APPLE-STUFFED PORK LOIN
Quick, easy, and extremely tasty!
Provided by Chef Hurley Baird
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
- Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
- Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 35.3 g, Cholesterol 88.4 mg, Fat 10 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 3.4 g, Sodium 1048.6 mg, Sugar 16.1 g
APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO
These pork chops are going to be a date night favorite in your household this fall. It's a warm, hearty dish that you can make together: One of you can hold the pork chop as the other stuffs it, or vice versa.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
- In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
- Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
- Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
- In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!
ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
- When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
- Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
- Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
- Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
- Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
APPLE-STUFFED PORK TENDERLOINS
This impressive entree is oven-ready in just 20 minutes. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. -Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small skillet, saute apple and onion in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Remove from the heat., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness., Remove plastic; spread apple mixture over meat. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the juices and mustard. Bring to a boil; cook for 5 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Pour 3/4 cup sauce over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Nutrition Facts : Calories 200 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 243mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN
This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
- Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
- Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
- Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
- Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g
APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
APPLE AND CORNBREAD STUFFED PORK LOIN
Make and share this Apple and Cornbread Stuffed Pork Loin recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally.
- Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly.
- Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
- Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat.
- Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.
- Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
- Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine.
- Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
- Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450° for 20 minutes.
- Reduce oven temperature to 325° (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
- Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil.
- Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch- thick slices, and serve with sauce.
Nutrition Facts : Calories 364.4, Fat 21.7, SaturatedFat 7.5, Cholesterol 108.3, Sodium 363.3, Carbohydrate 10.1, Fiber 1.2, Sugar 7.5, Protein 30.8
More about "apple and cornbread stuffed pork loin recipes"
CORNBREAD, APPLE & CRANBERRY STUFFED PORK LOIN
From culinaryginger.com
4.4/5 (18)Total Time 1 hr 10 minsCategory Dinner IdeasCalories 342 per serving
- In a large skillet, melt the butter over medium-low heat. Add the apple, celery, onion and sage. Cook until softened, about 5 minutes. Add the chicken stock and salt, cook for 5 minutes.
- Add the cornbread, stir to mix well until all the cornbread has absorbed the liquid. Mix in the dried cranberries and allow to cool for 15 minutes.
- Reference the images, start cuting the pork lengthwise starting on the right (if you’re right handed, start on the left if you’re left handed) about ¼ inch above the cutting board and slowly slice the meat. Slice and look, making sure you are keep the same thickness. Don’t worry if it’s a little off and uneven, you can fix this at the end. Once flat, season lightly and evenly with salt and pepper. Place an even layer of the stuffing all over the pork then roll up and tie with kitchen string.
CORNBREAD STUFFED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (6)Total Time 1 hrCategory Entree, DinnerCalories 759 per serving
APPLE AND CORNBREAD-STUFFED PORK LOIN RECIPE
From whitescountrymeats.com
Estimated Reading Time 3 mins
APPLE AND CORNBREAD STUFFED PORK LOIN RECIPE
From cdkitchen.com
APPLE STUFFED PORK LOIN - SAVOR THE BEST
From savorthebest.com
APPLE STUFFED PORK LOIN | PAULA DEEN
From pauladeen.com
APPLE STUFFED PORK LOIN - JO COOKS
From jocooks.com
APPLE AND CORNBREAD-STUFFED PORK LOIN WITH ROASTED …
From yummly.com
APPLE, CRANBERRY AND CORNBREAD STUFFED PORK TENDERLOIN …
From pbs.org
Estimated Reading Time 50 secs
APPLE STUFFED PORK LOIN ROAST RECIPE - PAULA DEEN
From pauladeen.com
STUFFED PORK LOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
APPLE & CORNBREAD-STUFFED PORK LOIN WITH ROASTED APPLE GRAVY
From milesfarmersmarket.com
KETO STUFFED PORK LOIN - RULED ME
From ruled.me
CRANBERRY APPLE STUFFED PORK LOIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
You'll also love