The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Apple Stuffed Pork Loin Roast
* 2 cloves garlic, minced
*
1 teaspoon coarse salt
*
1 teaspoon dried rosemary leaves
*
1/2 teaspoon dried thyme leaves
*
1/2 teaspoon freshly ground black pepper
*
1 boneless center cut pork lion roast (4 to 5 pounds)
*
1 tablespoon butter
*
2 large tart apples, peeled, cored and thinly sliced (about 2 cups)
*
1 medium onion, cut into thin strips (about 1 cup)
*
2 tablespoons brown sugar
*
1 teaspoon Dijon mustard
*
1 cup apple cider or apple juice
Preheat oven to 325°F.
Combine garlic, salt, rosemary, thyme and pepper in small bowl.
Butterfly roast*
Rub half of garlic mixture onto cut sides of pork.
Melt butter in large skillet over medium heat. Add apples and onion, cook and stir 5 to 10 minutes or until soft.
Stir in brown sugar and mustard.
Spread mixture evenly onto 1 cut side of roast.
Close halves, tie roast with kitchen string at 2 inch intervals.
Place roast on meat rack in shallow roasting pan. Pour apple juice over roast.
Rub outside of roast with remaining garlic mixture.
Roast, uncovered, basting frequently with pan drippings, 2 to 2 1/2 hours or until thermometer inserted into thickest part of roast registers 155°F.
Remove roast from oven. Tent with foil, let stand 15 minutes before slicing.
Internal temperature will continue to rise 5°F to 10°F during standing time. Carve roast crosswise.
* Butterfly the pork roast by cutting it lengthwise almost to, but not through, the bottom. Then, open the roast as you would a book.