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Preheat oven to 425°F. Grease a 15x10x1-inch baking pan; set aside. For glaze, place jelly in a small microwave-safe bowl. Microwave on High about 20 seconds or until melted. Stir in mustard; set aside.
Chop 1 of the apples. In a large bowl, combine half of the chopped apple, eggs, salt and black pepper. Add ground pork; mix well. Shape meat mixture into four 6x2-inch loaves. Place in the prepared baking pan. Spoon some of the glaze over loaves. Bake, uncovered, for 10 minutes. Thinly slice the remaining apple. Top loaves with apple slices; drizzle with the remaining glaze. Bake, uncovered, about 5 minutes more or until done (160°F).
Meanwhile, in another small microwave-safe bowl microwave sweet potato on high about 4 minutes or until nearly tender. In a medium skillet, cook the remaining chopped apple, sweet potato and cayenne pepper in hot oil over medium-high heat about 3 minutes or until tender, stirring occasionally. To serve, place pork loaves on ciabatta bun halves. Top with sweet potato mixture.