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Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy

Yield 8 servings (serving size: 1 slice roast, 1/2 onion slice, 1/2 apple ring, and gravy)


  • 1 cup corn bread stuffing mix (such as Pepperidge Farm)
  • 3 tablespoons bourbon, divided
  • 2 tablespoons maple syrup, divided
  • 1/2 cup finely chopped Vidalia or other sweet onion
  • 1/2 cup finely chopped peeled Granny Smith apple
  • 3 tablespoons chopped pecans
  • 1 1/2 tablespoons water
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 (2-pound) lean rolled boned pork loin roast
  • 1/4 teaspoon salt
  • Cooking spray
  • 4 (1/4-inch-thick) slices Vidalia or other sweet onion
  • 4 (1/4-inch-thick) rings Granny Smith apple
  • 1 cup unsweetened apple juice
  • 1/8 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1/4 cup water

Nutrition Information

  • calories 270
  • fat 10 g
  • satfat 2.8 g
  • protein 24.8 g
  • carbohydrate 18.9 g
  • cholesterol 67 mg
  • iron 1.6 mg
  • sodium 262 mg
  • caloriesfromfat 33 %
  • fiber 1.4 g
  • calcium 23 mg

How to Make It

  1. Combine stuffing mix, 1 1/2 tablespoons bourbon, 1 tablespoon syrup, chopped onion, and next 6 ingredients in a bowl; toss until well blended.

  2. Unroll roast, and trim fat. Spread stuffing mixture over inside surface of roast. Reroll roast, and secure at 1-inch intervals with heavy string; sprinkle with 1/4 teaspoon salt.

  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add stuffed roast, browning on all sides. Place browned roast in a 4-quart electric slow cooker. Arrange onion slices and apple rings on top of roast. Combine 1 1/2 teaspoons bourbon, remaining 1 tablespoon syrup, and 1 cup apple juice; stir well, and pour over roast. Cover and cook on low-heat setting for 4 hours or until pork is done. Place roast, onion slices, and apple rings on a platter. Cut roast into 8 slices; cut onion slices and apple rings in half crosswise. Set aside, and keep warm.

  4. Pour cooking liquid into a medium saucepan; stir in remaining 1 tablespoon bourbon and 1/8 teaspoon salt. Place flour in a small bowl; gradually add 1/4 cup water, stirring with a whisk until well blended. Add flour mixture to pan; cook over medium heat until thick and bubbly, stirring constantly. Serve gravy with roast, onion slices, and apple rings.

Oxmoor House Healthy Eating Collection