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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Dutch Meats, Pork 1 Servings

INGREDIENTS

1 Pork loin roast, boneless
Stuffing mix
All-purpose flour
1 Egg
Bread crumbs
Butter
1 Apple, peeled and diced
2 c Apple cider, * see note
1/2 c Sour cream

INSTRUCTIONS

Slice pocket in boneless pork roast. Set aside. Making enough to fill
the pocket in the pork roast, mix the stuffing mix according to
directions on package, EXCEPT: use apple cider in place of water, and
add one peeled and diced apple. (I use Pepperidge Farm Herbed  Stuffing
Cubes) Stuff the roast. Bread the stuffed roast by carefully  rolling
in flour, than beaten egg (which you can thin down with a  splash of
cide), then in bread crumbs. Melt butter in large pan or  dutch oven.
Brown roast thoroughly.Add apple cider to pan, bringing  it 1/2 way up
the side of the roast. Reduce heat to simmmer, cover,  and steam for
about 20-30 minutes. When the roast is tender, it is  done. Remove
roast from pan, and let set while you reduce the juices  to about 1/3.
Mix in sour cream to taste. Serve sauce on the side.  The roast is also
excellent cold, and makes a very pretty  presentation.  NOTES : The
amount of cider varies. You can also use apple wine or  apple juice if
you prefer.  Recipe by: Sharon Beck  Posted to recipelu-digest Volume
01 Number 331 by Terry Pogue  <tpogue@idsonline.com> on Dec 1, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3000
Calories From Fat: 1183
Total Fat: 134.4g
Cholesterol: 546.7mg
Sodium: 257.2mg
Potassium: 2205mg
Carbohydrates: 389.1g
Fiber: 13.5g
Sugar: 87.1g
Protein: 64.4g


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