Apple Stuffed Pork Loin Roast

Total Time:
3 hr 5 min
Prep:
10 min
Inactive:
1 hr 10 min
Cook:
1 hr 45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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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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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I've cooked this for Christmas Dinner for the past few years, it is always a hit. The pork is moist and delicious. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
"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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
wonderful it even surprised my guests i followed as directed and turned out just wonderful and they ate it all not even one leftover item not reviewed by moderator and published
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! item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
I used a pork loin that was about 2 lbs. Is there a difference between pork loin and pork loin roast? I butterflied it and pounded it a little to make a larger area to stuff. The stuffing was ok ( a little bland), so I added more sage and a little garlic. My pork came out very moist, but the stuffing was pretty soft. Overall the taste was good. Next time I will use a different stuffing. item not reviewed by moderator and published
I made this last weekend for Sunday dinner and it was delish! My husband is still raving about it. I bought fresh sage, but I must have left it in the cart or on the belt at the store because when I got home it wasn't here!! So I used dried, but next time I will definitely make it with fresh. I love sage. This was super easy, and a medium sized loin fed the 2 of us dinner, lunch, and left 1/2 a loan to freeze for another night. It is thawing for tonights meal. I will bake it, covered with foil, with apple juice in the pan to hopefully keep it moist. Great meal, thanks Paula!! item not reviewed by moderator and published
What a FAN-TAB-U-LOUS PORK LOIN. MY WONDERFUL HUBBY KISSED ME FOR ONE HOUR AFTER HE ATE THIS. THE APPLE STRUDEL HE LOVED. HE HUGGED ME FOR 1/2 HOUR, THE OTHER 1/2 HOUR HE ATE THE STRUDEL. Most Sincere Dee-Dee Walker San Antonio, Texas " BOOOO YAH PAULA !!!! " item not reviewed by moderator and published
Delicious!! Everyone loved it and it was easy to make! This is definately one i will make again. item not reviewed by moderator and published
This was wonderful. My other half doesn't really care for pork but he enjoyed this roast. I used another cooks idea and put bacon on top. I googled how to butterfly the roast and it was very easy. I also let it set for about 15 minutes and the roast soaked up all of the juice. I will be making this again. item not reviewed by moderator and published
Easy to prepare and super delicious!! New family favorite. item not reviewed by moderator and published
One of the best recipes published on this site. My recommendation? Follow the friggin' recipe to the letter. I did, and it turned out great. Two days later, I put a couple of slices in a pan with a little olive oil and egg whites. Giving the leftover slices a bit of a crisp on the outside works great. The stuffing does not overpower the loin. Butterflying a pork loin is a cinch, just go slowly. Stuff as much as you can and compress, it won't bake out of the loin if you tie it up correctly. Don't listen to the haters, this recipe is good AS IS. item not reviewed by moderator and published
Wonderful recipe! Everyone in my family loved it - including four rather picky kids. I have also done this recipe with bagged stuffing mix (like pepperidge farm and it always turns out great. I also agree with Grandma below - if you haven't tried the recipe, DON'T RATE IT! Not fair to lower the rating in order to ask a question. Happy Cooking!! item not reviewed by moderator and published
Ok paula, another great recipe!!! I just made this for dinner and followed everything to a T. The only thing I added (extra) was, I fried up some washington apples in some butter, sugar, and cinnamon. We topped the pork with the fried apples and it was delish!!!!! Thank you so much paula. item not reviewed by moderator and published
okay so, the very first time i made this, it was pretty scetchy. it was dry and the stuffing was to soggy. but i made it tonight, this was about my favorite time i made this. it was moist, and juciy, and the stuffing was perfect! even though i had to double the recipie, it was an awesome dish! i make it every time a guest comes over. they all love it and want the recipie!!! thank you so so so so so sooo much!!! item not reviewed by moderator and published
I think I should have paid closer attention to the additions and modifications people mentioned in their reviews. I agree it's silly to rate a recipe lower because it has ingredients you don't like. However I do think the recipe should not need a lot of modifications or additions to make it tasty. I followed the instructions, and this was bland and dry, even though I took it out at 155 and let it stand. The additions people made probably would have improved this greatly, but I always like to try a recipe the way the chef suggests before changing it. That was a mistake with this one. item not reviewed by moderator and published
Very tasty. item not reviewed by moderator and published
