Nutritional Info
- Amount Per Serving
- Calories: 540.0
- Total Fat: 23.3 g
- Cholesterol: 130.0 mg
- Sodium: 1,198.4 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 2.1 g
- Protein: 43.6 g
View full nutritional breakdown of Apple-Glazed Pork Loin Roast With Apple-Ham Stuffing calories by ingredient
Apple-Glazed Pork Loin Roast With Apple-Ham Stuffing
This is a SparkPeople.com Recipe (what's this)
Ingredients
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INGREDIENTS FOR 10 SERVINGS:Stuffing:6 cups (1/2-inch) cubed white bread (about 8 slices)1 tablespoon butter or stick margarine1-1/4 cups diced ham (about 6 ounces)1/2 cup chopped onion1/3 cup chopped carrot1/3 cup chopped celery1/2 teaspoon dried thyme1/2 teaspoon dried rosemary1 garlic clove, minced1-1/2 cups chopped Granny Smith apple (about 1/2 pound)1/4 teaspoon salt1/4 teaspoon black pepper1 cup apple juiceRoast:3 pounds boned pork loin roast1 tablespoon garlic powder1 teaspoon ground cinnamon1 teaspoon ground cumin3/4 teaspoon salt1/2 teaspoon ground allspice1/4 teaspoon ground ginger1/4 teaspoon black pepperCooking spray2/3 cup apple jelly2 teaspoons minced peeled fresh ginger1 teaspoon grated lemon rind
Directions
INSTRUCTIONS:
As dramatic as a crown roast of pork may be, a boneless pork loin
roast is just more practical today. It's leaner, easier to find, and
simpler to prepare.
1. Preheat oven to 400 degrees.
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 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.
3. 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. Yield: 10 servings (serving size: 3 ounces pork and
1/2 cup stuffing).
Find entertaining menus, casual get-together tips and articles for planning your party fare at Cooking Light.
Recipe Copyright © Cooking Light Magazine
As dramatic as a crown roast of pork may be, a boneless pork loin
roast is just more practical today. It's leaner, easier to find, and
simpler to prepare.
1. Preheat oven to 400 degrees.
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 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.
3. 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. Yield: 10 servings (serving size: 3 ounces pork and
1/2 cup stuffing).
Find entertaining menus, casual get-together tips and articles for planning your party fare at Cooking Light.
Recipe Copyright © Cooking Light Magazine
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