Saturday, October 8, 2011

Harvest Maple Pork Loin Roast

My darling hubby had commented on the frequency of ground beef and chicken in our house, so when I saw an awesome deal on pork loin, I snagged it! Then... I didn't have a great recipe for a pork loin. So, I found some yummy sounding recipes and merged them into this. It was perfect for the cool spell that has me yearning for fall. Warm, robust maple glaze with a side of apple and brown sugar stuffing. Hubby has proclaimed this the new meal for holidays around here! This would be the easiest holiday meal EVER! Now lets see if I can remember how I made it...

1 apple, chopped (I used Granny Smith)
1 sm onion
2 tbsp butter
1 1/2 C water
1/4 C plus 2 tbps maple
1 pkg (6 oz) stuffing mix for chicken

1 (2-6 lbs) pork loin roast
3/4 C brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp sage
1 tsp rosemary
salt and pepper

Melt butter in large skillet on medium heat. Add apples and onion, cook and stir 3 minutes or until crisp tender. Add water, 1/4 C maple and stuffing mix; cover. Let stand 5 minutes, mix lightly. Place pork loin in a roasting pan sprayed with cooking spray (or 9x13" pan if you are like me and don't have a roasting pan. Sad, I know!) and spoon stuffing mix along sides of loin. Bake 1 hour. Mix 2 tbsp maple and remaining ingredients; brush over roast, drizzle any remaining mix over stuffing. Bake an additional 20 minutes or until cooked through (160 degrees). Let stand 15 minutes before slicing to serve.

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