Apple Stuffed Pork Loin Roast

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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.

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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!

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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.

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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!

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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!

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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.

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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.

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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.

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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.

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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.