I saw Paula Deen make this and drooled. Here’s something I never thought I could have – a stuffed pork roast. I knew if I ate this, my waist would be a little stuffed, too, so I took a look and recreated it to be so much healthier for you – and still absolutely delicious!
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APPLE STUFFED PORK LOIN – Anthony J. Caruso
Olive oil cooking spray
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut 100% whole wheat bread cubes, crusts removed
1/4 cup egg substitute
2 tablespoons light butter spread (Recommended: Smart Balance Light)
Salt and pepper
1/2 to 1 cup unsalted chicken stock, plus more if needed (recommended: Kitchen Basics)
1 (3 pound) pork loin roast, butterflied
Preheat oven to 375 degrees F.
In a large skillet, spray with cooking spray and set over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter spread and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 145 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
Here’s the skinny:
First, I used cooking spray instead of olive oil to cut out about 40 grams of fat.
I used whole wheat bread instead of white bread. The health benefits are huge and it’s gonna be stuffed with a bunch of other flavors. You’ll never know it’s whole grain goodness!
Next, I used egg substitute instead of real egg. It’s just one egg, but every little bit makes a difference. You’re looking to bind the stuffing together, and you don’t need the fat and cholesterol of a yolk to do that.
Also, instead of real butter, I used a light butter spread, which has 1/4 the saturated fat of butter.
Lastly, I used a low sodium chicken stock. No need to add the extra salt if you don’t need it. You can always add more salt if you need it.