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Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing

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.

Cooking Light NOVEMBER 2000

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

Ingredients

  • Stuffing:
  • 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
  • Roast:
  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 38%
  • Fat: 16.8g
  • Saturated fat: 6g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 32g
  • Carbohydrate: 27.9g
  • Fiber: 1.7g
  • Cholesterol: 100mg
  • Iron: 2.5mg
  • Sodium: 676mg
  • Calcium: 50mg
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Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing recipe

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