MAPLE BAKED PORK LOIN ROAST
This is a GREAT recipe. Do not let the ingredients scare you, they combine to make a really great taste. The pork is so moist and tender that it will fall apart when you go to cut it. I find it comes out best with the loin that has two sections. If it is a single loin, it still comes out great, but does not fall apart quite so much. Everyone who tries this loves it so far. It's my husband's favorite and very easy to make. It cooks for 1 hr 45 min - 2 hrs.
Provided by Janet P.
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.
- Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.
- Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 28.1 g, Cholesterol 126.5 mg, Fat 12.8 g, Fiber 0.2 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 340 mg, Sugar 22.7 g
ROAST MAPLE PORK LOIN
Nothing says "holiday meal" to me like a centerpiece-worthy platter of roasted meat and vegetables. The season requires that you have options, because you might be cooking for a crowd or a dinner party. I like to make a little extra of this particular recipe, and use the leftovers for sandwiches. What could be better?
Provided by Melissa Clark
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
- Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
- Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
- Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
- Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
- Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
- Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
- Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.
ROAST RACK OF PORK WITH CARAMELIZED MAPLE ONIONS
Steps:
- Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
- Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
- Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.
MAPLE GLAZED PORK ROAST WITH SWEET POTATOES
Provided by Anne C. Kelley
Categories Pork Potato Roast Dinner Winter Family Reunion Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Pat pork dry and season generously with salt and pepper. Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour. Set pork on flour in pan and roast in middle of oven 40 minutes. Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F., 20 to 25 minutes more.
- While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces. In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes. Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water. Return potatoes to kettle and mash with a potato masher, or purée in a food processor. Season potatoes with salt and pepper and keep warm.
- Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes. While pork is standing, skim fat from pan juices. In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
- Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits. Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil. Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes. Pour sauce through a fine sieve into a sauceboat.
- Slice pork and serve with sweet potatoes and sauce.
MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS
Provided by Molly Stevens
Categories Mustard Onion Roast Dinner Apple Pork Tenderloin Fall Maple Syrup Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
- Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
- For vegetables and breadcrumbs:
- Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
- Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
- Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
- Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
- Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
- What to drink:
- Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).
MAPLE & MUSTARD GLAZED PORK ROAST
This dish is so gourmet and yet so easy to prepare. I found it on the internet from the National Pork Producers Council. It makes a lot of sauce but trust me- that's a good thing!
Provided by Christmas Carol
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine maple syrup, Dijon mustard, cider vinegar, and soy sauce.
- Spread mixture over pork roast and place in a shallow baking dish.
- Roast pork in a 350F oven about 1 1/4 hours or until internal temperature reaches 160F, basting with sauce occasionally.
- Remove roast from the oven and let stand for 10 minutes before serving.
- Slice roast and and smother with sauce.
Nutrition Facts : Calories 351.7, Fat 12.9, SaturatedFat 2.4, Cholesterol 96.8, Sodium 495.8, Carbohydrate 24.3, Fiber 0.3, Sugar 21.4, Protein 33.2
MAPLE ROAST PORK
Make a sweet-and-sour maple syrup for covering the pork.
Provided by Georgia Downard
Categories Pork Dinner Fall Healthy Maple Syrup Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Position racks in upper and lower oven; heat oven to 450°F. Coat pork with 1 teaspoon oil; sprinkle with 1 tablespoon thyme, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Place pork in center of pan; roast on upper rack until browned, 10 minutes. In a bowl, combine syrup, vinegar and mustard. In another bowl, toss sweet potatoes and apples with remaining 1 tbsp thyme, 2 tsp oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer around pork on pan. Coat pork with half syrup mixture; place pan on lower rack; roast until pork's internal temperature reaches 145°, 10 to 15 minutes. Transfer pork to a plate; cover loosely with foil; let rest 10 minutes. Turn sweet potatoes and apples; continue roasting until tender, 8 to 10 minutes. Spoon remaining syrup mixture over pork; slice and serve with sweet potatoes and apples.
