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I’m not sure what I did wrong, but the vinegar was overpowering everything. Even my neighbor walked in and said he smelled vinegar. Next time I will use less. Otherwise would have been good. Funny, only one other reviewer said the same thing, hmm.
Any help? Trying to figure out what kind of cider I’m supposed to use. Sweet? Hard? Dry?
Hi Scott, use sweet apple cider.
what type of potato and vegetable would you serve with this?
Can you use real apples instead of dried apples?
Hi, Margaret! Emma, managing editor for Simply Recipes, here! We haven’t tested this recipe with fresh apples, but I think it would actually work quite well. I’d slice them as thin as you can, or into tiny little cubes. You’ll probably end up with a little more liquid after cooking the ingredients (which isn’t a huge deal since you strain it out and simmer it separately anyway) and I think you’d probably only need to cook them for 10 minutes or so. If you try it, let us know how it turns out!
I made it with real apples, finely diced. Delicious!
Can you make this and put it in the frig over night?
Hello Drew, do you mean assemble it and chill it overnight before cooking? Yes, I don’t see why not.
Made this for Christmas. It was yummy! Not sure why my stuffing kept falling out and is it normal that we had so much juice in the pan after roasting? Would make again!
This was wonderful . My son said there were so many flavorsExploding on his taste buds. Also, he has worked in many resturants and said it would fit on any high priced resturant menu. (Only they won’t get seconds)
I made this for New Year’s Day dinner and it was a hit.
I did follow some of the suggestions in the comments including using fresh apples instead of dried and not processing the filling, just leaving it diced.
I also brined the pork for about 30 minutes after double butterflying it, stuffed and rolled it and then seared the outside before cooking. I used a lot less glaze during roasting because of the sear, but it turned out marvelously and I didn’t have any twine on hand so the sear helped keep it together for roasting.
When I make this again, I will probably line the inside of the roll with the glaze and only sear the outside.
I put the glaze out when I served dinner and they did use it, but only sparingly. I didn’t use any on mine and I loved it just the way it was.
My MIL wants this recipe for her own collection now.
Thank you again, Elise!
Totally making this in a few days! It looks totally wicked.
My question is though, I love crackling and was wondering if the crackling would work if I just left the skin on the roast? I know I need to score, salt and oil the skin but the moisture of the stuffing or cooking time won’t ruin it? Also, would you recommend that I cut the skin off to make it easier to butterfly and possibly pound?
I’ve never attempted a rolled pork roast like this with the skin on. If you do, please let us know what you do and how it turns out for you. ~Elise
I made this last night for a dinner party and everyone gobbled it up. Like others, I didn’t bother to puree the apple and cranberry mixture; it gave a nice texture. I couldn’t find apple cider, so used cloudy apple juice which did the trick. I definitely recommend this recipe.
I thought this roast looked incredible, so I decided to give it a shot. First of all, I tweaked the stuffing by adding rosemary and garlic, and omitting the allspice and mustard seed. I also cooked it on the grill using a cedar plank. It was very tender and moist, but most importantly, the flavor was absolutely delicious. My family loved it!
Hi at what temperature did you grill it pls.
Hi, I just bought all the ingredients for this, but I couldn’t find whole mustard seeds. I only have ground mustard seed, can I use this and in what amount?
If you use ground mustard, only use a teaspoon. ~Elise
I’m going to make this for Christmas. I usually sear a roast in a pan before finishing it in the oven. Adds a little more flavor and nice crust. Wasn’t sure this is a good idea with a stuffed version. Any thoughts?
Sounds to me like it’s worth a try. We like searing roasts first too, though haven’t done it with this stuffed roast. ~Elise
The recipe looked so delicious that I wanted to try it right away. I didn’t have a pork loin, but I did have pork chops. I cut out the bones, and trimmed off all fat, then I pounded the meat to 1/2 inch thick. I made the chutney with cut up fresh apples and rolled each pork chop individually with the filling inside and secured with toothpics. I had made broccoli salad to go with the meal and had fried bacon to put into it, so I poured off the bacon grease and added a little olive oil to the pan to brown the rolled pork in before I baked it. I followed the directions, but reduced the bake time. This recipe was awesome! The rolled stuffed pork chops were tender and juicy. It is definately a keeper. I love the challenges and detail of your web site. Many other sites use lots of shortcuts, but I love the details of yours. Keep going! Best Pork Chops ever!
This recipe was amazing. I used fresh granny smith apple and dried cranberries but I wouldn’t substitute anything else. Not all that hard to do either. Everyone who tried it, loved it.
Looks great. Should I cover the roast while it is cooking or leave it uncovered?
WOW!! I’ve made this about 3~4 times now. ABSOLUTLY DELICIOUS! I’m not a chef (just a single guy) but I do cook pretty well and try to impress/please the GF. The first time I made this recipe I improvised a bit (still good). The second time I stayed more true to the recipe (even better). The third time it was best! I recommend switching the amounts for cranberries and apples(I liked 1 1/2 cups dried cranberries (packed) 1/2 cup dried apples) and a bit more cayenne pepper. Do not put the apples and cranberries in the processor; they are much better if they are left diced. For those considering skipping the cayenne, DONT SKIP THE CAYENNE. This was a surprising item in the recipe for me but it adds a great delicate little dimension that was not at all expected from cayenne and compliments hints of vinegar and mustard seeds perfectly. This is a great recipe any time but especially great during the holiday season. Saturday morning and Sunday morning left-overs from the fridge were as good or better than the original dish and could actually be included (cold) in a formal brunch.
Excellent review. I tried it with twice the amount of cayenne and it was excellent.
I think I’m going to try and cook this for my in-laws for Mother’s Day. My question is how would using a bigger pork loin affect the recipe? I have to cook for 10 people (including three big men) and am thinking a 3 pounder will not cut it. Do you think I can double the recipe or should I just try another recipe?
Hi Elena, I think you should be fine with a larger roast, you’ll just need to cook it longer. You might drop the heat to 300 after the first hour so that the outer areas don’t overcook before the inner areas are done. A good rule of thumb with roasts is 15 to 20 minutes per pound total cooking time. But do make sure you use a meat thermometer to test. ~Elise
Absolutely delicious! I didn’t add the cayenne, but it still had a bite to it. It was sweet with a hint of heat at the end. It was so good!
What would be a good gluten-free side dish for this?
I made this for Christmas dinner and it was a huge hit! Not only did everyone eat it up, but my husband who claims to hate allspice enjoyed it too. The pork was delicious and moist! Thanks for the great recipe.