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Apple Walnut Stuffed Pork Roast

Apple Walnut Stuffed Pork Roast

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Chris Hatin

Chris Hatin

An apple-walnut-breadcrumb stuffing is wrapped inside a pork roast, making an easy to cook and serve meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
  3. Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
  4. Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KITKAT7
55

KITKAT7

3/14/2005

This recipe was pretty good. I made the following changes. I used two apples, and saute'd with the onion and celery, added spices and applesauce. I then poured this mixture over the breadcubes, in the crockpot. I added 1 1/2 cups of chicken broth and cooked on high for 2 hours and then low for 2 hours. This was delicious! It was great for my family to have stuffing with Pork Roast, they LOVE stuffing!

MISSER17
37

MISSER17

1/19/2005

Let me start by saying, the pork was very good, moist and tender and the stuffing inside was great. Some ideas to help yours turn out better would be, to turn the roast over half way through baking for more even cooking, and if you have left over stuffing you are best to add more liquid to it, put it in a separate pan, and cover it. Our extra stuffing was really dry, but the stuffing rolled inside was good.

FRANK21_1981
34

FRANK21_1981

12/21/2003

Keep in mind that I am no chef! This receipe sounded great, the meat came out very good and tender, but the "stuffing" not so well. Not sure if the 5 Cups of bread crumbs was a typo or not but I could only get in 2 1/2 cups and it was very bland I think it would be better with a lot less bread crumbs like less than a cup.

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