{Recipe} Savory Pork Roast with Apple Stuffing

Pork is considered the other white meat and we love pork recipes. Most pork recipes that we use are healthy recipes. Enjoy this recipe from my friend Diane which is a perfect fall apple recipe.

Savory Pork Roast with Apple Stuffing
by Guest Chef Diane

Ingredients

2 garlic cloves

1 1/2 tsp. dried and crushed rosemary (or 4 1/2 tsp. fresh, chopped rosemary)

1 tsp. rubbed sage

1/4 tsp. ground pepper

2 medium RED apples, chopped with skin to equal about 2 cups

1/2 cup chopped celery (optional...I like it better without!) 

1/3 cup chopped onion

6 cups herbed and seasoned stuffing mix (do not use cornbread stuffing!!) 

1 can of cream of mushroom soup with 1 can of water

1/4 cup melted margarine or butter

1 boneless rolled pork loin roast (2 1/2 to 3 lbs.)

Directions

1. Preheat oven to 350 degrees. 
2. Press garlic into small bow. Add rosemary, sage and pepper; mix well.
3. Remove 1/2 tsp. of mixture for stuffing.

4. Core and slice apples, chop celery and onion and put in large mixing bowl.
5. Add apple, stuffing mix, soup, butter and reserved seasonings.
6. Mix well and spoon into deep dish baker or 9X9.

7. Rub the seasoning mix evenly over pork loin.
8. Place roast, fat side up, over stuffing.
9. Cover with Stoneware Baking Bowl or Aluminum Foil.

10. Bake for 1 1/3 hrs.

11. Remove Baking Bowl or Aluminum and bake 15-30 minutes more or until meat registers between 130 and 145 degrees.

12. Let stand 10 minutes before carving. Serve with steamed veggies of your choice!

(Modified from Doris Christopher's Stoneware Sensations, pg. 50)

Diane has the most beautiful Rosemary plant and is blessed to live where she can have it growing all year. I love these pictures where she shows the sprigs, how to remove the rosemary and then chop with her hand choper.

Find more FALL Recipes here!

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Rockin' Ribs in the crock pot

So do you like Ribs?  I never use to like them so I never made them for my family. My husband has ALWAYS loved ribs and would order them when we would dine at a few of his favorite restaurants. I LOVED watching him get into his ribs, all saucy and messing, eating everything off of the bones! As much as I loved watching him, I always refused to eat them. 

Anyhow, about 8 years ago, I decided to make my husband ribs for his birthday. I always make my family whatever they want for their Birthday Dinner or we all go out to a restaurant of their choice.  For some reason I had it in my mind to make ribs.  I looked through many recipe books searching for something that seemed tasty. I ended up pulling together a few recipes and decided that I would make him the best ribs ever. This was the year that I also made him an ice cream cake.  I was on a roll that year because these two recipes are some of this favorites.

I cooked the ribs in the crock pot.  The downside of this was that I was home all day and I had to SMELL the ribs ALL DAY LONG. The positive side of this is that they smelled so good that I could not wait to taste them for myself.  I did taste them before serving and they were....AWESOME!  I converted myself into being a rib eater.  My husband and kids all love this recipe and so does anyone else we make them for or share the recipe with.  I'm convinced that cooking with LOVE and Coca-Cola® did the trick! Try 'em and let me know what you think!

BEST RIBS EVER Rockin' Ribs, quick and easy (crock pot)  (CLICK for a printable copy)

3 slabs of Pork Loin Back Ribs
1 onions, sliced thinly
1 liter Coca-Cola®
1 cup brown sugar
6 cloves garlic, minced
1/2 container of liquid smoke
BBQ Sauce

Mix brown sugar, garlic and liquid smoke.  Cut rib rack into 3s. Spread on brown sugar mixture as you put in crock pot.  Between each rib add onions.  Do this for all the ribs and onions.  If you have any extra sugar mix then just dump it in crockpot.  Pour in Coca-Cola®.  Cover and cook 6-8 hours on high.  You'll know they are done because they will be super tender.

Note:  I think that the BBQ sauce is a very important part of the ribs.  We ALWAYS use Sweet Baby Rays! I think they sell this sauce all over the place! 

Here are a few of the cooking photos:

I"m linked up in Tasty Menu plan and Melt in Your Mouth Wednesday!

Pork Roast and Cranberry Dressing by Sandra Lee

What do you think of Sandra Lee? When we had the Food Network I always made sure that I watched her show. Is it still on? I know that I see her cookbooks all over the place. This recipe sounds great and it will be the next Pork Roast that I cook.  I love that this can be used in the slow cooker. We do not like stuffing mixes so I will have to come up with something else. Let me know if you make this. I"ll have a picture soon!

Pork Roast and Cranberry Dressing - Entree

Prep 15 minutes 

Cook 5 to 6 hours (Low) Stand 15 minutes 

Makes 6 servings

Ingredients

1 1⁄2 cups frozen chopped onions
2 stalks celery, chopped
1 3-pound boneless pork shoulder roast
2 tablespoons Montreal steak seasoning
1 can (16-ounce) whole cranberry sauce
1⁄2 cup dry white wine
1 cup vegetable broth
1⁄4 cup butter
1 box (6-ounce) pork stuffing mix
3⁄4 cup sweetened dried cranberries

Directions

1. In a 5-quart slow cooker, combine onions and celery. Sprinkle roast with steak seasoning; place on vegetables in slow cooker. In a medium bowl, stir together cranberry sauce and wine until combined. Spoon over roast in slow cooker.

2. Cover and cook on Low heat setting for 5 to 6 hours.

3. Transfer roast to a cutting board; let rest for 10 minutes before slicing.

4. Meanwhile, in a medium saucepan, over high heat, bring vegetable broth and butter to a boil. Stir pork stuffing mix and dried cranberries into pan. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.

5. To serve, mound some stuffing on center of plate. Spoon a portion of celery, onions, cranberries, and accumulated juices from slow cooker over stuffing. Top with sliced roast.

Permission given to post this Excerpt from the book, Sandra Lee Semi-Homemade Money Saving Slow Cooking, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com

French Onion Pork Loin Roast

 We love eating Pork Roast.  It is the other white meat that is very lean and moist.  The first night we eat it as a warm meal.  The leftovers are eaten with a salad the next night! Do you make a pork roast? Please share your ideas,  recipe or a link to your recipe!

French Onion Pork Loin Roast

4# Pork loin roast
1 lg onion, sliced
6 cloves garlic, sliced
1T extra virgin olive oil
1/2 c. Allegro original marinade
2 c. sweet red wine
1 tsp coarsely ground black pepper (approx)
2 tsp Mrs. Dash Original seasoning

Preheat oven 375.  Heat oil on med high (keep this temp) in frying pan.
Add onions and let cook for a few minutes in the oil.  Then add the pork. Lightly brown each side of the pork.
While it is browning I add in the sliced garlic, black pepper and Mrs. Dash.  When meat is lightly brown on the outside, I add in the marinade and let that cook in with the meat and onions for 3-4 minutes.
Next, put the meat into a 13 X 9 baking dish.  Keep the pan on the heat and deglaze the pan with 2 cups of wine.  Pour this over the meat, cover with aluminum foil and bake until temp reaches 160.
Pork roast usually takes 20 min. per pound.  After 1 hour, checked the temp. For me, cooking time for a 4lb roast was 70 min.
Turn off the oven, leave roast covered for up to 20 min.  Key is to keep the roast covered so the roast stays moist.

Everyone loved this roast. It was the best that I ever cooked.  Here is the salad for the next night!