Apple Stuffed Pork Loin Roast

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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

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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!

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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.

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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.

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just made this for supper. this was great it was easy to make.
this is a keeper and will be made often

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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!!!!!!

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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.

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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.

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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.

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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.....