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Found online. A flavorful roast that would pair well with potatoes, onions and carrots. Can double the glaze and pour over the veggies too.
Provided by AZPARZYCH
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C)
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl.
- Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (57 degrees C), about 1 hour.
- Remove from oven, and let rest about 10 minutes before slicing to serve.
MAPLE GLAZED PORK ROAST WITH SWEET POTATOES
This recipe makes a delicious and flavorful roast. I use about 1/2 cup of maple syrup to baste the roast and add some brown sugar to the sweet potatoes when I mash them. I left the original recipe unchanged here to post for you. I love sweet potatoes with pork! I hope you enjoy this one!
Provided by Bev I Am
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Pat pork dry and season generously with salt and pepper.
- Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
- Set pork on flour in pan and roast in middle of oven 40 minutes.
- Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more.
- While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
- In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
- Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
- Return potatoes to kettle and mash with a potato masher, or purée in a food processor.
- Season potatoes with salt and pepper and keep warm.
- Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
- While pork is standing, skim fat from pan juices.
- In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
- Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
- Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
- Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
- Pour sauce through a fine sieve into a sauceboat.
- Slice pork and serve with sweet potatoes and sauce.
- Serves 6 to 8.
Nutrition Facts : Calories 867.8, Fat 31.2, SaturatedFat 8.5, Cholesterol 208.8, Sodium 311.1, Carbohydrate 74, Fiber 9.2, Sugar 20.6, Protein 69.9
MAPLE-GLAZED ROAST LOIN OF PORK WITH APPLE PUREE
Provided by Marialisa Calta
Categories dinner, roasts, main course
Time 1h50m
Yield Six servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Place the pork on a platter and dredge well with the cornstarch. Sprinkle with salt and pepper to taste.
- Place in a roasting pan, ribs down, and set in the oven. After 10 minutes, reduce heat to 325 degrees and brush the loin liberally with the maple syrup; reserve remaining syrup. Continue roasting, basting every 7 minutes, until the loin reaches an internal temperature of 155 degrees, about 1 1/4 hours, or until desired degree of doneness.
- Meanwhile, wash, quarter and core the apples (do not peel). Place in a nonaluminum pan with 3 tablespoons of the remaining syrup. Cover and simmer over medium heat until apples burst and are soft, about 15 minutes. Process through a food mill or sieve and set aside.
- When the loin is done, remove from the oven and set aside on a platter. Drain the fat from the pan and pour in the broth and cider. Reduce over medium heat by half. Strain into a sauce boat.
- Serve the roast with the sauce and apple puree on the side.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 13 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1423 milligrams, Sugar 61 grams
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
MAPLE-MUSTARD GLAZED PORK ROAST
Steps:
- Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork roast. Marinate 1 hour to overnight. Place roast in a shallow pan. Roast pork in a 350 degree oven until internal temperature reaches 160 degrees, about 45 minutes to 1 1/4 hours. Remove roast from oven and let rest 10 minutes before slicing to serve.
MAPLE CIDER PORK ROAST RECIPE BY TASTY
Here's what you need: Kroger® Boneless Whole Pork Tenderloin, dried bay leaves, kosher salt, whole black peppercorn, whole fennel seeds, whole anise seeds, garlic, ground cinnamon, apple cider, maple syrup, fresh sage, fresh rosemary, fresh thyme, garlic, maple syrup, apple cider, olive oil, white wine, balsamic vinegar, apple cider, chicken stock, heavy cream, cornstarch, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
- Preheat the oven to 350°F (180°C).
- Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
- Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
- In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
- Enjoy!
MAPLE-GLAZED STUFFED ROAST PORK
Substitute: Prepare using STOVE TOP Apple Stuffing Mix. Substitute 1/2 cup finely chopped fresh pears for the apples. Make it Easy: Have a butcher butterfly the pork loin for you.
