Pork Loin with Apples

Slice a pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, using apple cider in place of water, and add one peeled and diced apple. Stuff the roast with stuffing mixture. Bread the stuffed roast by carefully rolling in flour, then the beaten egg, then in breadcrumbs. Melt butter in large saucepan or Dutch oven; brown roast on all sides. Add apple cider to pan, bringing it about halfway up the side of the roast. Reduce heat to simmer, cover, and simmer for about 30 minutes. Pork roast will be tender and should register about 155° to 160° on a meat thermometer. Remove roast from pan, and let it rest while you reduce the juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side.

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Pork Loin with Apples
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Roast Pork Loin with Stuffing
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