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Maple -Glazed Stuffed Pork Roast

After buying the wrong protein, my husband created an ingenious solution by stuffing the two small pork loins, for a delicious meal.
Course Main Course, Pork
Cuisine American
Keyword Pork Roast
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings 2 people
Author JoAnn


  • 2 Tbsp butter
  • 1 apple, peeled and chopped into bite-size pieces
  • 1 11/2 cups hot water
  • 6 oz. package of Stove Top Stuffing Mix chicken or pork flavor
  • Pork roast or loin, butterflied
  • 2 Tbsp Maple syrup
  • 2 Tbsp Grey Poupon spicy brown mustard
  • 1 tsp chopped, fresh rosemary


  • Heat oven or Big Green Egg to 350º
  • Melt butter in a large skillet on medium heat.
  • Once melted, add apples and cook for 2 minutes, stirring frequently.
  • Add water and stuffing mix; cover. Let stand 5 minutes, then mix lightly.
  • Spoon stuffing mixture onto cut side of meat to within 1/2" of the edge; or, place stuffing between two loins. Roll up and tie together with butcher's twine. Secure, seam side down, in a shallow roasting pan, which has been sprayed with non-stick cooking spray.
  • Bake for one hour.
  • Mix syrup, mustard and rosemary in a small bowl.
  • Spread over meat. Bake an additional 20-30 minutes, or until internal temperature of meat is 160ºF.
  • Remove roast from roasting pan. Gently tent with foil and allow to rest for 5-10 minutes.
  • Slice and serve.