Apple-Filled Pork Roast

Cooking Light
6 servings


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Cooking spray
1/3 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 cup diced peeled Rome apple (about 1/2 pound)
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
8 large pitted prunes, diced
1 (2-pound) lean, boned pork loin roast
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 cup apple juice
Rosemary sprigs (optional)


Preheat oven to 325°.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; sauté 3 minutes. Add apple and next 5 ingredients (apple through prunes); sauté 2 minutes or until apple is crisp-tender. Set aside.

Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.

Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.

Created date

October 2003

Nutritional Information

Calories 266
Caloriesfromfat 44 %
Fat 13 g
Satfat 4.3 g
Monofat 5.6 g
Polyfat 1.6 g
Protein 24.6 g
Carbohydrate 11.8 g
Fiber 1.1 g
Cholesterol 81 mg
Iron 1.8 mg
Sodium 166 mg
Calcium 23 mg