Karen Yontz Center Logo

Apple-Stuffed Pork Roast



1 small apple, chopped

12 cup soft bread crumbs

14 cup chopped celery

2 tablespoons raisins

2 tablespoons chopped walnuts

2 tablespoons sliced green onions

Dash ground nutmeg

2 tablespoons apple juice or apple cider

34 pound pork tenderloin, trimmed of fat

12 cup apple juice or apple cider

1 12 teaspoon cornstarch

18 teaspoon ground cinnamon


For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions and nutmeg. Stir in 1 tbsp. of apple juice or apple cider. Butterfly the pork tenderloin.

Cover meat with clear plastic wrap. Pound with a meat mallet to 12-inch thickness. Spread stuffing over meat. Roll up meat starting from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tbsp. apple juice. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350ยบ F oven for 1 to 1 14 hours or until meat is no longer pink, brushing with the remainder of the 1 tbsp. apple juice after 30 minutes.

Meanwhile, in a small saucepan stir together the 12 cup apple juice or apple cider, cornstarch and cinnamon. Cook and stir until thickened. Once bubbles start to form, cook and stir for 2 minutes more. Serve with roast.

Nutritional information per serving:
199 calories 6g fat 59mg cholesterol 80mg sodium

Lending Library

The Karen Yontz Center's lending library is your source for heart-healthy resources including books on lifestyle, cookbooks, workout DVDs, meditation CDs, and much more.

Visit Today:

Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767