New Year’s Day is upon us and it’s Pork’s big day. Pork and sauerkraut on New Year’s Day is suppose to be good luck, because pigs root forward while searching for food.
I love the sweet glaze and apple stuffing, this pork loin simply melts in your mouth. Try this recipe for a change from the standard pork in sauerkraut. If you are a diehard sauerkraut person just add it as a side dish.
- ¼ cup apple jelly
- 1 tbsp packed brown sugar
- 11/2 tsp Dijon mustard
- 1 medium red cooking apple, cored and chopped (1 cup)
- 1 stalk celery, chopped (1/2) cup
- 1 small onion, chopped (1/2 cup)
- 2 tbsp vegetable oil
- ½ cup unseasoned dry bread crumbs
- ¼ cup snipped fresh parsley
- 2 tbsp snipped fresh sage leaves
- 3 lb well-trimmed boneless pork double loin roast
- Combine jelly, sugar and mustard in 1-quart saucepan. cook over medium-low heat for 31/2-5 minutes, or until jelly is melted, stirring constantly. remove from heat. Set glaze aside.
- Combine apple, celery, onion and oil in 2-quart saucepan. Cook over medium heat for 4-8 minutes, or until apple is tender, stirring frequently. Remove from heat. Add bread crumbs, parsley and sage. Mix well.
- Heat oven to 325°F. Untie pork roast. Separate the 2 pieces of loin. Spoon and pack apple mixture on top of 1 pieces. Place remaining piece over stuffing. Tie at 11/2-inch intervals to secure.
- Place roast on rack in broiler pan. Roast 1 hour 40 minutes to 1 hour 50 minutes, or until internal temperature registers 155°F and juices run clear, basting with glaze during the l;ast 15 minutes. Let stand, tented in foil, for 10 minutes.