Yield: 1 Servings
|1||Pork loin roast; boneless|
|1||Apple; peeled and diced|
|2 cups||Apple cider; * see note|
|½ cup||Sour cream|
Slice pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, EXCEPT: use apple cider in place of water, and add one peeled and diced apple. (I use Pepperidge Farm Herbed Stuffing Cubes) Stuff the roast.
Bread the stuffed roast by carefully rolling in flour, than beaten egg (which you can thin down with a splash of cide), then in bread crumbs. Melt butter in large pan or dutch oven. Brown roast thoroughly.Add apple cider to pan, bringing it ½ way up the side of the roast. Reduce heat to simmmer, cover, and steam for about 20-30 minutes. When the roast is tender, it is done. Remove roast from pan, and let set while you reduce the juices to about ⅓. Mix in sour cream to taste. Serve sauce on the side.
The roast is also excellent cold, and makes a very pretty presentation.
NOTES : The amount of cider varies. You can also use apple wine or apple juice if you prefer.
Recipe by: Sharon Beck
Posted to recipelu-digest Volume 01 Number 331 by Terry Pogue <tpogue@...> on Dec 1, 1997