THANK YOU Grandma W! Amen! And yes, I've been making this dish for the past few years. I do 3 at a time to serve about 30 people. It's a huge hit. I do add a package of Jimmy Dean Sage Sausage and cranberries (Craisins) to make it more Christmassy. And yes, please leave rating for the recipes, not for lack of knowledge. It obviously brings the rating down because someone can't eat onions. Lame. item not reviewed by moderator and published
first of all I am really tired of people giving a recipe a bad rating just to ask a question about subs-this isn't a blog its a recipe rating site. Also if you don't know how to butterfly a pork roast, google it or don't make the recipe. Stop leaving bad reviews because you don't know how to do something. Now-great recipe, tender pork roast, added a bit more seasoning to stuffing, very easy and worth the time. item not reviewed by moderator and published
i loved this dish!!!! prep was fairly easy. i stuck with the recipe pretty closely. the only thing i did was wrapped it with a package of bacon! turned out great!! tying it was kinda challenging, although it was my first time! item not reviewed by moderator and published
I made this last year for Thanksgiving as a Turkey alternative. It was a hit!! This year I was invited to my beloved's family for Thanksgiving dinner and they want me to make this again. item not reviewed by moderator and published
I've made this twice and modified it both times. I love it! I added cranberries, used a box stuffing and left out the sage. I also covered the loin with foil during the first 3o minutes of cooking. I don't find my stuffing to come out soggy but I also use the whole box of stuffing which is more than the 2 cups of breadcrumbs she uses. Even if the way I cook this dish is not exactly like hers I still love it! item not reviewed by moderator and published
Easy, yummy, and fun to make. This took no time at all! My husband pounded the pork after he butterflied it; I made the stuffing (the smell of the apples, sage and onion was glorious and we rolled it up and cooked as directed. I also had a little extra stuffing I put in a ramekin and cooked along with he pork, paired it with creamed spinach and mac and cheese! Another Paula Deen winner, I feel like a rock star when I use your recipes... thank you! item not reviewed by moderator and published
Normally I make my own stuffing like the recipe calls for. I decided to try box stuffing to see how it would hold up. I did the apples and onions (threw in some pablanos) and added them to the stuffing (made to the directions on the box) and added the egg. It worked great. The pork came out very tender. It was really good. item not reviewed by moderator and published
Very good and super easy, however, I suggest watching the video before you begin, I did not and I think it would have turned out better had I done so ( I did not know how the butterfly pork loin should look so I ended up not doing it right, after I watched the video I understood so it would have cooked up better had I done it correctly) still very delishious anyway. item not reviewed by moderator and published
I loved this recipe, and so did my family! It was a long prep, but well worth it. The only thing that I did differently was that I added a little cinnamon in the rub and again on top. Even my normally picky 10 year old son loved it. item not reviewed by moderator and published
This is a fantastic recipe! I made it for the first time tonight, and while it does take a bit of preparation and consideration, no part of it should be considered difficult. To the user who had trouble butterflying the pork loin: make sure your knife is RAZOR sharp (a boning knife works best for this, and it should be sharp enough to cut a tomato all the way through when you just hold the knife and throw the tomato at the blade) and butterfly in thirds. That is, lay the loin flat on your cutting board, and cut the top third of the loin almost all the way through. Then working from the inside of the cut you just made, open up the second third of the loin. Then pound as flat as you can with a good and heavy meat-mallet. I didn't have granny smith apples, so I used Golden Delicious. The stuffing turned out very well, even though I did have to cook it a little longer than prescribed in the recipe. I also rubbed the inside of the meat with dried sage and a bit of ground coriander seed. item not reviewed by moderator and published
Food network really needs to classify this recipe as "difficult" - it is not an easy recipe by any means. I followed the recipe to the letter and my stuffing was very soggy and would barely fit into the loin. Also unless you are a professional butcher. I wouldn't attempt to try to butterfly a pork loin on your own. I tried and failed miserably. Very very disappointing. item not reviewed by moderator and published
I made this recipe for my husband and he raved over it as well as my father-in-law! It was so simple to make and have added it as a favorite recipe...Thanks Paula you are the greatest! Sharon K.; NC item not reviewed by moderator and published
