I didn't have any kitchen twine, so the picture doesn't look all that great, but the flavors were there and I'd make it again!
Fruit Stuff Pork Roast-adapted from New Slow Cooker Meals by Betty Crocker
Total Time: 6 hours
Serves 8
- 2 pound boneless pork loin roast
- 2 tablespoons dijon mustard
- 1 tablespoon butter, melted
- 1 cup prepared stuffing
- 1 cup diced dried fruit and rasin mixture
- 1/4 cup packed brown sugar
- 1 tablespoon canola oil
- 1/2 cup apple juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Cut horizontally down center length of pork to within 3/4 inch of opposite side. Open flat. From center, cut horizontally to within 3/4 inch from left side edge. Turn pork; repeat cutting to other side; open flat.
Mix mustard and butter in a small bowl. Spread half the mixture on inside surface of pork. Mix stuffing and fruit in another small bowl; spread over mustard coated surface. Roll roast; tie with kitchen twine. Spread remaining mustard mixture over outside of roast and rub with brown sugar.
Heat oil in a 12 inch nonstick pan over medium high heat. Cook pork in oil until brown on all sides. Place pork in a greased 5 quart slow cooker. Pour apple juice into skillet and cook 2-3 minutes to dissolve any remnants. Stir in salt and pepper and pour over pork.
No comments:
Post a Comment