Provided by Melanie Campbell
Categories Roasts
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. HEAT oven to 350ºF
- 2. MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.
- 3. SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.
- 4. BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.
MAPLE-GLAZED STUFFED ROAST PORK RECIPE - (4.4/5)
Provided by june
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Melt butter in large skillet on medium heat. Add apples; cook and stir 3 minutes or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 minutes; mix lightly. Spoon stuffing mixture onto cut side of meat to within 1/2-inch of edges. Roll up, jelly-roll fashion, starting at one of the short ends. Place, seam-side down, in roasting pan sprayed with cooking spray. Bake 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 minutes or until meat is done (160 degrees). Let stand 15 minutes before slicing to serve.
PORK ROAST WITH GOAT CHEESE AND MAPLE SAUCE FROM QUEBEC
Make and share this Pork Roast With Goat Cheese and Maple Sauce from Quebec recipe from Food.com.
Provided by Boomette
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparation of the roast : In a bowl, mix goat cheese and pecans. Add salt and pepper. Remove the string that is around the roast if needed, then do an incision on all the length in the center. With a spatula, spread the mixture of cheese in the cavity of the roast. Add salt and pepper if wanted. Tie up again the roast on all the length with a roast string.
- Put pork roast in an oven dish. In a bowl, mix maple syrup and water and sprinkle on the roast. Cook in a preheated oven of 350 F for about 1 hour or until pork is lightly pink inside and have an internal temperature of 158°F Sprinkle the roast with liquid every 15 minutes.
- Preparation of the sauce : In a casserole, melt 1 tablespoon of butter. Add shallots and cook about 3 minutes or until tender (don't let it be golden). Add the veal stock, port wine and maple syrup. Bring to boil and let simmer for about 3 minutes. In a small casserole, melt the remaining butter. Incorporate the flour. Add the mixture of butter to the sauce and whip 2 to 3 minutes or until thick. When ready to serve, cut the roast in slices and sprinkle with maple sauce.
Nutrition Facts : Calories 743.8, Fat 32.5, SaturatedFat 14.1, Cholesterol 199.8, Sodium 375.1, Carbohydrate 52, Fiber 1.1, Sugar 43.6, Protein 58.9
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
SLOW-COOKER MAPLE-SAGE PORK ROAST
Maple syrup brings subtle sweet flavor to a savory pork roast cooked alongside lovely vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. In small bowl, mix cornstarch and 1/2 cup water until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 75 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 7 g, TransFat 0 g
MAPLE-GLAZED STUFFED ROAST PORK
Give this Maple-Glazed Stuffed Roast Pork a try for your next get-together! With its sweet and savory flavor combination, this roast pork recipe will make you the star of the dinner party. Warning: it's so tasty you may want to keep it all to yourself.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add hot water and stuffing mix; stir. Remove from heat. Let stand 5 min.; mix lightly.
- Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly roll fashion, starting at one short end. Place seam side down, in roasting pan sprayed with cooking spray.
- Bake 1 hour. Mix syrup, mustard and rosemary until blended; spread over meat. Bake 20 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
ORANGE-MAPLE PORK ROAST
A short list of ingredients makes this recipe so appealing for entertaining. Leftovers can be used in a stir-fry along with your favorite vegetables.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 14-16 servings.
Number Of Ingredients 6
Steps:
- Drain oranges, reserving juice; set juice and oranges aside. In a large skillet, brown roast in oil on all sides. Transfer to a rack in a shallow roasting pan. Combine syrup and reserved juice; pour over roast. Sprinkle with rosemary. Cover and bake at 325° for 1-1/2 to 2 hours or until thermometer reads 160°, basting every 30 minutes., Let stand for 10-15 minutes before slicing. Garnish with starfruit and reserved oranges. Drizzle with pan juices if desired.
Nutrition Facts :
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