As dramatic as a crown roast of pork may be, a boneless pork loin roast is just more practical today. It's leaner,easier to find, and simplier to prepare. We've substituted lean ham for the pork sausage and added a piquant glaze and more spices reflective of today's hunger for bigger, bolder flavors.
6 cups (1/2-inch) cubed white bread (about 8 slices)
1 tablespoon butter or stick margarine
1 1/4 cups diced ham (about 6 ounces)
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 garlic clove, minced
1 1/2 cups chopped Granny Smith apple (about 1/2 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup apple juice
3 pounds boned pork loin roast
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind
How to Make It
Preheat oven to 400°.
To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.
To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400° for 30 minutes. Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400° for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing.
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I use this recipe often. It originally had so many good reviews (seems like most recipes online have had most of their reviews removed). I don't make the stuffing but do the pork. However, after the quick 400 degree for 15 minutes portion, Then I put it in a slow oven, wrapped completely around in foil to contain the juices for about 2 hours (at 300 or less - 275 for me since I have a hot oven). It always comes out so juicy and it's still great after freezing.
I don't see how lean pork loin can come out juicy for others and not for me, even tho I took it out at 140'. I also didn't know whether to use the broiler rack as well. I did and the stuffing was delicious. I didn't see much use in the glaze altho the others liked it. I couldn't find apple jelly so used apple pepper jelly I had and it was fine. Next time I will do what the "otherwhitemeat" website suggests: brine the roast and then put it on the electric smoker with water bath. Will let you know how it turns out.
I found this recipe disappointing. It was too sweet; the glaze overrode the savory edge that I had supposed that the spice rub would add. The stuffing didn't have much pizzazz either. If you try it, do use a thermometer with a remote temperature gauge; it cooked MUCH faster than the times suggested. The pork loin was exactly 3 lbs and got to 145 in less than half the time suggested.
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