The main ingredients are the same ones that I use for my Thanksgiving bird... and it is ooohhh sooo delicious... but I can see why some feel the stuffing is too soggy... I watched the video and I agree. It shows a wet stuffing as Paula stuffs her pork loin... This is a regular bread stuffing with apples added... That means dried bread is needed... Just spread out some cubed white bread to dry throughly a couple of days ahead. When you assemble the ingredients and have finished you will need to have some of the bread still a little dry or at least on the dry side... then put it all in a plastic bag and let the flavors blend overnight in the frig.... When you stuff the pork loin you will see that all the bread has become moist, not soggy or mushy. I would suggest using macintosh apples. They may not hold their shape well but will add a wonderful sweetness. So much nicer.... I would also suggest having Macintosh applesauce on the table... which is so easy to make... Macs are not good for pies but great for the sauce and stuffing. The fix will make it a five star. Enjoy! item not reviewed by moderator and published
This is the first time I have made this and my family loved it. I did add a brown sugar mixture to the top of the roast. The stuffing was a little soggy, but other than that, this was an excellent recipe and I will be making it again. item not reviewed by moderator and published
I had dinner guests and had never made this before, but I was determined to try this roast. I had no trouble butterflying the loin, but I did use a meat hammer to flatten the meat. I read all the reviews and decided to make my own stuffing and lined the loin with fresh sage along with the sage in my stuffing. Once rolled, I tied and seared the roast. Also reading that the roast was dry, I wrapped it in foil to bake. It turned out absolutely FANTASTIC !!!! So, don't pass on this, use a little more butter in your stuffing and bake in foil. You won't be sorry. item not reviewed by moderator and published
just made this for supper. this was great it was easy to make. this is a keeper and will be made often item not reviewed by moderator and published
Snow bound house!!!! We had a pork loin two apples yes they were granny smith's, and some of the other ingredients. I improvised a little bit I toasted the bread and then cut it up into squares it worked perfect!!. Let me just tell you all this was unbelievable. The first bite was like WOW!!!!. Thanks Paula!!!!!! item not reviewed by moderator and published
I rubbed the inside and outside with honey dijon and it gave it that twang it needed. I also used packaged flavored stuffing instead of white bread--if I were to use the white bread, I'd butter and toast it first. item not reviewed by moderator and published
This was the best pork loin I have ever had. The stuffing was a perfect compliment to the pork. Even though it was an Intermediate skill level it was fairly easy, except for cutting the pork loin. It would be better to have your butcher do this unless you have done it before. item not reviewed by moderator and published
This was the first recipe from Paula that we have not liked. Stuffing was mushy and tasteless, even with adding tyme to the recipe. The pork was very dry and it cooked too fast at 375. I used a pork loin that was almost 4 lbs and it was overcooked when I checked at 90 mins. My fault for not checking earlier but was a tasteless recipe. item not reviewed by moderator and published
i've only made this twice....but both times I used a "sweet and spicey" rub that I had bought at walmart, on the inside before stuffing and outside.....also when it started to look dry I rubbed some butter on it....it made is juicey and really good..... item not reviewed by moderator and published
My boyfriend and I made this recipe for dinner, but ended up scraping all the stuffing off and eating the pork by itself. First, the stuffing is WAY too moist and mushy. I used even less chicken broth than the recipe called for and it was still too soggy. Also, the taste of the onions and the apples was kind of lost after cooking them in the skillet then baking them in the oven. My advice (and what we will try in the future) is to forget the egg and chicken broth and fill it with fruit, bacon, nuts, and maybe some bread crumbs etc. If you are looking to stuff a pork loin, I recommend trying another recipe. item not reviewed by moderator and published
I made a few changes. I made sure I seasoned the whole pork loin with salt, pepper and sage. I also covered the outside of the pork with a bit of apple jelly, it was great! item not reviewed by moderator and published
this stuffing is better. i think her cook time is fine, but use this one! http://www.foodnetwork.com/recipes/cooking-live/pork-tenderloin-with-mushroom-stuffing-and-pan-seared-onion-and-apples-recipe/index.html item not reviewed by moderator and published
I made this dish for a fall themed dinner party last night. Everyone loved it. I did pull a Paula and add more butter because who can go wrong with more butter? item not reviewed by moderator and published
I actually found this recipe with a Bing search on my cell phone while staring at "Pork Loin on Sale" at Publix, LoL. I really don't like Paula's stuffing, but I did make half of a bag of Pepperidge Farm country style stuffing with a half cup each of onion, celery, and Granny Smith apples diced, 4tbsp butter, and a couple of cloves of garlic... and used a cup of water and a half cup of apple juice. I salted and peppered the inside of the pork, stuffed, rolled, and baked as directed. Made a sauce out of a packet of Pork Gravy mix, half cup each finely chopped onion and apple, and half apple juice half water, and the drippings from the pan... It was really good! item not reviewed by moderator and published
