Apple-Stuffed Pork Loin with Maple-Mustard Sauce

Oxmoor House
8 servings (serving size: about 3 ounces pork and about 1 1/2 tablespoons sauce)


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1/2 cup raisins
1/4 cup bourbon or apple juice
1 1/2 teaspoons dried thyme
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups diced peeled Granny Smith apple
1/4 teaspoon grated orange rind
1 (2-pound) boneless pork loin roast
Cooking spray
Maple-Mustard Sauce


Prep: 25 Minutes
Cook: 1 Hour, 20 Minutes
Other: 30 Minutes

Combine raisins and bourbon in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until hot. Remove from microwave; cover and let stand 20 minutes.

Combine thyme and next 3 ingredients in a small bowl, stirring well.

Melt butter in a large nonstick skillet. Add onion and celery; sauté 5 minutes. Stir in apple and half of spice mixture. Sauté 3 minutes or until apple is crisp-tender. Stir in orange rind and raisins with liquid; cook 30 seconds. Set aside.

Trim fat from pork. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butter-flied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Preheat oven to 325°.

Spread apple mixture over pork to within 1/2 inch of edges. Roll up pork, jelly roll fashion, starting with long side. Secure pork at 2-inch intervals with twine.

Rub pork with remaining spice mixture. Place on a broiler pan coated with cooking spray. Bake at 325° for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.

Created date

March 2010

Nutritional Information

Calories 253
Fat 6.6 g
Satfat 2.2 g
Protein 25.5 g
Carbohydrate 22.1 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 532 mg
Caloriesfromfat 23 %
Fiber 1.9 g
Calcium 50 mg