Stuffed Pork Loin
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Cooking Time
mins -
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Calories430
Calories from Fat45
Total Fat5g
Saturated Fat1.5g
Trans Fat0g
Cholesterol130mg
Sodium1110mg
Total Carbs51g
Dietary Fiber4g
Sugars32g
Protein43g
Calcium4%
Iron15%
Vitamin C15%
Vitamin A10%
- 1 quart apple juice
- 3 1/2 -lb. boneless pork loin roast, butterflied
- 9 tsp. Knorr® Chicken flavor Bouillon, divided
- 2 cups pitted prunes, finely chopped
- 6 cloves garlic, divided
- 2 Tbsp. chopped chipotle chilies in adobo sauce *
- 2 tsp. apple cider vinegar or distilled white vinegar
- 1/4 tsp. ground cinnamon
- 2 large apples, (such as <BR>Lady Pink or Gala), peeled, cored and cut into 1-inch chunks
- 1 medium white onion, cut into 3/4-inch chunks
- 1 cup water
- 1 Bring apple juice to a boil in large skillet over medium-high heat. Boil until reduced to about 3/4 cup, about 15 minutes. Set aside to cool. Preheat oven to 350°.
- 2 Place roast fat-side-down on work surface. Sprinkle and rub with 4 teaspoons Knorr® Chicken flavor Bouillon. Arrange prunes in even layer over roast, leaving 1-inch border on 3 sides. Roll up roast, starting from end that does not have a border; tie roast with string.
- 3 Pierce roast all over with knife. Slice 2 garlic cloves and cut into slivers. Insert garlic slivers into slits.
- 4 Combine remaining 4 garlic cloves, chipotles, vinegar, cinnamon and 3 teaspoons Bouillon in blender. Gradually add cooled apple juice and process until smooth.
- 5 Scatter apple and onion in large roasting pan. Place roast, seam side down, on top. Combine water with remaining 2 teaspoons Bouillon and pour into pan. Brush roast all over with half of apple juice mixture.
- 6 Roast 30 minutes; brush with remaining apple juice mixture. Continue roasting, stirring apples and onions occasionally, 1 hour 15 minutes, or until meat thermometer reaches 145°. Remove roast to cutting board and let stand 10 minutes before removing twine and slicing.
- 7 Arrange sliced roast on platter. Lift apples and onions from pan and arrange on platter with roast. Strain pan juices; skim off fat and serve on the side.