Sunday, October 25, 2009

Sunday Dinner: Pork Roast & Apple stuffing

Looking for a fall comfort dinner?  Tonight we did Pork Tenderloin with apple stuffing and pan seared brussel sprouts.  I love Sunday dinner, especially on a gloomy fall day.  I think it gives everyone something to look forward to all day.  I try to come up with something special since I've actually got time to really put some "love" into a meal.  During the week- I cut a lot of corners and stick with things that are quick and easy.  On Sunday I don't mind spending time chopping veggies and building flavors for a good recipe.  I love this recipe I put together today.  The stuffing is sweet and savory and I used a sweet chicken sausage to pair with the chopped apples.  The roast is simple but cooked to the perfect temp. it melts in your mouth.  To really brighten things up I created an unusal but yummy brussel sprout recipe.  I found I LOVE brussel sprouts when they are prepared like this, but my trusty taste testers couldn't get over the "brussel sprout mindset" and didn't love it.  If you like brussel sprouts or want to try it for the first time. You'll love this recipe.

1/4 C. diced celery
1/4 C. diced onion
2 chicken and apple sausages (casing removed and crumbled)
1/2 bag of stuffing mix
3/4 cup panko bread crumbs
1 egg
2 apples (peeled and chopped)
1 cup Chicken Stock
1 t. dried sage
1/2 cup roasted salted pecans
1 pork loin
2 T. honey
2 packets Duck Sauce
2 T. apricot preserves
2 t. chicken stock

Stuffing Recipe:
Sautee celery, onion and sausage in EVOO until onions are translucent.  Add Apples, cook 5 minutes. Salt & Pepper to taste. Toss in stuffing mix, panko, egg and chicken stock.  Toss in salted roasted pecans and place in the bottom of a roasting pan.

Pork Loin:
Season pork with salt, pepper, ground red pepper & paprika.  Mix Honey, duck sauce, preserves and chicken stock together.  brush over the meat.  Place meat atop of stuffing.  Cover.

Roast at 325 degree for 45 minutes.  Remove lid.  Reglaze. Roast without lid for 30 minutes or until thermometer reaches around 160 degree.   Let rest for 15 minutes.  Slice and serve.

Fancy Brussle Sprouts:
quarter desired amount of brussle sprouts
sautee over medium high heat in EVOO.  Season well with salt and pepper.  Meanwhile in a bowl wisk 2 T. of dijion mustard, 1 t. sugar, 3 T. pomegrante vinegar (or red wine vinegar).  Once sprout start to brown toss them in the dressing.  Place in serving bowl and top with feta cheese, pecans and dried cherries.  Serve warm.


  1. Jamie Lee Allen: Wow, your Sunday dinner sounds way better than ours! The old sandwich and chips doesn't measure up.

  2. Nora Lynch: It's unusual for someone your age to enjoy cooking so much. Love all the updates, copied your Christmas cookie recipe.

  3. Christine Howell: we actually had pork cutlets with pan-seared b.sprouts, green onions and mushrooms. Smelled bad but tasted so good...