Best 12 Unbelievable Roast Pork With Stuffed Apples And Parsnips Recipes

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Prepare to embark on a culinary journey like no other with our tantalizing Roast Pork with Stuffed Apples and Parsnips. This exceptional dish combines the savory flavors of roasted pork with the sweet and tangy notes of stuffed apples and parsnips, creating a symphony of flavors that will delight your taste buds. Our curated collection of recipes offers variations to suit every palate, from a classic roast pork with aromatic herbs to an indulgent pork loin stuffed with savory breadcrumb and sausage stuffing. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the cooking process. Get ready to impress your family and friends with this delectable roast pork that promises to be the star of any dinner table.

Let's cook with our recipes!

APPLE-STUFFED PORK TENDERLOIN



Apple-Stuffed Pork Tenderloin image

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

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

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

SAVORY ROAST PORK WITH APPLES AND PARSNIPS



Savory Roast Pork With Apples and Parsnips image

Pork roast slow cooked with apples and parsnips makes a wonderful complete and savory meal that not only tastes delicious but will have your whole house smelling fantastic! Don't be tempted to remove the lid or peek at the roast as doing so will allow heat to escape and prevent proper cooking.

Provided by Mamas Kitchen Hope

Categories     Savory

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 12

4 lbs pork loin roast, trimmed of any extra fat
1/2 cup apple cider
6 apples, peeled, cored and quartered
4 parsnips, peeled and quartered
1 onion, peeled and quartered
1 teaspoon garlic powder
3 tablespoons brown sugar
1 teaspoon ground ginger
salt and pepper, to taste
3 pieces bacon, cooked
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
  • Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
  • Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
  • Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
  • Turn crock pot to low and cook for 10 to 12 hours.
  • To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
  • Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
  • Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

Nutrition Facts : Calories 787.1, Fat 31.3, SaturatedFat 11.3, Cholesterol 247.9, Sodium 217, Carbohydrate 35.5, Fiber 4.8, Sugar 26.4, Protein 87.9

APPLE STUFFED PORK LOIN ROAST



Apple Stuffed Pork Loin Roast image

Make this pork loin roast for guests or an easy weeknight dinner. Onions, apples & sage make this main dish really stand out. Don't forget the cooking twine.

Provided by Paula Deen

Categories     entertaining     fall     potluck

Time 45m

Yield 8

Number Of Ingredients 9

3 tablespoon olive oil
1 large chopped onion
2 peeled, cored and chopped Granny Smith apples
8 fresh sage leaves
2 cup crusts removed thick-cut white bread cubes
1 beaten egg
2 tablespoon butter
1/2 1 cup plus more if needed to chicken stock
1 3 pound butterflied pork loin roast

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken stock gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

SAUSAGE AND APPLE STUFFED PORK ROAST



Sausage and Apple Stuffed Pork Roast image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

1/2 pound mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
One 3-pound boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
  • In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
  • Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
  • Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
  • Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
  • Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

STUFFED PORK ROAST



Stuffed Pork Roast image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees F.
  • Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
  • Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
  • Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
  • Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

SAUERKRAUT AND APPLE STUFFED PORK ROAST



Sauerkraut and Apple Stuffed Pork Roast image

Pork and sauerkraut is a classic combo and I wanted to combine them in a roast. The added apples give the stuffing a fruity flavor which my whole family enjoyed.

Provided by nch

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h44m

Yield 6

Number Of Ingredients 12

2 cups sauerkraut
2 tablespoons butter, divided
2 small apples - peeled, cored, and chopped
1 tablespoon white sugar
½ cup dry white wine
1 bay leaf
salt and freshly ground black pepper to taste
2 pounds boneless rolled pork loin roast
kitchen twine
1 tablespoon vegetable oil
2 onions, chopped
½ cup water

Steps:

  • Drain sauerkraut in a sieve, rinse under cold running water, and drain again.
  • Melt 1 tablespoon butter in a small pot over medium heat and cook apples until lightly softened, about 3 minutes. Add sugar and continue to cook until apple pieces start to brown on the edges and caramelize, 3 to 5 minutes. Add sauerkraut, wine, and bay leaf. Cover and simmer until flavors are well combined, about 10 minutes. Remove from heat and cool for 15 minutes. Discard bay leaf. Season with salt and pepper.
  • Unroll pork roast, pat dry with paper towels, and season with salt and pepper on both sides. Spoon the cooled apple-sauerkraut mixture in the middle of the roast. Roll the roast up and tie with kitchen twine.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium-high heat and saute pork roast on all sides until browned, 2 to 3 minutes per side. Move pork roast into a lidded casserole dish.
  • Melt remaining 1 tablespoon butter in the same skillet and cook onions over medium heat until soft and translucent, about 8 minutes. Stir in water. Pour water and onions around the pork roast; cover with lid.
  • Bake pork roast in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), basting with its juices a couple of times, 1 1/2 to 2 hours.
  • Remove pork roast from casserole dish, untie kitchen twine, and cover with 2 layers of aluminum foil. Allow to rest in a warm area for 10 minutes.
  • Pour juices from casserole dish into a small pot and puree with an immersion blender until smooth. Season with salt and pepper and serve with the roast.

