"The belly rules the mind."--Spanish Proverb

Estes Park Pork Loin Recipe

  Tried it? Rate this Recipe:


This recipe for Estes Park Pork Loin, by , is from Trinity Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pruitt, Stephen and Diane


1 pound bulk country sausage
1 tsp. dried sage
½ cup minced, fresh parsley
1 medium onion, finely chopped
1 boneless pork loin roast, tied (3-4 pounds)
4 tsp. dry mustard
2 tsp. dried sage
1 tsp. salt
1 tsp. freshly ground black pepper
sprigs of fresh parsley

Herbed Sautéed Apples:
4 tbsp. butter
3 cardamom pods, hulls removed, crushed with flat side of knife
1 bay leaf, crumbled
½ tsp. lemon pepper
½ tsp. chopped fresh rosemary
½ tsp. chopped fresh thyme
1 tsp. fresh lemon juice
3 tbsp. packed dark brown sugar
2 large Granny Smith apples, cored and sliced into rings

In medium bowl, mix sausage, 1 teaspoon sage, parsley and onion. Stuff cavity of pork roast with sausage mixture until filled completely. Reserve remaining sausage mixture.

In a small bowl, mix mjustard, 2 teaspoons sage, salt and pepper. Rub mixture over entire roast. Place in roasting pan and cover with foil. Cook at 325 degrees for 30-45 minutes. Remove foil and cook an additional 45 minutes or until meat thermometer registers 155 degrees. Baste often with pan drippings.

In small skillet, crumble and fry remaining sausage mixture. Season to taste with salt and pepper. Keep warm while carving roast into ¼-inch slices. Arrange meat on platter with Herbed Sautéed Apples and sprinkle with remaining sausage mixture. Garnish with parsley.

In medium skillet, melt butter over moderately low heat. Add cardamom, bay leaf, lemon pepper, rosemary, thyme, lemon juice and brown sugar. Whisk thoroughly. Add apples and sauté until glaze forms. Remove from heat and serve warm with pork roast,

Oven-roasted potatoes are an easy and delious accompaniment. Triple the herbed apple recipe if used as a side dish rather than garnish.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Recipe taken from Creme de Colorado, Junior League of Denver




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!