Ingredients: |
Ingredients: 1/4 pound bulk pork sausage (Jimmy Dean)
2 cups herb-seasoned stiffing mix (Pepperidge Farm)
1 cup peeled, chopped, tart green apple
3/4 cup hot water
1/2 cup finely chopped celery
1/2 cup raisins
1 Tablespoon finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sage
1/8 teaspoon pepper
1 4-6 pound boneless, rolled pork loin roast ( I usually buy a fairly large rolled loin, that is one piece and not separated into 2 halves)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon ground coriander, divided
6 slices bacon
1(10-ounce) jar cherry preserves ( Smuckers)
2 Tablespoons orange marmalade (Smuckers)
Wooden skewers (3-4) to close stuffed loin ( if you don’t have skewers, tie with string)
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Directions: |
Directions:Cook sausage until slightly pink; drain well.
Combine sausage and next 9 ingredients; set aside.
Slice the pork loin lengthwise just deep enough to separate to make room to stuff.
Sprinke 1/4 teaspoon each of salt, pepper, and coriander into separated center.
Spoon stuffing mixture Into center of loin. I pack it full.
I spear (thread), a small size wood skewer to pull stuffed sides together.
Sprinkle outside of pork loin with remaining salt, pepper, and coriander.
Place roast in a lightly greased shallow roasting pan.
Place the 6 slices of bacon across the tied or skewed roast on the diagonal.
Insert thermometer into thickest part of roast. (I sprinkle pepper and a little worchestersire sauce over top of bacon). I also use worchestershire black pepper and sprinkle over all of roast too!
Bake st 325 degrees for 1 hour.
Combine cherry preserves and orange marmalade; stir well.
Brush mixture over roast. ( I give a heavy coating all over the roast)
Cover loosely with foil and bake an addition 30 minutes to 1 1/2 hours ( 30 minutes per pound) or until thermometer reads 170 degrees and roast is nicely brown); basting often.
Remove skewers and slice into sections to serve.
Drizzle pans juice over meat if you want to add more flavor!
Serve with your favorite sides!
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This recipe for Debbie’s Stuffed Pork Loin Roast is from