Best Paula Deen Apple Stuffed Pork Loin Yall Recipes

PAULA DEEN APPLE STUFFED PORK LOIN Y'ALL

Steps:

• Preheat oven to 375°F
• In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.
• Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened.
• Let the stuffing mixture cool completely before putting it in the pork loin.
• Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
• Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan.
• Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160°F Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

APPLE STUFFED PORK LOIN

Steps:

• Preheat the oven to 375 °F. Lightly spray a shallow baking pan with nonstick cooking spray.
• In a small saucepan, combine the chopped apple, apple cider, raisins, brown sugar, mustard and ground ginger. Cook over medium-high heat until the apples begin to soften, 5 minutes. Stir in the pecans and stuffing mix. Set the mixture aside.
• Lay the pork loin on a cutting board, fat side down. Using a sharp knife, slice the pork lengthwise down the center, cutting to, but not through, the other side. Open the butterflied portion, laying the pork flat. Slice each half lengthwise down the center, cutting to, but not through, the other side and open flat. Place some plastic wrap over the pork and pound to 1/2-inch thickness using a meat mallet or rolling pin.
• Remove the plastic wrap and sprinkle the cut side of the pork loin with 1 teaspoon salt, 1/2 teaspoon onion powder and 1/2 teaspoon pepper. Spoon the apple-stuffing mixture lengthwise down the center of the pork loin. Fold one side of the pork loin over stuffing, and roll up to encase the stuffing. Tie the stuffed pork loin with kitchen twine several inches apart, or secure the rolled loin with silicone wraps.
• Place the stuffed pork loin, fat side up and seam side down, in the prepared pan. Sprinkle the outside of pork with the remaining salt, onion powder and pepper. Bake until a meat thermometer inserted in the meaty portion of the roast resisters 155 °F, 1 hour and 15 minutes. Remove the roast from the oven and let it rest. Because the roast will continue cooking after removed from the oven, the internal temperature of the roast should reach 160 degrees F while resting. Remove the twine, slice and serve.

APPLE-STUFFED PORK TENDERLOIN

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.