Apple Stuffed Pork Loin Roast

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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

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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.

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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.

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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.

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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.

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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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I've cooked this for Christmas Dinner for the past few years, it is always a hit. The pork is moist and delicious.

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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

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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.

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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.