1 Video | Photo: Apple Stuffed Pork Loin Roast Recipe
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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By carewk2001
on December 31, 2011
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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.
By Miltonw
Spring, Texas
on December 27, 2011
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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.
By jtrey1982@yahoo.com
Cedar Rapids, IA
on December 27, 2011
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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.
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