Harvest Stuffed Pork Loin

photo by:kraft

HELP! Please... this was incredible. My family loved it. It was so good that I am trusting it to be a Friday night volunteer dinner at the Elks Lodge! We are now volunt...read more

posted by

elks2755

on 1/27/2013

time

prep:

15 min

total:

1 hr

servings

total:

16 servings

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What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

apples, peeled, chopped

Tbsp. dried cranberries

cup chopped PLANTERS Pecans, toasted

Tbsp. dried sage leaves

pork loin (4 lb.), butterflied

1/2

tsp. salt

1/2

tsp. pepper

Make It

HEAT oven to 400ºF.

PREPARE stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.

OPEN meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot steamed vegetables, such as carrots and broccoli.

Substitute

Substitute raisins or dried apricots for the cranberries.

Apple Varieties

Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

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a cook

posted:12/17/2005

wonderful taste

alafolle

posted:12/13/2005

It was wonderful.

Prem2

posted:12/13/2005

I liked the recipe but I think it could have used a sauce of some kind.

nancy4411

posted:12/11/2005

Great but you need to explain butterfly for first time users. I will makem this often.

goodcook777

posted:12/11/2005

Easy and delicious. Whole family loved it!!

a cook

posted:12/8/2005

One word: DELICIOUS

Stickboy2

posted:12/7/2005

I make the original Julia Childs version of the recipe, might as well go all the way. Brown 1# of b'fast sausage & drain. Saute' celery & onion and granny smith apples in sausage drippings (make your apples kind of chunky, they shrink when cooked). Combine sausage, celery, onion, apples & dressing. Brown the stuffed tenderloin and transfer to oven to finish cooking. (I use cheap red wine in a box.) Deglaze pan with some red wine add some fresh mushroom slices and simmer 5 minuntes. Add some "Pickapeppa" and black pepper to taste. Makes a tart gravy to compliment the sweetness of the apples.

jjohn6

posted:12/7/2005

everyone loved it, DELICIOUS!!

amynguyen524

posted:12/7/2005

This is an excellent recipe for the holidays. It is not only very delicious but also very presentable for parties. Thanks very much for sharing.

Justice35

posted:10/25/2005

This was so good, that my husband who said he was full couldn't stop eating it.