I roast in the oven with just salt and pepper.

But,sometimes I roast it in the oven it like my mother did, with homemade baked beans.

Putting any tenderloin in a crock pot would be a crying shame...slow cooking is for cheaper, tougher meats.

I've made this one and it is delicious! The only change I made was to soak some dried apricots, raisins, etc. and add them to the stuffing. It turned out great.

A pork loin is quite large, and maybe separating the roasts means you can cut it into 2 or 3 roasts. Or maybe they just want you to butterfly it.

APPLE STUFFED PORK LOIN ROAST

Ingredients:

 3 tablespoon olive oil
 1 large onion, chopped
 2 Granny Smith apples, peeled, cored and chopped
 8 fresh sage leaves
 2 cup thick-cut white bread cubes, crusts removed
 1 egg, beaten
 2 tablespoon butter
 salt and pepper
 1/2 to 1 cup chicken broth, plus more if needed
 1 (3 pound) pork loin roast, butterflied

Directions:
Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil 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 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 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing.

Garnish with apples and fresh herbs.

Prep Time: 10 minutes
Inactive Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 45 minutes
Ease of Preparation: Easy
Yield: 6-8 servings

When I cook pork tenderloin roasts to 160, they always seem tough, but I know this is the way many people cook them. I oven roast them long and slow with vegetables around them. You should practice before May. I know this only confuses the issue. Sorry.

I always brown my pork roasts in margerine first before cooking them. Then I'll sprinkle on a package of onion soup mix and put a can of mushroom soup in there too. NO water. Dice up an onion and season with salt and pepper. It makes the best gravy! And I hate mushroom soup, so coming from me, it's gotta be good. :o)

Apple stuffed roast looks good. Thanks, i'll try it.

I was curious on how to butterfly a pork loin, as in the recipe for apple stuffed pork above. I googled for it and found this.....everything you ever wanted to know about stuffing a pork loin! He makes it look so simple that even I could do it. Also looks delicious.

Here is a link that might be useful: stuffing a pork loin

Oooooo.... thanks everyone! It all sounds good. You're right, Socks12345 - that's why I asked now! I want to try one out. When they had us for dinner recently, the husband cooked an Eye of Round and it was like shoe leather. I tried to pick up a piece with the serving fork and could barely get it poked it to pick up. On the way home, my DH said when they come to our house, I should make a roast so they will know what a good one tastes like. Tee hee...

LuckyGardnr - do the Granny Smiths make it tart?

Phyllis MN, I'm going to check the link. Thanks!

Missindia, your DH can be your official tester. Honestly, I've not had luck with them in the crock pot either. I think they are so lean these days that they tend to be tough.

Forgive your friend's DH for the tough beef. There isn't anyone here who hasn't served that dish!!! LOL!

This can scarcely be called a recipe, but...

Pour red wine or sweet vermouth over the pork. Salt and sprinkle with plenty of garlic powder. Let sit 30 minutes. Insert meat thermometer. Roast at 350 degrees for 20 min. per pound or until thermometer reaches 160 degrees. Let stand 5 minutes before carving for juices to re-absorb. Serve with applesauce. Loin is quite lean; you may want a sauce or gravy with it. I actually prefer the less expensive blade cut because it is marbled with fat.

Just read that someone has written a book about animal fat in our diet. She figured out that abstaining from animal fat (where the 'taste' comes from) would enable you to live about two weeks longer. Hah!

Pork is very good braised in milk. I've only done the boneless loin chops that way but I've seen recipes that call for the entire roast. The milk cooks away and you're left with tender and moist meat.

I did a recipe with a light cure that was surprisingly good (I didn't think that short cure would do much). It was grilled but I imagine you could roast the meat.

Here is a link that might be useful: Lightly Cured Pork Loin

This the one I have made for years and everyone loves it. So easy to do and tastes so good.

Marinated Pork Roast

½ cup soy sauce
½ cup sherry
2 cloves garlic, minced
1 tbsp dry mustard
1 tsp ground ginger
1 tsp dried thyme
1 4 to 5 pound pork loin roast, boned, rolled and tied

Cherry sauce

Blend first 6 ingredients. Pour over meat in a plastic bag; set in deep bowl. Marinate in closed bag 2 to 3 hours at room temperature or overnight in the refrigerator. Occasionally press gab against meat to distribute marinade. Remove meat from marinade; place on rack in shallow roasting pan. Roast, uncovered at 325º for 2 ½ to 3 hours or till meat thermometer reaches 170º Baste with marinade during last hour. Serve with Cherry sauce. Serves 10 - 12 people.

Cherry sauce
10 ounce jar cherry preserves
2 tbsp sherry
1 tbsp soy sauce

Place all ingredients in a sauce pan and heat till preserves are melted. Serve over meat. I double the sauce recipe since it is so good and everyone puts it on their meat and rice.

I serve this with steamed rice

For a quick and easy roasted pork loin, rub the loin with olive oil, place rosemary sprigs on top, then put thin lemon slices on top of the rosemary. Roast at 350 degrees for about 20 minutes per pound. Before serving, remove the rosemary and lemon slices, and garnish with fresh rosemary and lemon if you like.

MissIndia, no, I didn't think the granny smith apples made it tart, but if you're afraid it will, just add a little apple jelly to the mixture or add some raisins.

Laurel

When I did "pulled Pork" for DS's graduation, I put two whole pork loins in my MIL's old roaster oven. I seasoned with salt, pepper and paprika, maybe some onion powder or sliced onions. I'm allergic to garlic, so none of that! DH injected the pork with apple juice. Then I put it in the roaster (to big for me to brown, but I might have browned it on the gas grill, its been 3 years so I don't remember!) and put some apple juice, water and a small splash of bourbon in it. Put the lid on and set to 350° until it was starting to fall apart.

It's even better done in a smoker!!!! But if you don't have one, that's ok, it will still taste good!

Tami

I just put my pork loin roast on rack in roasting pan and then put seasonings on it and turn the oven on 325 and I turn it so it browns on other side, I cook the fat side down first. I push in oven thermometer to check when done.

Do not want to over cook it or it will be so dry and not good at all.

Have you ever done any brining? Pork tenderloins tend to be dry because they have so little fat and brining them makes them moist and delish...If you have never brined...check out the link below..

Here is a link that might be useful: Brining a Pork roast

Thanks, y'all!

Hi, figured I'd add my 2 cents. I usually just salt it well and sprinkle with caraway seeds, roast slowly at 350 with a little water in the bottom (roast is on a rack)covered. this renders a bit of the fat leaving some really good drippings. I believe a meat thermometer should read 160. serve with Saurkraut and spatzle...