Directions:
- Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and sauté 6 to 8 minutes or until tender. Add cider, diced apples, chopped apricots and 1 teaspoon of sage, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
- Butterfly 1 pork loin by making a horizontal cut (about one-half down from top) into 1 side of pork, cutting to within 1/2 inch of other side. (Do not cut all the way through roast.).
- Unfold top cut piece, open, and lay flat. Place pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides with 1 teaspoon of sage. Spread stuffing mixture on pork, leaving a 1/2-inch border. Roll up roast trying to keep stuffing inside, and tie with kitchen string at 2-inch intervals. (It actually was easier for me to cut the roast in half and roll up each half separately).
- Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roast(s), seam sides down, on apples.
- Bake at 450° for 25 minutes. Reduce temperature to 425°; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven and place on platter tented with foil; let stand 15 minutes or until thermometer reaches 160° before slicing. Discard apples.
- Place baking pan on stove top over medium high heat, and add cider. Boil, scraping up any brown bits from baking, until approximately 1/3 cup remains in the pan. It will be dark brown and thickish.
- Add cream and sugar and boil until thickened, approximately 3-5 minutes.
- Remove string, and slice. Serve pork with cider sauce drizzled over top of each slice. .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.53 Kcal (1493 kJ) | ||
| Calories from fat | 86.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 15% | |
|---|---|---|---|
| Cholesterol | 71.76mg | 24% | |
| Sodium | 556.93mg | 23% | |
| Potassium | 573.71mg | 12% | |
| Total Carbs | 39.08g | 13% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 6.28g | 25% | |
| Protein | 25.09g | 50% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 174.17 Kcal (729 kJ) | ||
| Calories from fat | 42.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 15% | |
|---|---|---|---|
| Cholesterol | 35.06mg | 24% | |
| Sodium | 272.07mg | 23% | |
| Potassium | 280.27mg | 12% | |
| Total Carbs | 19.09g | 13% | |
| Sugars | 4.29g | 35% | |
| Dietary Fiber | 3.07g | 25% | |
| Protein | 12.26g | 50% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 1.1mg | 13% | |
| Calcium | 24.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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