Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gra

Name: Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn bread stuffing mix (such as Pepperidge Farm); 3 tablespoons bourbon, divided; 2 tablespoons maple syrup, divided; 1/2 cup finely chopped Vidalia or other sweet onion; 1/2 cup finely chopped peeled Granny Smith apple; 3 tablespoons chopped pecans; 1 1/2 tablespoons water; 1/4 teaspoon rubbed sage; 1/8 teaspoon dried thyme; 1/8 teaspoon pepper; 1 (2-pound) lean rolled boned pork loin roast; 1/4 teaspoon salt; Cooking spray; 4 (1/4-inch-thick) slices Vidalia or other sweet onion; 4 (1/4-inch-thick) rings Granny Smith apple; 1 cup unsweetened apple juice; 1/8 teaspoon salt; 3 tablespoons all-purpose flour; 1/4 cup water

Servings: persons

1 cup corn bread stuffing mix (such as Pepperidge Farm)
3 tablespoons bourbon, divided
2 tablespoons maple syrup, divided
1/2 cup finely chopped Vidalia or other sweet onion
1/2 cup finely chopped peeled Granny Smith apple
3 tablespoons chopped pecans
1 1/2 tablespoons water
1/4 teaspoon rubbed sage
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1 (2-pound) lean rolled boned pork loin roast
1/4 teaspoon salt
Cooking spray
4 (1/4-inch-thick) slices Vidalia or other sweet onion
4 (1/4-inch-thick) rings Granny Smith apple
1 cup unsweetened apple juice
1/8 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup water

1
Combine stuffing mix, 1 1/2 tablespoons bourbon, 1 tablespoon syrup, chopped onion, and next 6 ingredients in a bowl; toss until well blended.
2
Unroll roast, and trim fat. Spread stuffing mixture over inside surface of roast. Reroll roast, and secure at 1-inch intervals with heavy string; sprinkle with 1/4 teaspoon salt.
3
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add stuffed roast, browning on all sides. Place browned roast in a 4-quart electric slow cooker. Arrange onion slices and apple rings on top of roast. Combine 1 1/2 teaspoons bourbon, remaining 1 tablespoon syrup, and 1 cup apple juice; stir well, and pour over roast. Cover and cook on low-heat setting for 4 hours or until pork is done. Place roast, onion slices, and apple rings on a platter. Cut roast into 8 slices; cut onion slices and apple rings in half crosswise. Set aside, and keep warm.
4
Pour cooking liquid into a medium saucepan; stir in remaining 1 tablespoon bourbon and 1/8 teaspoon salt. Place flour in a small bowl; gradually add 1/4 cup water, stirring with a whisk until well blended. Add flour mixture to pan; cook over medium heat until thick and bubbly, stirring constantly. Serve gravy with roast, onion slices, and apple rings.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup corn bread stuffing mix (such as Pepperidge Farm), 3 tablespoons bourbon, divided, 2 tablespoons maple syrup, divided, 1/2 cup finely chopped Vidalia or other sweet onion, and more.

Yes, Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions