Apple Stuffed Pork Loin with Raspberry Sauce
Elevate your dinner table with this show-stopping Apple Stuffed Pork Loin with Raspberry Sauce. This dish combines tender, juicy pork loin filled with a savory-sweet stuffing of sautéed apples, onions, and aromatic spices like cinnamon and thyme. Perfectly seared and roasted, the pork is then paired with a luscious, tangy raspberry sauce made with raspberry preserves, chicken stock, and red wine vinegar, creating a harmonious balance of flavors. With its stunning presentation and gourmet flair, this recipe is ideal for holiday gatherings, special occasions, or when you simply want to impress. Serve it sliced with the vibrant sauce drizzled on top for a meal that's as picturesque as it is delicious. From the caramelized apple filling to the glossy raspberry glaze, this dish ensures a memorable dining experience!
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium Apples (Granny Smith or Honeycrisp), peeled and diced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 teaspoons Thyme leaves, fresh
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Breadcrumbs, panko or regular
- 0.5 cups Raspberry preserves
- 0.25 cups Chicken stock
- 2 tablespoons Red wine vinegar
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Line a baking tray with foil or parchment paper.
Prepare the pork loin by trimming off any excess fat. Using a sharp knife, make a lengthwise cut through the center of the pork loin to create a pocket for the stuffing. Be careful not to cut all the way through.
Season the inside and outside of the pork loin with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced apples and chopped onion. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic, thyme, cinnamon, 0.5 teaspoon of salt, and the breadcrumbs. Mix well and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
Stuff the pork loin with the apple mixture, packing it tightly but without overfilling. Use kitchen twine to tie the pork loin at regular intervals to keep the stuffing in place during cooking.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the stuffed pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the pork loin to the prepared baking tray and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). Let the pork rest for 10 minutes after removing it from the oven.
While the pork is roasting, prepare the raspberry sauce. In a small saucepan, combine raspberry preserves, chicken stock, and red wine vinegar. Heat over medium heat, stirring occasionally, until the mixture is smooth and slightly reduced, about 5 minutes.
Finish the sauce by whisking in the butter until glossy. Adjust seasoning with a pinch of salt if necessary.
Slice the rested pork loin into thick slices and serve with the warm raspberry sauce drizzled on top or on the side.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 20.8 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
