Apple Stuffed Sirloin Roast
This moist and flavorful Apple Stuffed Sirloin Roast makes a great weekend dish and an impressive one to serve when there is company.
Keyword : apple stuffed pork roast, pork roast, stuffed pork roast
Ingredients
- 3½ lbs sirloin roast (1.5 kg)
- Salt and ground pepper to taste
- 2 tbsp butter (melted)
- 2 cups water (480ml)
Stuffing
- 3 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 medium onion (diced)
- 1 medium carrot (peeled, diced)
- 1 stalk celery (diced)
- 2 medium apples (peeled, cored, diced)
- 1 cup breadcrumbs (120g)
- ½ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 cup apple juice (240ml)
- ½ tsp salt
- ¼ tsp ground pepper
Creamy Horseradish Gravy
- 3 tbsp butter (52g)
- 3 tbsp all-purpose flour
- 1 cup pan drippings (240ml)
- 2 tbsp cream style horseradish
- 1 cup half-and-half (or milk) (240ml)
- ½ tsp salt
- 1/8 tsp ground pepper
Instructions
Stuffing
- Heat vegetable oil in a deep fry pan. Sauté garlic, onion, carrot, and celery for 2to 3 minutes. Add apples, breadcrumbs, and thyme. Stir to get everything well mixed.
- Add Worcestershire sauce and apple juice.
- Season with salt and ground pepper. Continue to cook until all water is absorbed, about 5 minutes. Turn off stove.
- Preheat oven to 400°F (200°C).
- Prepare Pork Sirloin Roast
- Using a boning knife (or similar), insert the knife just under the silver skin and slice all the way through the side until all the silver skin is removed.
- Cut open the sirloin roast lengthwise at 1/3 of the thickness from the bottom but do not cut through.
- Then, cut the remaining 2/3rd into half from the fold outwards so that it lays flat with three times the original spread.
- Sprinkle liberally with salt and pepper. Spoon prepared stuffing over the prepared spread-out pork sirloin.
- Carefully fold 1/3 of the pork sirloin over the middle. Then, fold the other 1/3 over the top.
- Using kitchen twine, tie the stuffed pork sirloin at the top end. Make a loop with the twine, then thread it around the meat and position it 1½inch (or closer if preferred)from the first piece of string. Hold on to the end of the first piece of string and pull tight to secure. Repeat this process all the way down the meat until you reach the end.
- Sprinkle prepared roast all over with salt and pepper.
- Place roast onto a wire rack in a deep pan. Brush melted over the top of the roast. Pour in 2 cups/480ml (or sufficient) water to cover the base of the pan with a ¼ inch water.
- Transfer to the preheated 400°F (200°C) oven and roast for 15 minutes. Reduce oven temperature to 350°F(180°C) and continue roasting for another 1hour to 1 hour 15 minutes or until internal temperature of roast (not stuffing)is about 150˚F (65°C).
- Remove and allow roast to restfor 10 minutes before removing string and slicing.
Creamy Horseradish Gravy
- Strain pan drippings through a fine sieve. You should get about 1 cup (240ml) of pan drippings. Discard solids.
- Melt butter in a small saucepan. Add all-purpose flour. Stir for 2 to 3 minutes until light brown and bubbly.
- Pour in pan drippings and whisk vigorously to dissolve the flour until smooth. Bring to a boil.
- Stir in cream style horseradish and half-and-half (or milk).
- Season with salt, and pepper. Continue to stir until gravy is thick and bubbly. Turn off stove.
- Transfer gravy to a gravy boat and serve with sliced sirloin roast.
Nutrition
Calories: 662kcal
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