Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and sauté 6 to 8 minutes or until tender. Add cider and next 3 ingredients, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
Butterfly 1 pork loin by making a horizontal cut (about one-third down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.)
Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two-thirds portion of pork loin, beginning at top or bottom of inside cut.
Place pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides evenly with half of Spice Rub. Spread half of stuffing mixture on pork, leaving a 1/2-inch border. Roll up roast, and tie with kitchen string at 2-inch intervals.
Repeat with remaining pork loin, oil, Spice Rub, and stuffing mixture.
Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roasts, seam sides down, on apples.
Bake at 450° for 25 minutes. Reduce temperature to 425°; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven; let stand 15 minutes or until thermometer reaches 160° before slicing. Discard apples. Serve pork with Cider Sauce.
Note: For testing purposes only, we used Pepperidge Farm Cornbread Stuffing mix.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This recipe was delicious! I helped my husband cook it, but glad he did the tieing portion, because I would have become easily frustrated with it, other than that, the recipe is just a little time consuming to prepare and cook. I agree that this is would be a great holiday dish, maybe with some cranberries and green beans. I think we might make this for Christmas dinner this year. I agree with the other review about the cider sauce, it didn't pack a whole lot of punch, but maybe it wasn't supposed to. Delicious, delicious, delicious, just make sure you have about 1 1/2 - 2 hours to prepare and cook, but oh so worth it!
Very good recipe. The cider sauce didn't add much. Next time I will just heat additional apple cider and spoon over sliced pork.
Also will forego the apple wedges on the bottom of the pan. I really don't think they added to the dish, especially since you are to just discard them after cooking the dish. They just burned on the bottom and were a mess to clean up.
I've made this for several Christmases -- it's absolutely wonderful. I substitute dried cranberries for the dried apricots, to give it more of a holiday touch. And it's easy enough to make it for a regular Sunday dinner.
I made this again today and agree that you very likely will have to double the stuffing portion of the recipe.
This dish was awesome. I will say that I only used half the size of pork loin it called for but all of the spice mixture. I believe if you use more pork you will have to make twice the spice mixture in order to evoke the flavor this recipe intends. It also got rave reviews from my neighbor insisting it would be a great holiday dish.
Fabulous!! I made this for my whole family and everyone wanted seconds. I suggest serving with some cooked apples. Also, first time stuffing any meat and really not so hard. Spice rub was great. Definitely recommended!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!