pork loin roast with apple walnut stuffing and roast vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
chopped walnuts 50 grams 1 apple peeled and cored1/2 teaspoon of ground cinnamon1.5kg of pork loin (rindless)6 tablespoons maple syrup8 parsnips sliced thinly lengthways500 grams baby carrots2 tablespoons of oil1 tablespoon of port, or to taste.
Preheat oven to 200 centigrade,400 fahrenheit.
grease a large roasting tin. spread the walnuts on the baking tray and place under a medium grill for 2-3 minutes or until roasted
Coarsely grate the apple and squeeze out the excess juice. combine the apple,
cinnamon,walnuts, and port season to taste.
Unroll the pork loin, then spread the stuffing evenly over one third of the loin lengthways. re-roll the loin, tie securely and place, seam side down , in the prepared tin. roast for 20 minutes, reduce the heat to 180 centigrade,350 fahrenheit, baste the pork with some maple syrup and roast for a further 30 minutes.
Toss together the parsnips, carrots and oil in a large bowl and season if necessary. add to the roasting tin and roast for another 30-35 minutes , or until vegetables are golden and tender. in the last 10 minutes of the cooking, baste the pork again with the syrup. remove the roast pork from the tin, cover with foil and allow to rest for 10 minutes before slicing. serve with the vegetables
if you dont have port you can use apple cider
Number of Servings: 4
Recipe submitted by SparkPeople user OZCALL2006.
grease a large roasting tin. spread the walnuts on the baking tray and place under a medium grill for 2-3 minutes or until roasted
Coarsely grate the apple and squeeze out the excess juice. combine the apple,
cinnamon,walnuts, and port season to taste.
Unroll the pork loin, then spread the stuffing evenly over one third of the loin lengthways. re-roll the loin, tie securely and place, seam side down , in the prepared tin. roast for 20 minutes, reduce the heat to 180 centigrade,350 fahrenheit, baste the pork with some maple syrup and roast for a further 30 minutes.
Toss together the parsnips, carrots and oil in a large bowl and season if necessary. add to the roasting tin and roast for another 30-35 minutes , or until vegetables are golden and tender. in the last 10 minutes of the cooking, baste the pork again with the syrup. remove the roast pork from the tin, cover with foil and allow to rest for 10 minutes before slicing. serve with the vegetables
if you dont have port you can use apple cider
Number of Servings: 4
Recipe submitted by SparkPeople user OZCALL2006.
Nutritional Info Amount Per Serving
- Calories: 1,311.5
- Total Fat: 53.9 g
- Cholesterol: 296.6 mg
- Sodium: 327.1 mg
- Total Carbs: 95.5 g
- Dietary Fiber: 16.5 g
- Protein: 111.5 g
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