Roast pork loin with yam-stuffed apples
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-pound) pork boneless top loin roast | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Dried sage; crushed |
| 8 | Medium; tart baking apples | |
| 1 | Yam or sweet potato; cooked, mashed | |
| ¼ | cup | Packed brown sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Slivered almonds |
| 2 | tablespoons | Butter or margarine; melted |
| ¼ | cup | Maple syrup |
| Pan drippings | ||
| Water | ||
| 3 | tablespoons | All-purpose flour |
Directions
PORK GRAVY
ROAST PORK LOIN: Heat oven to 325 degrees. Sprinkle pork roast with salt and pepper; rub with sage. Place in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered 1 hour. Drain pan drippings; reserve.
YAM-STUFFED APPLES: Core each apple from stem end, making 1-¼ inch diameter hole, leaving bottom of apple intact. Pare 1-inch strip around top of each. Mash pulp; mix with remaining ingredients except Pork Gravy. Fill apples with yam mixture. Arrange apples around pork. Bake about 1 hour or until meat thermometer registers 170 degrees. Remove pork and apples to warm platter; keep warm. Prepare Pork Gravy; serve with pork and apples.
PORK GRAVY: Strain reserved drippings and additional drippings from roasting pan. Remove fat; reserve 3 tablespoons. Add enough water to drippings to measure 2 cups liquid. Stir 3 tablespoons all-purpose flour into reserved fat in 1-½ quart saucepan. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
BETTY CROCKER RECIPE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .