• 3 pounds pork loin roast, boneless
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup mushrooms (minced)
  • 1 cup onion (minced)
  • 1 cup apple (minced)
  • 1 cup stuffing (bread)
  • 1 sheet puff pastry
  • nonstick cooking spray


  1. Heat oven to 350 degrees F.
  2. Heat oil in a large skillet over medium heat. Add mushrooms, onion and apple; cook 5 minutes or until tender. Add bread stuffing, stir until well blended, remove from heat and set aside to cool.
  3. Cut pork roast almost in half crosswise and lay flat forming a rectangle. Sprinkle with salt and pepper and spread stuffing mixture evenly over all, leaving about a 1-inch border. Roll pork tightly forming a spiral effect. Place pastry sheet on a baking sheet coated with cooking spray. Arrange rolled pork in the center of the pastry sheet (seam side down) and pull up the sides of the pastry sheet to cover the roast entirely, pinch the dough seams tightly to seal well. It is very important to make sure that it is sealed well, otherwise the seams will split open as it cooks. Bake until pastry is golden brown, and pork is done, approximately 60 minutes, until internal temperature on a thermometer reads 145 degrees F. Cover pastry with foil if it begins to over- brown during cooking. Let rest on a cutting board for 10 minutes before slicing and serving.
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