Thursday, January 7, 2010

Maple-glazed Stuffed Roast Pork

I mentioned the other day that I’d been trying to cook more since the holidays.  I’m averaging a brand-new recipe each week so far, and I think that is a pretty reasonable goal to keep up with.

The first try was a cranberry chicken dish that Jim said he like well enough for me to make again, but that I didn’t like well enough to bother to post the recipe for you.



BG nursery progress 001

The second attempt was my New Year’s Day dish of Maple-glazed Stuffed Roast Pork, and let me tell you, I loved it SO much, it may very well replace our Thanksgiving turkey in 2010.

Because I love you, I’m letting you in on the fun:

2 Tbsp. butter
1   apple, chopped
1-1/2 cups hot water
1 pkg.  (6 oz.) stuffing mix
1 pork loin (2 lb), butterflied
2 Tbsp.  maple-flavored or pancake syrup
2 Tbsp. mustard
1 tsp.  chopped fresh rosemary

Heat oven to 350ºF.

Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min,; mix lightly.

Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one of the short ends. Place seam-side down, in roasting pan sprayed with cooking spray.

Bake 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

BG nursery progress 002

Yum, yum, yummy, yum, yum.  Yum.  And again, YUM.

I misread the packaging label on the pork I picked up, and got lucky with TWO separate pieces of meat, so I just butterflied and pounded out them both, and passed one along to our neighboring bachelor roomies.  (Let’s just say, they both LOVED it, too.)

The only deviations I made from the written recipe was that I used a ground coarse mustard rub instead of the jarred condiment type, and that I used a basil seasoning, since I didn’t have rosemary on hand.

BG nursery progress 003
You’ll have to leave me a comment if you try this recipe – I’d love to know if you find it to be a hit like we did.

Bon appetite!


Kimberly said...

Wow, that looks so good! I might have to try that one!

Anonymous said...

You are getting to be quite the cook. You will give Greg a run for him money next time you come for a visit to St. Augustine. Next meal is on you. Looking forward to it. Love Mom and Greg

Kelly said...

Sounds delish! I'm saving this to try!

Mrs. Frogster said...

wow that looks so yummy! I wish my hubby liked pork!

Tricia said...

Definitely one we'll try at some point! I'll start watching for a good deal on a pork loin. :o)