Roast Loin with Apple and Walnut Stuffing

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30 minutes

1 3/4 hours


    • 3 lb
      1.5 kg
      Canadian Pork Loin or Rib Roast
    • 2 Tbsp
      25 mL
    • 1 cup
      250 mL
      diced onion
    • 1/2 cup
      125 mL
      diced celery
    • 1 cup
      250 mL
      chopped dried apples
    • 1 cup
      250 mL
      coarsely chopped toasted walnuts
    • 3 cups
      750 mL
      fresh bread crumbs
    • 1/2 cup
      125 mL
      chopped dried apricots
    • 2
      large eggs
    • 1/4 cup
      50 mL
      whipping (35%) cream
    • 2 tsp
      10 mL
      dried sage
    • 1 tsp
      5 mL
      EACH salt and ground black pepper


Melt butter in a large skillet over medium heat. Cook onions and celery until soft but not browned; remove to a large mixing bowl. Add remaining ingredients, except pork, and combine gently. Using a long, sharp knife, make a lengthwise incision through the centre of the loin. Turn the knife 90º to make a cross shaped cut. Repeat this process at the other end of the loin. Pack loin with stuffing, pushing from both ends toward centre. Pre-heat oven to 325°F (160°C). Roast stuffed loin at 325ºF (160ºC) until internal temperature registers 155-160°F (68-71°C), about 1 3/4 hours. Allow roast to rest, loosely covered, 10 minutes before carving.

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