Recipe by WVmountaineer
"An easy and tasty pork roast. Goes great with applesauce."
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dark brown sugar
ground black pepper
1 (4 pound)
boneless pork loin roast
chopped Granny Smith apple
crumbled goat cheese, or to taste
salt and freshly ground black pepper to taste
Made this recipe for Christmas dinner and the family was pleased. I did not cook the ingredients for the brine. Instead, I placed all ingredients in a pot of water covering the pork tenderloin. I also used fresh thyme instead of dry. I brined it for 24 hours. After I discarded the brine water, I placed the pork tenderloin in a roasting pan. I then rubbed sage, pepper, and rosemary on it, then followed the rest of the directions to cook the tenderloin. The results were great. The tenderloin was flavorful, the stuffing mixture complimented the flavors of the meat well, and it was an easy recipe to make. I highly recommend this recipe to everyone.
Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast, and the stuffing complemented the pork very well. My time got away from me, and the roast should have come out of the oven just a little sooner (typically, I take it out at 145, but it was 154 this time), but it still was fabulous. Never thought about this until well into cooking, but in the future, I'll add a little water or white wine to the pan, so I'll be able to make a nice pan sauce while the roast is resting...just too late today. Lovely dish with lovely presentation, nice enough to serve to company.
My family loved this dish! The meat was tender, moist, and savory. I used a Lite salt substitute for the brine and thought it came out a little too salty for my tastes, but everybody else thought it was fine. Next time I will use half of the salt.
Very good. I will definitely make again.
Wow, this was great! I added the 1 T goat cheese and about 2 T port wine cheese and 2 apples to the stuffing. I poured in about 1/4 c apple cider and 1/4 c sherry into the pan and basted the pork 2-3 times. Took it out at 142 and covered for 20 minutes - perfect!
The brine is perfect! I used a different stuffing, but the brine is the key to juicy, moist meat!
This recipe is very delicious. I made it for the first time for New Year's and again for Easter. I used feta cheese instead of goat cheese, and since my family, except for my husband, likes feta, I used half of a container-about four ounces. Great!
I substituted 1 tbs balsamic vinegar for all the salt in the brine. I added fresh minced garlic to my shallots along with 1/2 cup dry sherry wine... I added green onions and arugula to my stuffing. Next time i would let the apples
Cook down in the dry sherry until nearly soft before adding minced shallots/garlic ! This recipe was incredible and easy ! I also used feta crumbles and freshly grated parmesan cheeses instead of the goat cheese ! So so good
* Percent Daily Values are based on a 2,000 calorie diet.
Brined and Stuffed Pork Loin Roast
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 213
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