An easy and tasty pork roast. Goes great with applesauce.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
12 hrs 30 mins
total:
14 hrs 5 mins
Servings:
10
Yield:
1 pork roast
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.

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  • Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.

  • Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.

  • Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.

Nutrition Facts

399 calories; protein 31.8g 64% DV; carbohydrates 14.7g 5% DV; fat 23.6g 36% DV; cholesterol 107.3mg 36% DV; sodium 93.3mg 4% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2012
Made this recipe for Christmas dinner and the family was pleased. I did not cook the ingredients for the brine. Instead I placed all ingredients in a pot of water covering the pork tenderloin. I also used fresh thyme instead of dry. I brined it for 24 hours. After I discarded the brine water I placed the pork tenderloin in a roasting pan. I then rubbed sage pepper and rosemary on it then followed the rest of the directions to cook the tenderloin. The results were great. The tenderloin was flavorful the stuffing mixture complimented the flavors of the meat well and it was an easy recipe to make. I highly recommend this recipe to everyone. Read More
(13)

Most helpful critical review

Rating: 2 stars
04/29/2017
I followed the recipe. but brined for two days. too salty perhaps if I had brined the recommended time the brown sugar didn't do anything. Read More
(1)
17 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/26/2012
Made this recipe for Christmas dinner and the family was pleased. I did not cook the ingredients for the brine. Instead I placed all ingredients in a pot of water covering the pork tenderloin. I also used fresh thyme instead of dry. I brined it for 24 hours. After I discarded the brine water I placed the pork tenderloin in a roasting pan. I then rubbed sage pepper and rosemary on it then followed the rest of the directions to cook the tenderloin. The results were great. The tenderloin was flavorful the stuffing mixture complimented the flavors of the meat well and it was an easy recipe to make. I highly recommend this recipe to everyone. Read More
(13)
Rating: 5 stars
07/28/2014
Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast and the stuffing complemented the pork very well. My time got away from me and the roast should have come out of the oven just a little sooner (typically I take it out at 145 but it was 154 this time) but it still was fabulous. Never thought about this until well into cooking but in the future I'll add a little water or white wine to the pan so I'll be able to make a nice pan sauce while the roast is resting...just too late today. Lovely dish with lovely presentation nice enough to serve to company. Read More
(8)
Rating: 5 stars
03/15/2015
Wow, this was great! I added the 1 T goat cheese and about 2 T port wine cheese and 2 apples to the stuffing. I poured in about 1/4 c apple cider and 1/4 c sherry into the pan and basted the pork 2-3 times. Took it out at 142 and covered for 20 minutes - perfect! Read More
(6)
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Rating: 4 stars
09/29/2014
My family loved this dish! The meat was tender moist and savory. I used a Lite salt substitute for the brine and thought it came out a little too salty for my tastes but everybody else thought it was fine. Next time I will use half of the salt. Read More
(4)
Rating: 5 stars
06/07/2013
I substituted 1 tbs balsamic vinegar for all the salt in the brine. I added fresh minced garlic to my shallots along with 1/2 cup dry sherry wine... I added green onions and arugula to my stuffing. Next time i would let the apples Cook down in the dry sherry until nearly soft before adding minced shallots/garlic! This recipe was incredible and easy! I also used feta crumbles and freshly grated parmesan cheeses instead of the goat cheese! So so good Read More
(3)
Rating: 5 stars
08/03/2014
Very good. I will definitely make again. Read More
(2)
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Rating: 2 stars
04/28/2017
I followed the recipe. but brined for two days. too salty perhaps if I had brined the recommended time the brown sugar didn't do anything. Read More
(1)
Rating: 5 stars
03/03/2015
The brine is perfect! I used a different stuffing but the brine is the key to juicy moist meat! Read More
(1)
Rating: 3 stars
05/14/2017
I grilled it on the Weber BBQ. Unfortunately it dried out quite a bit. Perhaps I should have gone higher heat than 300 degrees. There was way too much filling for a 5 Lbs roast. The filling was like spinach dip. Read More