Ingrédients pour Apple Stuffed Pork Loin With Raspberry Sauce
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons butter
- 2 cups peeled and diced tart apples
- 1 teaspoon ground allspice
- ½ teaspoon ground cardamom
- 1 ½ cups dry bread crumbs
- ½ cup raisins
- 2-3 pound boneless pork loin roast
- 1 teaspoon garlic powder
- 1 teaspoon salt and ½ teaspoon black pepper
- 2 cups fresh or frozen raspberries
- ½ cup apricot nectar
- ¼ cup red currant jelly
- 2 tablespoons brandy (or apple juice)
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley
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Comment préparer Apple Stuffed Pork Loin With Raspberry Sauce
- In a large skillet, melt 2 tablespoons of butter. Add 1 medium onion, chopped, and 2 celery stalks, chopped. Cook until softened, about 5 minutes.
- Add 2 cups of peeled and diced apples, 1 teaspoon allspice, and ½ teaspoon cardamom. Cook uncovered for 5 minutes, stirring occasionally.
- In a large bowl, combine the apple mixture with 1 ½ cups of bread crumbs, ½ cup raisins, and 2 tablespoons of chopped fresh parsley.
- Toss gently until the bread is evenly coated.
- Preheat oven to 325°F (160°C).
- Trim excess fat from a 2-3 lb pork loin and split lengthwise almost through, creating a pocket.
- Spoon about half of the stuffing mixture into the pocket of the pork loin.
- Fold the pork loin and tie with kitchen twine to secure.
- Place the remaining stuffing in a 1-quart baking dish.
- Place the pork loin on a rack in a 17x12-inch roasting pan.
- Sprinkle the pork loin with 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 teaspoon salt.
- Insert a meat thermometer into the thickest part of the pork loin.
- Roast uncovered for 60-70 minutes, or until the thermometer registers 160-170°F (71-77°C).
- During the last 40 minutes of roasting, cover the baking dish with the remaining stuffing and heat through in the oven.
- To prepare the raspberry sauce:
- In a medium saucepan, combine 2 cups raspberries (fresh or frozen), ½ cup raspberry nectar, ¼ cup raspberry jelly, 2 tablespoons brandy (or apple juice), and 2 tablespoons honey.
- Over low heat, stir frequently until the mixture boils.
- Strain the mixture through a fine-mesh sieve to remove seeds.
- Return the strained mixture to the saucepan.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of cold water until smooth.
- Add the cornstarch mixture to the raspberry mixture and cook, stirring constantly, until thickened.
- To serve, slice the pork loin, serve with the stuffing and raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
116g
Fat
51g
Carbs
18g
