Brined and Stuffed Pork Loin Roast1 Reviews
- Prep: 15 min
- Cook: 1 hr 20 min
- Ready In: 14 hr 5 min
“An easy and tasty pork roast. Goes great with applesauce.” - by WVmountaineer
Original recipe yields 1 pork roast
- 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.
- Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Amount Per Serving (10 total)
- 399 cal
- 23.6 g
- 14.7 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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..." See more 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."
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