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Apple Cranberry Stuffed Pork Roast
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
130 minutes
Try our delectable apple cranberry stuffed pork roast with a tangy chutney featuring brown sugar, vinegar, dried apples, and cranberries.
Ingredients:
  • Filling
  • 1 cup apple cider
  • 1/2 cup cider vinegar
  • 3/4 cup packed light brown sugar
  • 1 large shallot, peeled, thinly sliced
  • 1 1/2 cups dried apples (packed)
  • 1/2 cup dried cranberries
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp yellow mustard seeds
  • 1/2 teaspoon ground allspice
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Pork Roast
  • 2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
  • Kosher salt and freshly ground black pepper
Instructions:
  • Place the pork roast in the freezer for 30 minutes to firm it up for easier slicing, then proceed with making the filling.
  • Prepare the filling and glaze by combining all the filling ingredients in a saucepan. Simmer over medium-high heat, then cover and cook on low until the apples are very soft, roughly 20 minutes. Strain the mixture through a fine-mesh sieve, pressing with a spatula to extract all the liquid. Return the liquid to the saucepan and simmer until reduced to 1/2 cup, approximately 5 minutes. Set aside this reduced liquid to use as a glaze. Pulse the apple mixture in a food processor with about fifteen 1-second pulses, and it's ready for use.
  • Preheat oven to 350°F or preheat grill for indirect heat cooking.
  • Prepare the roast: Lay the pork roast fat side up. Starting 1/2-inch from the bottom, make a horizontal 1/2-inch deep cut along the long side, stopping before the edge. Open the roast and continue cutting, maintaining a 1/2-inch thickness. If needed, gently pound to even thickness.
  • Prepare and roll the roast: Season the inside of the roast generously with salt and pepper. Lay out the filling on the roast, leaving a 1/2-inch border. Roll up the roast tightly from the short side and tie securely with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.
  • Oven roast: Position roast on a rack in a roasting pan, then place it on the middle oven rack. Roast for 45 to 60 minutes until the roast reaches an internal temperature of 130 to 135 degrees F. Brush with half the glaze, then roast for an extra 5 minutes. Remove from oven, place on a cutting board, tent with foil, let it rest and keep warm for 15 minutes before slicing.
  • Slice the roast into 1/2-inch wide pieces, gently removing the cooking twine as you cut. Serve accompanied by the extra glaze.

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