As I was looking at the comments I saw that someone used Stove Top Pork so I tried that and added onions, apple and 1 tsp of sage. I only used one apple I think the apple taste would be way to overpowering if you added two. I also sprinkled the outside of the pork with garlic salt and pepper. I rolled it and wrapped with foil, the meat came out very tender! Everyone loved it! item not reviewed by moderator and published
Added 1 extra onion, 4 extra sage leaves and 3 strips of bacon diced to the stuffing. Instead of roasting on pan, cooked in a pan with foil. Came out moist and delicious. The stuffing is so flavorful, I am going to stuff a turkey with it come Thanksgiving! item not reviewed by moderator and published
I made this last night and it was very good but not as good as I expected it to be. I had read reviews first so I took some suggestions and I marinated the loin first and then rubbed it in a cracked peppercon casing. The roast turned out beautiful and was cooked prfect but the stuffing was moist and tender but lacked flavor. I suggest going heavier on the spices for the stuffing but all in all it was a very good dish, I will make it again item not reviewed by moderator and published
MAKE A BOX OF PORK STOVE TOP STUFFING, ADD THE APPLES TO IT, AND THEN STUFF YOUR PORK LOIN YOU WILL GET ALL THE FLAVOR YOU ARE LOOKING FOR, PLUS THE STUFFING WILL STAY TOGETHER BUT THE APPLE WILL MAKE IT MOIST. DELICIOUS!!!!!! item not reviewed by moderator and published
It was bland, as others have commented... I even rubbed the insides of my butterflied porkloin with garlic and even that didn't help. Also, I did not let the pork loin cool after taking it out of the oven, like the recipe said, I just cut it right away. I don't know if letting it cool would have helped the stuffing stiffen so that it cut like the picture, but mine fell out for the most part. I would not make this again. item not reviewed by moderator and published
This looked great on TV, so I chose it as a treat for my husband. It was bland and dry. I looked at the reviews and added more sage, made certain the stuffing was moist, dusted the top with salt, pepper and garlic poweder. Still, sad to say, boring. We threw it out. Love many of Paula's recipes, but this falls flat. item not reviewed by moderator and published
This recipe was terrible....dry flavorless pork and mushy filling.... such a waste! I read each comment and tried to adjust for the issues that were mentioned, but despite my efforts, It did not turn out well at all. I even inserted an oven thermometer to make sure it did not over cook, but it did not help. No flavor at all. Very disappointing. item not reviewed by moderator and published
After reading the recipes, I tried this with butterflied pork tenderloin. I could not get it flat no matter how hard I pounded. Finally gave up and just folded it over. To get the stuffing warm enough to eat, the pork was dried out. If I were to make it again, not likely, I would cook the 2 separate. It might come out better with a different cut of pork. I will say the stuffing had a good, if a little bland, taste. It needs a kick. item not reviewed by moderator and published
I have made this 4 x now. I've used a pork loin and smaller pork tenderloins. (cook about 45 min for a 1.2 lb tenderloin). It has come out great each time. If your pork is coming out dry you are overcooking it. I did not watch the show so didn't see the rack being used. I have never used a rack so it sits in the drippings. This works great for me. I didn't doctor the recipe. I use seasoned stuffing mix for the croutons. I also used swanson chicken broth, not heated to moisten the stuffing. Not sure if this helps or does anything, but there is no need to wait for it to cool if it's already room temp. I will definitely make this again and am looking forward to leftovers. item not reviewed by moderator and published
This was so delicious! flavorful, moist roast. Delicious stuffing. Can't beat it! To make it healthier, I used whole wheat bread in the stuffing. Didn't hurt the taste at all. However, one thing Paula doesn't tell you on the show is that you need the stuffing to cool all the way before you put it in the pork loin. That set me back some time making the recipe. But I'll let it slide. ;) item not reviewed by moderator and published
This recipe sounded better than it actually tasted. I used cornbread instead of white bread for the stuffing to add a little flavor, but in the end I don't think it mattered much. It was by no means terrible, just not great. item not reviewed by moderator and published
I live with a celiac so we have to change every recipe just about. So we used Glutino Sandwich Bread for the cubes of bread, just make sure if you're using gluten free bread that it is well toasted, and you'll find that for stuffings it'll absorb more liquid than standard wheat based bread. Otherwise we pretty much followed the directions. We did add garlic and a touch of red pepper flake, not so much for heat but for some depth of flavor. Then we rolled the roast in sage, salt, pepper and garlic powder. We did this on the grill instead of in the oven because on the day we did this it was 80 degrees and I don't feel like heating the house. Overall it was very tasty, and reminiscent of Thanksgiving. I would definitely make it again for a crowd. item not reviewed by moderator and published
Full of flavor. Fast easy preparation. What's not to love! item not reviewed by moderator and published
