Apple Glazed Pork Loin With Apple Stuffing Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
• Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
• Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
• Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
• Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 400 degrees.
• To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400 degrees for 6 minutes or until toasted; set aside.
• Melt butter in a large nonstick skillet over medium-high heat. Add ham; saute 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 degrees 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 degrees for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155 degrees, basting pork occasionally with jelly mixture.
• Cover and let stand 10 minutes before slicing.

Steps:

• Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
• Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
• Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
• Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
• Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
• Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
• Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.

Steps:

• Heat oven to 375°F.
• Place meat on foil-covered rimmed baking sheet or in shallow foil-lined roasting pan. Reserve 2 Tbsp. barbecue sauce for later use; brush meat with 3 Tbsp. of the remaining sauce.
• Bake 15 min. Turn meat over; brush with remaining barbecue sauce. Bake 15 min. or until done (160°F). Remove from heat. Brush with reserved barbecue sauce; let stand 5 min.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook 3 min., stirring occasionally. Add water and apples; bring to boil. Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff stuffing with fork. Serve meat with stuffing.

Steps:

• 1. Preheat oven to 400 degrees. STUFFING: 2. To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400 degrees for 6 minutes or until toasted, set aside. Melt butter in a large nonstick skillet over medium-high heat. 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. ROAST: 3. To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic through 1/4 teaspoon pepper) in 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 degrees for 30 minutes. Combine the jelly, ginger, and lemon rind in a small bowl Brush jelly mixture over roast. Spoon the stuffing onto the broler pan around pork. Cover with foil and bake at 400 degrees for 15 minutes; uncover and bake an addional 15 minutes or until therometer reaches 155 degrees, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing. Yield: 10 3 ounce servings