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Ingredientes
- 2 Tbsp. butter
- 2 Tbsp. minced onion
- 1 c. fresh bread crumbs
- 2 x Granny Smith apples cored, peeled,
- Â Â and minced
- 1/2 c. golden brown raisins
- 1 x orange zested
- 1 Tbsp. caraway seeds
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 lb boned pork loin
- 1 c. apple cider
- 1 c. lowfat sour cream
- 2 ounce white wine
Direcciones
- Heat the butter over low heat and cook onions till translucent/soft, and then remove the onions from heat. Mix in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
- Preheat oven to 400 degrees.
- Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife.
- Whisk together cider and lowfat sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind-side down and bake for 30 min.
- After 30 min turn pork over and cook, rind-side up, for another 30 min.
- Reduce heat to 350 degrees and cook for another hour (baste every 20 min with the pan juices) or possibly till you reach a internal temperature of 150 degrees. Let rest for 20 min.
- Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 8 servings | |
| Calories 682 | |
| Calories from Fat 444 | 65% |
| Total Fat 49.48g | 62% |
| Saturated Fat 19.19g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 235mg | 10% |
| Potassium 707mg | 20% |
| Total Carbs 28.73g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.34g | 10% |
| Protein 29.3g | 47% |
