| 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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