Apple-Stuffed Pork Loin with Moroccan Spices
Pork and apples are a classic combination, so naturally an apple stuffed pork loin makes perfect sense – especially apples that have been sauteed with onions and a fragrant blend of Moroccan spices.
- 1 tablespoon butter or oil
- 2 medium apples (peeled, cored, and thinly sliced)
- 1 large onion (chopped)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 lb boneless pork loin roast
- 1 cup apple juice
Heat the oven to 450 F.
Melt the butter in a large skillet over medium heat; add the apples, onion, spices, salt and pepper, and cook until soft, about 15 minutes.
Wriggle a thin, sharp knife info each end of the meat, making a pilot hole. Then use the handle of a wooden spoon to widen the hole all the way through.
Stuff with the apple-onion mixture; sprinkle with salt and pepper.
Transfer to a baking dish and add apple juice at the bottom.
Roast for 15 minutes, then lower the heat to 325 F. Continue to roast, basting with apple juice about every 15 minutes.
Start checking the roast after 45 minutes of total cooking time. When it's done, a thermometer inserted into the center of the meat (not the stuffing) will register 145 F. Transfer the roast to a platter.
Spoon the sauce over the roast, slice, and serve.
Serving: 1/8th, Calories: 214kcal, Carbohydrates: 11g, Protein: 31g, Fat: 7g, Cholesterol: 94mg, Sodium: 221mg, Fiber: 2g, Sugar: 3.5g
Freestyle Points: 4
Points +: 6