Recipe by Oxmoor House January 2001


Recipe Summary test

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


Ingredient Checklist


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

  • 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.

  • 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.

  • 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

Nutrition Facts

270 calories; fat 10g; saturated fat 2.8g; protein 24.8g; carbohydrates 18.9g; cholesterol 67mg; iron 1.6mg; sodium 262mg; calories from fat 33%; fiber 1.4g; calcium 23mg.