Apple Stuffed Pork Loin Roast

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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.

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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.

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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.

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"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!

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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.