Maple-Glazed Stuffed Roast Pork

100 8 servings, 1/8 recipe (164 g) each
No referer *
Recipe By
4.4
(9) 8 Reviews
Prep Time
20
min.
Total Time
1
hr.
40
min.
Servings

8 servings, 1/8 recipe (164 g) each

This special stuffed pork roast is so delicious and easy to make!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Melt margarine in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.
  • Spoon stuffing mixture onto cut side of meat to within 1/2 inch of edges. Roll up, jelly-roll fashion, starting at one of the short ends. Place, seam-side down, in roasting pan sprayed with cooking spray.
  • Bake 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Creative Leftovers

Refrigerate any leftovers, then use to make sandwiches.

Substitute

Substitute fresh pears for the apples.

Make it Easy

Ask your butcher to butterfly the pork loin for you.

Servings

  • 8 servings, 1/8 recipe (164 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (164 g) each
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 6g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 410mg
Carbohydrate 18g
Dietary fibre 1g
Sugars 6g
Protein 24g
   
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • nellrose |

    Very tasty, I only added half an apple and it seemed adequate, as well I would recommend browning the pork beforehand so it keeps some of its moisture. I found it was pretty dry by the time the cooking time was up, so next time I'll combine both browning it and lessening the time slightly.

  • tricianew |

    We thoroughly enjoyed this recipe. I used a large pork tenderloin, butterflied and made the recipe without any changes. I'm about to make it again for tonight's dinner as I got rave reviews from my guests the first time for taste and presentation.

  • Becky9 |

    This was really easy to make and really tasty. The glaze of the grainy dijon/maple syrup was really the kicker for me. I didn't care for the apples too much - I think next time I'd mix in cranberries and add less water to the stuff as it became quit mushy. I'll make this again.

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