Have you ever made a stuffed pork roast?
And a great way to get flavorful filling inside of a lean pork loin roast.
All it takes is some careful cutting with a long sharp knife to butterfly the roast.
Elise Bauer
This apple cranberry stuffed pork roast recipe is based on a recipe fromCook’s Illustratedpublished in September 2007.
We absolutely love it!
Though pretty much any chutney would work in this recipe.
Elise Bauer
The roast is “double butterflied”, filling applied, meat rolled up and roasted.
The acidity of the chutney-ish filling tenderizes the pork roast from the inside.
The recipe also uses dried apples, which can be a little hard to find.
Elise Bauer
I think next time we may try making this with peeled, diced, fresh apples.
While the pork is chilling, you’re free to make the filling.
Bring all the filling ingredients to simmer in medium saucepan over medium-high heat.
Elise Bauer
Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes.
Strain through a fine-mesh sieve, reserving the liquid.
Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes.
Elise Bauer
Remove from heat, set aside and reserve this liquid for use as a glaze.
Pulse apple mixture in food processor, about fifteen 1-second pulses.
or prepare your grill for indirect heat.
Elise Bauer
You will be “double-butterflying” the pork roast.
Lay the roast down, fat side up.
You might find it easier to handle by starting at a corner of the roast.
Elise Bauer
Repeat until the roast is an even 1/2-inch thickness all over when laid out.
If necessary, pound the roast to an even thickness with a meat pounder.
Season the inside of the roast well with salt and pepper.
Elise Bauer
Spread out the filling on the roast, leaving a 1/2-inch border from the edges.
Starting with the short side of the roast, roll it up very tightly.
Secure with kitchen twine at 1-inch intervals.
Elise Bauer
Season the outside of the roast generously with salt and pepper.
Place roast on a rack in a roasting pan, place in oven, on the middle rack.
Remove the roast from the oven or grill.
Elise Bauer
Place it on a cutting board.
Tent it with foil to rest and keep warm for 15 minutes before slicing.
Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast.
Elise Bauer
Serve with remaining glaze.
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