Roasted Apple and Onion Stuffed Pork Loin
Stuff and roast pork loin with the savory flavor of Granny Smith apples, Vidalia onions and Cardini’s® Red Jalapeno Caesar Dressing.
Ready In: 130 Minutes
Prep Time: 30 Minutes Cook Time: 100 Minutes
Heat a sauté pan over medium-high heat; add apples and onions and sauté 5 to 7 minutes until they are both tender. Remove from the heat; add the bread cubes and 1/4 cup Cardini’s® Red Jalapeno Caesar Dressing and mix all together. Cool slightly.
Preheat the oven to 375° F.
Butterfly the pork loin and season with salt and pepper. Spoon half of the stuffing lengthwise down the center of the pork loin. Roll up the pork loin, fat side up. Tie the roast with cotton twine. Place the pork loin in a roasting pan, seam side down, and season with salt and pepper.
Place the remaining stuffing in a small buttered baking dish and drizzle 2 tablespoons dressing over the surface of the stuffing and set aside.
After the roast has been cooking for about 1 to 1 hour 15 minutes, check the internal temperature with a thermometer. It should read between 150° F to 160°F. At that point, begin to baste it with the remaining 1/4 cup dressing. Baste 2 to 3 times during the last 15 to 20 minutes of cooking.
During the basting process transfer the remaining stuffing to the oven and bake for about 20 to 25 minutes.
Allow the roast to rest for 15 to 20 minutes. Remove the strings, slice and serve.