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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    108 Reviews
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    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.
    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.
    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.
    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!
    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!!!
    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.
    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.
    Dull Boring Not Food Network Superstar Meal
    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!
    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
    This was such an easy and tasty recipe. I decided to add cranberries and replace the onion with a Maui onion and it came out great. I cooked it inside of my Flavorwave oven and it took approximately 60 minutes to bake 2 lbs of pork. I will definitely keep this recipe and use it again.
    There was a little too much onion for us so I added a little extra bread and applets. My daughter came up with the idea of putting craisins in the stuffing. It was fantastic.
    I loved this recipe! This was very simple to make. I added a little more sage to the stuffing and it came out perfect. I also added some dried thyme to the stuffing. The kicker for me was instead of just plain chicken broth, I bought a Thai curry chicken broth that I found in the international section at my grocery store. It was a chicken stock infused with coconut milk, curry, and other spices. It really kicked this recipe up a notch. Soooo good. I definitley recommend this recipe and if you can find the Thai curry chicken stock I highly recommend using that as well.
    Used a version of this to stuff a pork loin for Christmas. I kept checking the temp. and overcooked it just a bit because I was reading the stuffing temp and it doesn't need to be 160 degrees. I used Rasberry Chipolte sauce on top for the last 30 minutes and wow... what a tasty meal! Make up your own stuffing... we used cranberry/pistachio bread (dried and added some golded raisens as well.
    Just used this recipe for Christmas dinner. Pork loin was awesome. I did not have good luck with the stuffing and was glad I made it on the side. Sage and the apples just wasn't my families favorite. For a beginner the video is great and the pork loin was the least expensive and the eaiset thing to make for 30 people.
    I've cooked this for Christmas Dinner for the past few years, it is always a hit. The pork is moist and delicious.
    Did not have twine so I wrapped the loin in cheese cloth and cooked it low and slow in a wine chicken broth base. similar to something i saw on Lidia's Italy. Nevertheless, still turned out very nicely 
    I liked this recipe. I added a combination of apple cider and chicken stock for the wet ingredient. Next time I will probably double the sage - I did use fresh but the taste was very faint. I would also use a hearty french bread as I like a little chew. Also I removed the pork from the oven at 140 degrees, a temperature that kills the trichinosis larvae. If you find this doubtful, please confirm it on any number of reputable websites. I also roasted at 350 instead of 375 and cooked the stuffing separately in a corning ware bowl. Would definitely make again, especially for my Mom who loves pork and is not crazy about spicy foods.
    This was pretty good. The pork was a bit dry, I think from the high cooking temp. I only baked it maybe an hour before I started testing the temp and then pulled it out early. Regardless of me watching it like a hawk, I just think the heat was too high. The stuffing... now THAT, I thought was great...and I am NOT an apple sauce & pork kind of girl. This was tart... savory... just a wonderful mix. Granny Smith apples, onions and 1/2 cup bouillon broth... Arnold Country White bread (probably 7-8 slices cubed and mushed down snug into a 2 cup measure... there was some left over that I heated separately (so I would stop snacking on it. I didn't add much salt because of the bouillon, but was quite generous with the pepper. The fat cap looked beautiful with the cut pattern on it & simple seasonings. Overall, I would make this again, but I would dink around with the oven temp a bit...and maybe add some granulated garlic to the exterior with the salt & pepper.
    I put the pork loin in a lime/agave brine for about 6 hours before starting. Stuffing was a little bland. I added a mix of spices(dry rub to the outside after wrapping the stuffing inside. Would have rathered putting it in at a lower temp for longer to let it break down a little more. I think the brine really helped keep it moist.
    The dish was good. I agree with arbor annie and I should have listened. The pork was a little over done. Next time I will either do it at 350, or pull it 15-30 minutes earlier. I served it with Guy's Whiskey Glazed Sweeet potatoes and the two dishes really complimented each other.
    "Delish," says the husband, and I agree! It was fairly easy to make, and full of great flavor. Even better, I was able to watch the short video, which made following the recipe so simple and user friendly. Thanks, Paula!
    I usually dont like many of Paula's dishes, but I came across this one and decided to give it a try. Glad I did, because this dish (with some mods was fabulous! I also don't see it as difficult and as long as you have some culinary skills, this dish is very easy to make, just time consuming. 
    I was also concerned about the stuffing being too mushy, so all I did was precook the stuffing. Stick it in the oven on 375 for about 30 minutes to dry it out a bit and then stuff the pork. It really helps and mine was not mushy at all! The pork loin came out of the oven very moist and tender, but just for added flavor I served a sage brown butter sauce over the top which really finished it off.  
    Just a few suggestions for anyone having problems with the recipe. I dont know if I would make it again since I just like to try new recipes all the time, however it is certainly tasty enough to make again should I desire.
    Outstanding! This was SO good. I've never had pork so moist before. And that stuffing was so FANTASTIC!! I loved this dish and highly recommend it!

    We had plenty of extra stuffing, so I made sure to keep it and eat along with the pork. It was SO GOOD. Such a great stuffing. Thanks Paula for continuing to amaze our taste buds!
    Absolutely amazing! My dinner guests absolutely loved it and my husband said it's the best dish I've ever made! Great recipe - easy to do - guaranteed success!
    wonderful it even surprised my guests i followed as directed and turned out just wonderful and they ate it all not even one leftover
    Fantastic! I substituted 2 cups bagged cubed seasoned stuffing, didn't add butter, salt or pepper to the seasoned stuffing or the apple/onion saute and it turned out fabulous! I did vigorously salt & pepper the pork loin inside & out which turned out to be enough. It was moist & very yummy. Will definitely add this to my main dish repertoire. Thanks Paula for another great recipe!
    this is definitely a five star!!! soooo good, my husband and my son loved it...if u guys think the stuffing's bland add salt and pepper thats all u need to add....
    Great Idea, substitutions 
    Granny Smith apples.Half Panko half Italian style bread crumbs two serrano Peppers instead of onion prepared for 5Lbs of loin Apples in Sauce pan 3/4 cup water and 1/4 cup rice wine vinegar, low/medium heat add 1/2c brown sugar. in a blender peppers and prepared Chipotle sauce add 3 Tbs olive oil last ten sec add to apples reduce to pourable mixture Large bowl pour reduced apple mixture into bowl, Taste.. Should be a spicy smokey and a smidge sweet. add combined 1/2 cup sour cream and 1/2 cup ricotta cheese. Add just enough bread crumbs to thicken, wait a few minutes as the brad will absorb liquid and you want it a movable when using spatula for spreading on meat. Next lightly season butterfly meat with sea salt both sides. Smear mixture on lean side tie and place in middle of oven large lipped cookie sheet,then cookie cooling rack. Meat suspended on that?Place second oven rack with hot water Bake add addition water as needed Takes the bland out completely 
    I agree with the other reviewers who found the stuffing a bit bland. The pork itself turned out great, though - very moist & delicious. If the stuffing had a bit more flavor, I'd have given this a higher rating. It was super easy to make!
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