Apple Stuffed Pork Loin Roast

Total Time:
3 hr 5 min
10 min
1 hr 10 min
1 hr 45 min

6 to 8 servings

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 8 fresh sage leaves
  • 2 cups thick-cut white bread cubes, crusts removed
  • 1 egg, beaten
  • 2 tablespoons butter
  • Salt and pepper
  • 1/2 to 1 cup chicken broth, plus more if needed
  • 1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.2 108
I have made this recipe twice. Both times for Christmas dinner. After reading the reviews, I added the dried cranberries and replaced the oil with "plenty" of butter. I also reduced the temperature to 350. Delicious!!! This was a hit and I will make it again. item not reviewed by moderator and published
I have watched many, many episodes on the Food Network channel over the years and I have taken a little from each show and combine a little bit from each one of these fantastic cooks. I use my judgment as far as taste and ingredients are concerned and modify most recipes. Stuffing, in my opinion, is a personal preference, so modify to your pleasure. I added dried cranberries, thyme, dash of nutmeg, celery salt and a lot of pepper (plus butter instead of oil). I didn't use broth (just water) and seasoned it with Lawry's seasoned salt. Turned out beautifully delicious and made our home smell wonderful. I added a couple slices of bacon across the top for extra fat to help keep pork moist. Yum! I made sure the stuffing was sweet & savory. item not reviewed by moderator and published
This is so yummy. After I butterflied the pork loin I pounded it thin which made it so tender. My was fully cooked in 60 minuets and not one bit dry. The flavors were delicious. item not reviewed by moderator and published
This is a fabulous recipe. for the stuffing i used seasoned croutons without any liquid. i browned my roast in a stainless steel pan that subsequently went into m oven. thereafter i deglazed the pan with chicken broth and any wine i have left. absoulutely scrumptious! item not reviewed by moderator and published
I used Fuji apples and fresh poultry blend herbs instead and got rave reviews!!! Moist and tender. New family favorite even for the picky eaters!!! item not reviewed by moderator and published
I agree, this recipe needs some sweetness, the apples aren't enough. I will try again, but I will ad some additional sweetness either through adding Cranberries or sugar. item not reviewed by moderator and published
I will never try this recipe again because the taste was bland, the colour of the finish product was not appetizing and the egg is a real 'no, no!! Food network , please do not give 5 star rating for something that only deserves 1 star as I was mislead and others would too. item not reviewed by moderator and published
Dull Boring Not Food Network Superstar Meal item not reviewed by moderator and published
I thought the taste was FANTASTIC! We always get together at T-Day for about 5 days and I can't wait to make this for everyone..Had a touch of sweetness which really made it special! It came out very moist and delicious! I did not alter the recipe, but followed instructions..I also placed 1-1/2 inch cut up potatoes, rolled in melted butter, around the roast and they also came out just beautiful..Will definitely make again! item not reviewed by moderator and published
I so wanted this to be good and was incredibly disappointed with the results. The pork was dry, dry, dry. I should have gone with my instincts, 375 is too hot, 325 probably would have helped. Stuffing was just OK, rather bland, sigh item not reviewed by moderator and published

Not what you're looking for? Try:

Andouille-Stuffed Pork Loin Roast with Pan Gravy

Recipe courtesy of Guy Fieri