Nutrition Facts : Calories 253.9 calories, Carbohydrate 14.3 g, Cholesterol 63 mg, Fat 12.1 g, Fiber 3.6 g, Protein 18.7 g, SaturatedFat 4.7 g, Sodium 606.9 mg, Sugar 8.8 g

CROWN ROAST OF PORK WITH APPLE STUFFING



Crown Roast of Pork with Apple Stuffing image

Categories     Onion     Pork     Roast     Dinner     Apple     Bacon     Celery     Fall     Parsley     Jam or Jelly     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

For stuffing:
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
  • Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
  • Make roast:
  • Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
  • Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
  • Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
  • Make pan sauce:
  • Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
  • Remove all foil from roast and carve into chops by cutting between ribs.

APPLE WALNUT STUFFED PORK ROAST



Apple Walnut Stuffed Pork Roast image

An apple-walnut-breadcrumb stuffing is wrapped inside a pork roast, making an easy to cook and serve meal.

Provided by Chris Hatin

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

5 tablespoons butter
1 apple - peeled, cored, and chopped
1 small onion, chopped
1 celery stalk, diced
½ cup chopped walnuts
1 cup unsweetened applesauce
1 ½ cups water
5 cups coarse dry breadcrumbs
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Kosher salt and fresh ground pepper to taste
1 (3 pound) boneless rolled pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
  • Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
  • Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 551.1 calories, Carbohydrate 56.8 g, Cholesterol 78.8 mg, Fat 22.4 g, Fiber 4.7 g, Protein 30.3 g, SaturatedFat 8 g, Sodium 950.8 mg, Sugar 9.8 g

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES



Incredible Boneless Pork Roast With Vegetables image

This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.

Provided by IronChefNicole

Categories     Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 -5 lbs boneless pork loin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
1 tablespoon rosemary (fresh or dried)
1 tablespoon seasoning salt
1 tablespoon extra virgin olive oil
1 teaspoon black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 ounces baby carrots
1 large Spanish onion, quartered
1 (8 ounce) can beef broth (MUST BE BEEF!)

Steps:

  • 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
  • 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
  • 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
  • 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
  • 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
  • 6. Let meat rest for 30 minutes.
  • 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
  • **You may add more veggies but You'll probably have to go with a bigger pan size.
  • **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

CRACKLE ROAST PORK WITH SAUSAGE-STUFFED APPLES & ONIONS



Crackle roast pork with sausage-stuffed apples & onions image

Dry out a pork belly joint to make extra crispy crackling and serve with a tasty stuffing - don't worry if the apples explode, they'll still taste great

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 3h45m

Number Of Ingredients 15

2kg rolled pork belly joint, skin scored and tied
6 small eating apples
6 small onions , peeled but skins kept
6 Cumberland sausages
50g breadcrumbs
1 tbsp fennel seeds
2 tsp ground mace
50g walnuts , chopped
2 tbsp sunflower oil
3 tbsp plain flour
300ml cider (we used medium dry)
700ml pork or chicken stock
1 tbsp honey (optional)
roast potatoes , to serve
green vegetables , to serve

Steps:

  • The day before, sit the pork on a wire rack over a dish and put in the fridge, uncovered, so the skin has time to dry out.
  • Using a sharp knife, cut a roughly 3cm-wide 'core' from all the apples and onions. Coarsely grate as much apple flesh as you can from their 'cores' before you hit the seeds. Put the grated apple in a mixing bowl, snip the skins of the sausages and squeeze the meat out into the bowl too. Add the breadcrumbs, fennel seeds, mace and walnuts. Mix well with a little seasoning. Push some of the stuffing mixture into every onion and apple, packing it tightly and mounding the top as it will shrink a little during cooking (any extra stuffing can be rolled into the size of golf balls and roasted alongside).
  • Heat oven to 220C/200C fan/gas 7. Rub the pork with 1 tbsp of the oil and plenty of sea salt. Break up the onion cores and reserved skins to build a trivet in the middle of your largest roasting tin, then sit the pork joint on top. Roast for 1 hr, then lower the oven to 180C/160C fan/gas 4 and roast for another hour.
  • Rub the outsides of the apples and onions with another 1 tbsp of oil, then sit just the onions around the pork, loosely covered with some foil. Roast for a further 35 mins, then add the apples to the tin too, removing the foil from the onions. Bake for a further 25 mins until all the stuffing is cooked through, and the onions and apples are tender but the apples are still holding their shape. Lift the pork, apples and onions onto a serving platter and cover loosely with foil to keep warm. If the onions aren't soft enough for your liking, re-cover with foil and keep baking in the oven while you make the gravy.
  • Pour any juices from the roasting tin into a jug. When the fat has separated, discard it and pour the meaty juices back into the tin. Put the tin on the hob and stir in the flour to a smooth paste. Cook, stirring, for 1 min, then gradually whisk in the cider, followed by the stock. Bring to the boil and bubble until the gravy has reduced a little and is of a good consistency. Sieve into another pan or gravy jug to get rid of all the onion bits and season well - if it needs sweetening, add some honey to taste.
  • Thickly slice the rested pork at the table, making sure everyone gets a good portion of crunchy crackling, then share out the sausage-stuffed apples and onions. Add roasties, some green veg, and a generous glug of the cider gravy.

