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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 216.4
  • Total Fat: 9.4 g
  • Cholesterol: 63.8 mg
  • Sodium: 484.5 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 24.9 g

View full nutritional breakdown of Apple-Stuffed Pork Roast calories by ingredient
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Apple-Stuffed Pork Roast

Submitted by: JDLANDER


Better Homes and Garden, Healthy Family Cookbooks, p. 94. Better Homes and Garden, Healthy Family Cookbooks, p. 94.
Number of Servings: 12


    1 3- to 3 1/2 pound boneless pork single loain roast
    1/2 c. chunky-style applesauce
    1/2 c. finely chopped celery
    2 Tbsp. raisins
    1 tsp. ground cinnamon
    1/2 tsp. ground sage
    1/4 tsp. pepper
    Dash of salt
    1/4 c. finely chopped apples
    1 1/4 c. apple cider or apple juice.
    4 tsp. cornstarch


To butterfly the roast, make a single lengthwise cut downt he center of the roast, cutting to within 1/2 inch of the other side. Spread the meat open. At the center of the roast, make one slit tot he right and perpendicular to the cut and one slit to the left and perpendicular tot he cut. Cover roast with clear plastic wrap. Pound with a meat mallet to about 10 inches wide. Set roast aside.

In a small mixing bowl stir together applesauce, celery, raisins, cinnamon, sage, pepper, and salt. Remove plastic wrap from roast. Spread the applesauce mixture over the raost within 1/2 in of edges.

To roll the roast, start at one long side and roll up jelly-roll style. SEcure the roast with a kitchen string, tying the roast crosswise at several places to prevent it from unrolling during cooking.

Place on a rack ina roasting pan; insert a meat thermometer. Roast uncovered in a 325 oven for 1 3/4 to 2 1/2 hours or till meat thermometer register 160 to 170 degrees. Transfer to a warm platter; cover and keep warm.

For sauce, in asmall saucepan cook the apples in 1/2 cup of the apple cider for 3 to5 minues or till tender. In a small bowl stir remaining cider into cornstarch; add to saucepan. Cook and stir till thickened and bubly; cook for 2 minutes or more. Untie roast; slice thin. Serve sauce with roast. Makes 10 to 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JDLANDER.

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