Introduction: Apple Cinnamon Raisin Stuffed Pork Loin
Here is another fun recipe to use to spice up a plain boring pork roast.
My original Ible (Quinoa Stuffed Pork Loin) has a lot of the instructions already detailed in it.
The main difference is the stuffing ingredients. I also when with a slightly lower oven temp (400 instead of 425) which resulted in the final product being more moist.
Step 1: Stuffing
For the stuffing I used :
2 Cortland Apples (peeled, cored and diced)
approx 1 cup of raisins (i didn't measure .. i just used what was left in the container)
2 tablespoons of ground cinnamon
1/4 cup of brown sugar
Step 2: Meat Prep
Due to the size of the roast that I am using, I prepped this roast the same way I did for the Quinoa Stuffed Pork Loin and cut it into 3 connected sections rather than just splitting it in half.
to make things easier for yourself, once you have your meat cut and pounded, lay out your twine underneath your meat before you start to add your stuffing mix.
Spoon the filling into the meat, and tie it up .
Step 3: Cook
Preheat the oven to 400
I add some water to the bottom of the pan, enough to cover the bottom of the pan but below the top of the rack so the water is not touching the meat.
Cooking time will vary depending on the size of the roast. Cook until the pork is no longer pink in the center.
A meat thermometer inserted into the center of the filling should read at least 160 degrees F.
Cover with aluminum foil, and let rest for 10 minutes before slicing.
Step 4: Serve and Enjoy
Serve with a nice side dish like Carrots in a butter dill sauce.