brined-and-stuffed-pork-loin-roast

Brined and Stuffed Pork Loin Roast

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    14 h 5 m
WVmountaineer
Recipe by  WVmountaineer

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

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Ingredients

Adjust Servings

Original recipe yields 1 pork roast

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.

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Reviews (3)

Rate This Recipe
Jen
9

Jen

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.

emrocha7
0

emrocha7

This recipe is very delicious. I made it for the first time for New Year's and again for Easter. I used feta cheese instead of goat cheese, and since my family, except for my husband, likes feta, I used half of a container-about four ounces. Great!

misswillco
0

misswillco

I substituted 1 tbs balsamic vinegar for all the salt in the brine. I added fresh minced garlic to my shallots along with 1/2 cup dry sherry wine... I added green onions and arugula to my stuffing. Next time i would let the apples Cook down in the dry sherry until nearly soft before adding minced shallots/garlic ! This recipe was incredible and easy ! I also used feta crumbles and freshly grated parmesan cheeses instead of the goat cheese ! So so good

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 399 cal
  • 20%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 14.7 g
  • 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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Maple-Brined Pork Loin

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Gingersnap Pork Loin Roast with Apples, Currants, and an Apple Cider Pan Reduction Sauce