What a waste of a good piece of pork! I love apples and pork together, but this was bland and the pork was dry and overdone. I did make that basting sauce from another reviewer with the Merlot and balsamic vinager, that was the best part of the roast. This sounded so delicious, but so disappointing. Needs more seasoning in the apple stuffing! item not reviewed by moderator and published
The stuffing was delicious. It kept the meat moist and there was enough to put around the roast. This got crusty and brown deelicious! item not reviewed by moderator and published
I was really happy with how this recipe turned out. It was easy to make and super tasty. item not reviewed by moderator and published
I was a little concerned about being able to make a rolled roast. It was easy & had terrific favor. Next time I will cut the apples smaller - into 1/4" squares and had to add breadcrumbs to make dressing thicker. item not reviewed by moderator and published
Made this twice, the first time strictly by the recipe. It was a very good dish, but I found the stuffing too wet. Then I read some of the reviews. The second time I added walnuts as suggested by another reader and I didn't put any chicken stock in the stuffing. It was the perfect consistency. Then, at the suggestion of another reviewer, I made a sause using a small jar of apple jelly, about a cup of merlot and about 1/2 cup of balsamic. As the loin roasted, I kept basting it with the sauce. It was stupendous! Thanks for a great recipe Paula ... and thanks other reviewers for the tweaks that took this even further over the top! item not reviewed by moderator and published
I made this for my moms birthday. The family loved it. The "Jelly Roll" just did not work for me, so I simply folded it in half. Still tasted delicious. item not reviewed by moderator and published
Easy to multiply for the crowd we had for Christmas. Many compliments ensure it will be made again and again. item not reviewed by moderator and published
Was over cooked. Followed recipe exactly, did on BBQ. Was easy to do. item not reviewed by moderator and published
the filling wasn't well seasoned and I followed the directions. I like to taste teh seasoning and think i would rather have it stuffed with a more flavorful ingredient with some fresh herbs to help flavor the meat from the inside item not reviewed by moderator and published
I made this over the xmas holiday week. It was good but didn't rise to the level of great. We liked the apple stuffing and I was impressed with the method of butterflying the pork. I did surround the roast with potatoes and carrots which came out great as they had a carmelized crust. The pork was a bit dry though. I had it on a rack as that is what Paula did on the show. In the future I think i would put it down in the pan to create more moisture. I also did put about a half cup of chicken broth in pan about half way through cooking time which helped to keep the veggies moist and create the carmelization. item not reviewed by moderator and published
This was delicious!!! I used Rosemary instead of Sage, just because it was what I had. I also added a tablespoon of dijon mustard to the filling and wrapped the rolled pork in bacon before cooking. It was DELICIOUS!!! The only thing I wish the recipe included was a yummy sauce to serve it with, but I will definitely make this for company again. item not reviewed by moderator and published
The stuffing kept the pork very moist. I substituted dried seasoned crumbs and it still ended up being really good. I had extra stuffing, so I ended up making a quick egg frittata for breakfast the next morning, it was delicious! item not reviewed by moderator and published
I made this for a dinner party and it was a hit. I added potatoes and carrots to the roasting pan also. It gave them a GREAT flavor. I will definitely make this again. item not reviewed by moderator and published
I made this pork for Christmas day and it was delicious. My husband was a little weary of making it but he loved it. He couldn't get over how moist it was even my father-in-law who is usually picky loved it. item not reviewed by moderator and published
add about a cup of toasted walnuts, even better!! item not reviewed by moderator and published
My whole family adored this simple, but delicious recipe. The person who rated this as a 1 and said it ruined their pork did not know how to cook! item not reviewed by moderator and published
with all the ingredients I thought it would be pretty good, even though I'm not a fan of fruit and meat together. It was so bland I don't understand all the rave reviews.I wasted a good piece of pork. item not reviewed by moderator and published
Oh my gawd ... I was having a few family members over for dinner today and I tried this recipe...well let's just say not a bit was left over and everyone said I really out-did myself today. Thank you Ms Paula item not reviewed by moderator and published
Paula, WOW WOW & WOW! This one is a really winner. Easy and so moist. Came out perfect and tasted so good. I added potatoes and carrots and roasted them with the pork and oh my, the flavor that they took on as well was delicious. Let me just say that my two adult children always opted for something else to eat when I served a pork roast but not with this recipe. Everyone agrees it should now be a regular on our menu. I have even served stuffing with a pork roast before but there is such a difference when it is cooked inside. And any that oozes out is just an added bonus. Thank you once again Paula. Janine in Benton Harbor, Michigan 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