Nutrition Facts : Calories 778 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 1.6 milligram of sodium

APPLE-STUFFED PORK ROAST



Apple-Stuffed Pork Roast image

"My husband doesn't usually like healthy meals, but this pretty entree is one of his favorites," assures Melissa Holtz of Covington, Kentucky.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 15

1 pork tenderloin (3/4 pound)
Dash salt
Dash pepper
1/2 cup chopped peeled tart apple
1/4 cup soft bread crumbs
2 tablespoons chopped celery
1 tablespoon chopped green onion
1 tablespoon raisins
1 tablespoon chopped walnuts
Dash ground nutmeg
2 tablespoons unsweetened apple juice, divided
SAUCE:
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1/2 cup unsweetened apple juice

Steps:

  • Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper. , In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks. , Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375° for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

UNBELIEVABLE ROAST PORK WITH STUFFED APPLES AND PARSNIPS



UNBELIEVABLE ROAST PORK WITH STUFFED APPLES AND PARSNIPS image

Categories     Pork

Yield 6 people

Number Of Ingredients 14

1/2 a pork loin, rib-end
6 large parsnips, peeled and
cut lengthways
6 small red onions, peeled
sea salt and freshly ground black pepper
2 handfuls of fresh sage,
leaves picked
1 heaped teaspoon
ground allspice
1/2 a nutmeg, grated
2 cloves of garlic, peeled
zest of 1 orange
150g/51/2oz butter, softened
6 good eating apples

Steps:

  • Preheat your oven to 220C/425F/gas 7. Sometimes the fat in pork can be too thick and never goes crisp. So ask your butcher to score through the skin about 1cm/1/2 inch apart then remove it from the loin. You want to try to leave about 0.5cm/1/4 inch of fat on the loin, and score this across so it goes nice and crisp when you cook it. Season the skin well and place on a tray in the oven to start crackling - this will take around 15-20 minutes, depending on how moist the skin is. Remove when golden and crisp and put to one side. Meanwhile parboil your parsnips and red onions in boiling, salted water for about 5 minutes. In a pestle and mortar (or in a metal bowl using the end of a rolling pin) bash up the sage, allspice, nutmeg, garlic and orange zest with a good pinch of salt and pepper until you have a fine powder. Put the mixture into a bowl with your butter, then mix it all up well. Run a knife around the middle of each apple - this will stop them bursting when they cook. Remove the core with a peeler without piercing right through the apple (see picture opposite) and discard. Pack your flavoured butter into the cavity of each apple where the core was - any excess butter can be smeared all over the pork loin. Place the apples in the tray, butter side facing down, with the parboiled parsnips and red onions. Put the pork on top and place in the oven for 1 hour. After half an hour, take the tray out of the oven, remove the pork to a plate, and carefully toss the onion and parsnips in all the lovely cooking juices, trying not to disrupt the apples. Put the pork back on top and continue cooking for half an hour at 180?C/350F/gas 4 until nice and golden. When done, remove the pork from the oven and allow to rest for 5 minutes before slicing. Turn the oven off, but keep the veggies and crackling warm in the oven until you're ready to serve. Carve the pork and divide between your 6 plates with the veggies and an apple each.

Tips:

  • For a tender and flavorful roast pork, choose a pork shoulder or pork butt with a good amount of marbling.
  • Sear the pork over medium heat to create a flavorful crust.
  • Roast the pork in a low oven (300°F) for several hours, or until the internal temperature reaches 145°F.
  • While the pork is roasting, prepare the stuffed apples and parsnips.
  • To stuff the apples, core them and fill them with a mixture of sausage, bread crumbs, nuts, and spices.
  • To roast the parsnips, toss them with olive oil, salt, and pepper.
  • Roast the apples and parsnips alongside the pork for the last 30 minutes of cooking.
  • When the pork is done, let it rest for 10-15 minutes before slicing and serving.

Conclusion:

This roast pork with stuffed apples and parsnips is a delicious and impressive dish that is perfect for a special occasion. The pork is tender and flavorful, the apples are sweet and tangy, and the parsnips are roasted to perfection. This dish is sure to be a hit with your family and friends.

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