Apple Cranberry Stuffed Pork Roast

Cran Apple Stuffed Pork Roast



  • 1/2 cup apple cider
  • 1/2 cup dark rum or whiskey
  • 1/2 cup cider vinegar
  • 3/4 cup packed light brown sugar
  • 1 large shallot, peeled, thinly sliced
  • 1 1/2 cups apple slices
  • 1/2 cup fresh cranberries
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp yellow mustard seeds
  • 1/8 teaspoon each; cinnamon, ground clove and nutmeg
  • 1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

  • 2 1/2 pound boneless pork loin roast
  • Salt and Pepper


1 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Simmer about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Set aside to use as a glaze. Puree apple mix.

2 Preheat oven to 350°F. Slice roast to 1/2 inch thickness and pound with a meat hammer to even thickness.

3 Season both sides of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine.

4 Place roast on a rack in a roasting pan, place in oven, on the middle rack. Cook for 45 to 60 minutes. Brush with half of the glaze and cook for 5 minutes longer. Tent it with foil to rest for 15 minutes.

5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.

~ by accordingtoleanne on November 21, 2015.

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