Apple Stuffed Roast Pork Loin
Juicy, flavorful, and irresistibly aromatic, this Apple Stuffed Roast Pork Loin is the perfect centerpiece for your next dinner gathering. A tender, butterflied pork loin is rolled around a delectable filling of sweet diced apples, savory onions, and fragrant herbs like rosemary and thyme, enhanced with a touch of warm cinnamon for an autumnal flair. After being seared to golden perfection, it’s roasted to juicy doneness, infused with savory chicken broth for extra moisture. The result? A stunning roast with beautifully balanced sweet and savory notes in every bite. Serve this impressive dish with your favorite seasonal sides for a meal that’s guaranteed to impress family and guests alike. Keywords: stuffed pork loin recipe, apple stuffed pork, roast pork loin, holiday dinner ideas, pork with herbs and apples.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin
- 2 medium apple (Granny Smith or Honeycrisp, peeled and diced)
- 0.5 cup yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 0.5 cup breadcrumbs
- 2 teaspoons fresh rosemary (chopped)
- 1 teaspoon fresh thyme (chopped)
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup chicken broth
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork loin by slicing it lengthwise about 2/3 of the way through, being careful not to cut all the way through. Open the loin like a book and place it between two pieces of plastic wrap. Use a meat mallet to pound it into an even thickness, about 3/4 inch thick.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced apples, chopped onion, and minced garlic. Cook for 4-5 minutes, or until the mixture is softened.
Stir in the breadcrumbs, rosemary, thyme, cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well, then remove from heat and let the stuffing cool slightly.
Spread the apple stuffing evenly over the pork loin, leaving a 1-inch border around the edges.
Roll the pork loin tightly, starting from one long side, and secure it with kitchen twine at 1-2 inch intervals to hold the filling in place.
Rub the outside of the pork loin with the remaining olive oil, and season with the rest of the salt and black pepper.
Heat a large oven-safe skillet over medium-high heat. Add the butter, allowing it to melt, and sear the pork loin for 2-3 minutes on each side until browned.
Pour the chicken broth into the skillet, then transfer the skillet to the preheated oven.
Roast the pork loin for about 60-70 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
Remove the skillet from the oven and tent the pork loin with aluminum foil. Let it rest for 10 minutes before slicing.
Slice the pork loin into 1-inch pieces and serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.8 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 920 mg | 20% | |
*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.
