STUFFED PORK LOIN WITH CURRANT SAUCE
This is a great entree to serve any time of year, but especially around the holidays. It looks so pretty with the red Currant Sauce and garnished with fresh parsley. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings (1-1/4 cups sauce).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place walnuts in a food processor; cover and process until ground. Set aside., Cook sausage, apple and garlic over medium heat in a large skillet until meat is no longer pink. Drain; cool slightly. Stir in ground walnuts, egg, parsley, salt and pepper., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat. Starting at the center, split each half of roast horizontally to within 1/2 in. of edge. Open halves so roast lies flat. Cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Brush roast with apple butter; spoon sausage mixture over the top. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 2-in. intervals. Place on a rack in a shallow baking pan., Bake, uncovered, 1 to 1-1/2 hours or until a thermometer reads 145°. Let stand 10-15 minutes before slicing. In a small saucepan, heat the sauce ingredients until smooth. Serve with roast.
Nutrition Facts : Calories 351 calories, Fat 16g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 206mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 26g protein.
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Olajuwon Victoria
o_victoria6@hotmail.comThis looks so good! I'm definitely going to make it this weekend.
Darya khan Jessar
d@yahoo.comThanks for sharing this recipe! I can't wait to try it.
Liam Bentz
l.bentz47@hotmail.comI would give this recipe a 5 out of 5 stars. It's a delicious and easy-to-make dish that's perfect for any occasion.
Mame Dagne
mame-dagne32@gmail.comThis dish is also great served with a side of roasted vegetables or mashed potatoes.
Qasim Ail
a12@aol.comIf you don't have any currants on hand, you can substitute another type of dried fruit, such as raisins or cranberries.
Oluwatosin Esther
oluwatosin_e@yahoo.comI also recommend using fresh currants for the sauce. They have a much better flavor than dried currants.
Desideria DaniDesire' Romero
d-desideria16@hotmail.comI would recommend using a good quality pork loin for this recipe. It will make a big difference in the flavor of the dish.
Mariame Diallo
diallo-m65@yahoo.comThis dish is also great for leftovers. The pork and sauce can be reheated and served the next day.
Shernell Williams
williams_s@hotmail.comI love that this recipe can be made ahead of time. It's perfect for busy weeknights when I don't have a lot of time to cook.
TM Moniπ ķháñ
tm-m@gmail.comThe currant sauce is what really makes this dish. It's so flavorful and adds a touch of sweetness to the pork.
Roma Finest
finest.roma13@hotmail.comI've made this dish several times now and it's always a hit. It's a great way to dress up a pork loin and make it something special.
Justin Verville
vervillejustin94@hotmail.comThis recipe was easy to follow and the results were fantastic. I would highly recommend it to anyone who loves pork loin.
brownskin Ville
ville-b@aol.comI made this dish for my family and they all loved it. Even my picky kids ate it all up.
Vanessa Matthews
matthews_vanessa@hotmail.comThis was a really impressive dish to serve at a dinner party. It looked and tasted amazing. My guests were all very impressed.
Mary W. Mbiti
mmbiti@yahoo.comI loved the combination of flavors in this dish. The pork was savory and the currant sauce was sweet and tart. The two flavors worked perfectly together.
Md jewel dryber Md jewel dryber
dryber_m4@gmail.comThis stuffed pork loin was amazing! The meat was so tender and juicy, and the currant sauce was the perfect complement. I will definitely be making this again.