Apple Stuffed Pork Loin with Applejack Sauce





  1. In skillet, melt butter over medium heat. Add apple, onion, celery, 2 teaspoons poultry seasoning, salt and pepper. Sauté until tender (8-10 minutes); transfer to bowl.
  2. In food processor, process bread cubes into coarse crumbs. Stir into apple mixture.
  3. Unfold roast into rectangle; spread apple mixture over meat to within ¾ inch of lengthwise edges. Roll jelly roll fashion; place seam side down on cutting board. Using kitchen twine, tie roast at 1 inch intervals.
  4. Brush roast surface with 2 tablespoons oil and sprinkle with 2 tablespoons poultry seasoning. Arrange on rack in roasting pan.
  5. Roast in preheated 350 F oven until internal temperature reaches 155 F (50-60 minutes). Transfer roast to cutting board; allow to rest 10 minutes while making sauce.
  6. Discard fat from baking pan. Deglaze pan with applejack or apple juice, scraping up browned bits; reduce to 2 tablespoons. Add chicken broth, apple juice and cream to pan. Bring to a boil and cook over high heat, stirring, until thickened (7-8 minutes).
  7. Remove twine from roast; slice1 inch thick. Arrange on serving dish; drizzle with sauce.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.