Maple-Glazed Stuffed Roast Pork - Kraft Recipes Top
Comida Kraft
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Maple-Glazed Stuffed Roast Pork

Prep Time
Total Time

8 servings

Bake our Maple-Glazed Stuffed Roast Pork and become a dinner party success. This roast pork is so tasty, you may not want to reserve it only for company.

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Make It

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  • Heat oven to 350ºF.
  • Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add hot water and stuffing mix; stir. Remove from heat. Let stand 5 min.; mix lightly.
  • Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly roll fashion, starting at one short end. Place seam side down, in roasting pan sprayed with cooking spray.
  • Bake 1 hour. Mix syrup, mustard and rosemary until blended; spread over meat. Bake 20 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.

Special Equipment Needed


Prepare using STOVE TOP Apple Stuffing Mix.

Creative Leftovers

Refrigerate any leftovers, then use to make sandwiches.


Substitute 1/2 cup finely chopped fresh pears for the apples.

Make it Easy

Have a butcher butterfly the pork loin for you.


  • 8 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Since this delicious main dish is made with lean meat, you can feel good about serving it to your friends and family.

Nutritional Information

Serving Size 8 servings
Calories 250
Total fat 7g
Saturated fat 3g
Cholesterol 70mg
Sodium 420mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 7g
Protein 24g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %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

Rated 5 out of 5 by from I absolutely loved this recipe. I absolutely loved this recipe. When I saw it involved chopped apple and maple syrup, I was a bit skeptical. However it turned out fantastic. I don't know if I bought the wrong size pork but the stuffing I made was WAY too much for the pork. I ended up putting the remaining stuffing in the pan, surrounding the pork. It turned out great considering the fact that my family would eat stuffing by itself. Overall this recipe is incredibly easy to make and the preparation was simple. I usually don't like sweet meat but I loved this recipe. Definitely recommend!!
Date published: 2010-06-21
Rated 5 out of 5 by from OMG! OMG! This was the best recipe I ever tried for pork. The meat was tender and the stuffing was incredible. I made some garlic mashed potatoes and bacon crescent rolls and my family nominated for MOM of the year! It was extremely easy to make, highly recommend!
Date published: 2010-12-23
Rated 5 out of 5 by from Great recipe! Great recipe! Prep time was a little longer than stated, but I'm sure I'll get faster the more I make it. My family loved it, especially the apple stuffing. There were barely any leftovers and before I could even put it away, they were already arguing about who was going to get the rest tomorrow. I would recommend this recipe to anyone and I will definitely be making this again.
Date published: 2009-09-02
Rated 5 out of 5 by from This recipe was great! This recipe was great! I made it mainly because I had all the ingredients on hand. It turned out amazing and absolutely delicious! This would be great for a regular night or a special family night. The flavors were just right and the stuffing was amazing with the apple. I used granny smith apples and did use dried rosemary as I did not have fresh on hand.
Date published: 2006-12-04
Rated 4 out of 5 by from recipies don't have to be difficult to be good. recipies don't have to be difficult to be good. I noticed a few comments, ex: you can ask the butcher in the meat dept of any. grocery store to butterfly (or they call it flat) it for you, no cost to you. tell them the recipie calls for 2 lbs, but I wanted 4, they will make it longer, same cooking time, just double the stuffing & glaze, The rosemary in the pic. is meant for decoration. in the glaze cut the rosemany with kicthen sizzors into small bits, not crushed. It is mostly for the aroma which is very important in cooking... smells great.. also good to use cooking twine. lay it out acroos the pan plenty of length, when rolled genly tie and cut ends. I also increased the stuffing but only use as much as needed to roll and searve on the side. I also added the apples and raisent to the cranberry stove top. very good and the pan drippings added flavor to the gravy. can use mashed or roasted pot, carrots etc. what ever your family likes. Easy but very good.
Date published: 2010-12-29
Rated 5 out of 5 by from I don't usually take time to rate recipes, but I made this for Thanksgiving (my husband is not a fan... I don't usually take time to rate recipes, but I made this for Thanksgiving (my husband is not a fan of turkey). It was so delicious! I would definitely make it again. I added dried cranberries to the stuffing and I would make extra stuffing next time. I also reheated the leftovers in the microwave and they tasted just as good.
Date published: 2009-12-01
Rated 4 out of 5 by from I wasn't sure what type of apples to use so I used 1/2 Granny Smith and 1/2 Honey Crisp. I wasn't sure what type of apples to use so I used 1/2 Granny Smith and 1/2 Honey Crisp. I cooked this for the first time for Christmas dinner and everyone liked it. I'm not keen on the Rosemary, so I might change that, otherwise, it was very good. I roasted some vegetables (carrots, potatoes, and onions) to go along with it.
Date published: 2009-12-26
Rated 4 out of 5 by from I tryed this recipe and the idea of it is great i made the mistake of buying a roast that was way to... I tryed this recipe and the idea of it is great i made the mistake of buying a roast that was way to thick and it didnt roll,but that my fault. The apple stuffing is delicious and i did add a little extra sauce to the top. Awesome idea very tasty and very easy!
Date published: 2008-11-19
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