Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing

Apple-Glazed Pork Loin Roast with Apple-Ham StuffingRecipe
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.


10 servings (serving size: 3 ounces pork and 1/2 cup stuffing)

Recipe from

Cooking Light

Nutritional Information

Calories 396
Caloriesfromfat 38 %
Fat 16.8 g
Satfat 6 g
Monofat 7.3 g
Polyfat 2.1 g
Protein 32 g
Carbohydrate 27.9 g
Fiber 1.7 g
Cholesterol 100 mg
Iron 2.5 mg
Sodium 676 mg
Calcium 50 mg


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
Cooking spray
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind


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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