Poblano, Sweet Potato & Apple Stuffed Pork Loin
This easy, stuffed pork loin recipe starts with a soak in brine to ensure that it stays juicy and moist. The stuffing combines sweet potatoes, apples and gently spicy poblanos with Mexican herbs and spices. Cornbread is a natural pairing with pork, as is a salad with toasted pepitas and cider vinaigrette.
Source: EatingWell Magazine, November/December 2014
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Butterfly and brine pork (Steps 1-2) up to 4 hours ahead. Stuff the pork (Steps 3-4), cover and refrigerate for up to 1 day. Let sit at room temperature for 30 minutes before roasting.
Equipment: Roasting rack, kitchen string
Nutrition Facts
Serving Size: about 4 oz.
Per Serving:
189 calories; protein 21.9g; carbohydrates 7.2g; dietary fiber 1.2g; sugars 3.4g; fat 7.7g; saturated fat 1.6g; cholesterol 59.6mg; vitamin a iu 3464.5IU; vitamin c 13.7mg; folate 3.2mcg; calcium 17.8mg; iron 1.3mg; magnesium 30.3mg; potassium 439.4mg; sodium 221.1mg; thiamin 0.8mg; added sugar 1g.
Exchanges:
3 lean meat, 1 fat