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Brined and Stuffed Pork Loin Roast

Brined and Stuffed Pork Loin Roast

  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    14 h 5 m
WVmountaineer

WVmountaineer

An easy and tasty pork roast. Goes great with applesauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 5713 mg
  • 229%

Based on a 2,000 calorie diet

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Directions

  1. Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.
  2. Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
  3. Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.
  6. Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jen
10

Jen

12/25/2012

Made this recipe for Christmas dinner and the family was pleased. I did not cook the ingredients for the brine. Instead, I placed all ingredients in a pot of water covering the pork tenderloin. I also used fresh thyme instead of dry. I brined it for 24 hours. After I discarded the brine water, I placed the pork tenderloin in a roasting pan. I then rubbed sage, pepper, and rosemary on it, then followed the rest of the directions to cook the tenderloin. The results were great. The tenderloin was flavorful, the stuffing mixture complimented the flavors of the meat well, and it was an easy recipe to make. I highly recommend this recipe to everyone.

lutzflcat
3

lutzflcat

7/28/2014

Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast, and the stuffing complemented the pork very well. My time got away from me, and the roast should have come out of the oven just a little sooner (typically, I take it out at 145, but it was 154 this time), but it still was fabulous. Never thought about this until well into cooking, but in the future, I'll add a little water or white wine to the pan, so I'll be able to make a nice pan sauce while the roast is resting...just too late today. Lovely dish with lovely presentation, nice enough to serve to company.

LagunaLala
0

LagunaLala

8/3/2014

Very good. I will definitely make again.

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