Apple-Stuffing Pork Roast

This stuffed pork roast takes me back to a few years ago. My in-laws were visiting our home for the first time since Jon and I had been married. They came for a visit before we all met in Ohio for the annual Christmas party. Justin was flying from Washington/Oregon to Indianapolis and was going to ride along with us to Ohio. Jon agreed to pick Justin up from the airport. Little did Justin know, their parents would be picking him up along with Jon.

While Jon and his parents went to the airport to pick up Justin, I stayed home to work on dinner. This was the first time I was cooking for Jon’s parents at our house. I had cooked for them before on vacation at their house…but this time was different because I was in my own kitchen. I had to step up my game. Why not make a bone-in stuffed pork roast?

Justin started texting me while I was at home cooking and working on the stuffed pork roast. He was letting me know he had landed and would be heading to get his luggage. He knew Jon would be driving, so I had to play along and act like I was there in the truck too. I had to quickly text Jon to let him know what Justin was saying so Jon could leave the cell phone lot and drive up to the terminal to pick-up Justin.

I wish someone would have taken a picture of Justin’s face when he saw his parents in the truck. I would have loved to have been there to see the look on his face. They got back to our house, to the smell of a roasted stuffed pork loin, and I was able to greet the very surprised Justin.

This Apple-Stuffing Pork Roast is a show stopper.  It is really simple to make.  The sweet apple with savory stuffing pairs nicely together, while the brine allows the pork to stay nice and moist.

Roast Ingredients:

1 tbsp Dijon mustard
1 cup prepared stuffing from a box (chicken or pork flavor is fine), prepare according to box instructions.
1 Granny Smith apple, chopped
1 bone-in pork roast (about 3-3 ½ lbs)
2 cups white wine
2 cups water

Brine Solution Ingredients:

1 gallon water
1/3 cup salt
1/3 cup sugar
2 whole garlic cloves, peeled and smashed
¼ cup black peppercorns
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 sprig sage

Combine the brine solution ingredients together in a container that has a lid. Stir the solution.

Combine the brine solution ingredients together in a container that has a lid. Stir the solution.

Submerge the roast into the brine solution.  Refrigerate the pork in the brine solution for 24 hours.

Submerge the roast into the brine solution. Refrigerate the pork in the brine solution for 24 hours.

Remove the roast from the solution. Discard the solution. Rinse the roast with water and dry with a paper towel.

Carefully cut the roast to have a flat surface.  Keep the bones intact.  (There are many great videos out there on the internet to learn how to do this step.  Guy Fieri has a great one on the Food Network website.)

Carefully cut the roast to have a flat surface. Keep the bones intact. (There are many great videos out there on the internet to learn how to do this step. Guy Fieri has a great one on the Food Network website.)

Spread the Dijon mustard over the surface of the roast.

Spread the Dijon mustard over the surface of the roast.

Next, spread out the stuffing and chopped apple over the surface of the roast.

Next, spread out the stuffing and chopped apple over the surface of the roast.

Roll the roast up.  Tie with kitchen twine.

Roll the roast up. Tie with kitchen twine.

Place the roast into a roasting pan on a roasting rack (you’ll want the bones sticking up).  You may have to cover the exposed bones with foil to prevent from burning.  Pour the wine and water into the bottom of the roasting pan.

Place the roast into a roasting pan on a roasting rack (you’ll want the bones sticking up). You may have to cover the exposed bones with foil to prevent from burning. Pour the wine and water into the bottom of the roasting pan.

Roast on 350 degrees Fahrenheit for 30-40 minutes per pound or until the internal temperature of the pork reaches 165 degrees Fahrenheit. Baste the roast and check the internal temperature every 30 minutes.

Remove the roast from the oven, carefully (use your oven mitts!), and tent with foil.  Allow the roast to rest for about 20 minutes.

Remove the roast from the oven, carefully (use your oven mitts!), and tent with foil. Allow the roast to rest for about 20 minutes.

Cut the roast into portions (each portion should include one bone).  This roast has four bones, so this will give me four portions.

Cut the roast into portions (each portion should include one bone). This roast has four bones, so this will give me four portions.

This Apple-Stuffing Pork Roast pairs nicely with our Cranberry Sauce.

 


 

Roast Ingredients:

1 tbsp Dijon mustard
1 cup prepared stuffing from a box (chicken or pork flavor is fine), prepare according to box instructions.
1 Granny Smith apple, chopped
1 bone-in pork roast (about 3-3 ½ lbs)
2 cups white wine
2 cups water

Brine Solution Ingredients:

1 gallon water
1/3 cup salt
1/3 cup sugar
2 whole garlic cloves, peeled and smashed
¼ cup black peppercorns
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 sprig sage

Combine the brine solution ingredients together in a container that has a lid. Stir the solution. Submerge the roast into the brine solution. Refrigerate the pork in the brine solution for 24 hours.

Remove the roast from the solution. Discard the solution. Rinse the roast with water and dry with a paper towel.

Carefully cut the roast to have a flat surface. Keep the bones intact. (There are many great videos out there on the internet to learn how to do this step. Guy Fieri has a great one on the Food Network website.)

Spread the Dijon mustard over the surface of the roast. Next, spread out the stuffing and chopped apple over the surface of the roast.

Roll the roast up. Tie with kitchen twine.

Place the roast into a roasting pan on a roasting rack (you’ll want the bones sticking up). You may have to cover the exposed bones with foil to prevent from burning. Pour the wine and water into the bottom of the roasting pan.

Roast on 350 degrees Fahrenheit for 30-40 minutes per pound or until the internal temperature of the pork reaches 165 degrees Fahrenheit. Baste the roast and check the internal temperature every 30 minutes.

Remove the roast from the oven, carefully (use your oven mitts!), and tent with foil. Allow the roast to rest for about 20 minutes.

Cut the roast into portions (each portion should include one bone). This roast has four bones, so this will give me four portions.

Enjoy the Apple-Stuffing Pork Roast for a small holiday gathering; you’ll be glad you did!

1 comment for “Apple-Stuffing Pork Roast

  1. jual genset bensin
    December 5, 2015 at 1:48 am

    Awesome post.

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