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.
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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