
  • butcher twine (unflavored dental floss will also work)

Directions

  1. Butterfly Pork with a sharp knife. If you place the pork in the freezer for 30 minutes prior to cutting it is easier to cut.
  2. Season pork with salt and pepper.
  3. Preheat oven to 375°F.
  4. Slice apples, leaving out the core, and half the onion into thin slices.
  5. Heat onions and apples over medium heat with olive oil and salt.
  6. Once apples and onions are cooked down, add in the apple cider vinegar.
  7. Once ingredients are cooked down, turn off heat, add in egg and Raisin Bran. Fluff with fork.
  8. Layer stuffing on pork. Once a thin layer of stuffing is on pork, roll pork.
  9. Once you are satisfied with rolled pork, tie the pork snuggly enough so stuffing won't fall out. Three tied strings may be enough.
  10. Roast pork until thermometer inserted into center of pork registers 145°F. Remove from oven; let stand 10 minutes.

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