Paula Deen Apple Stuffed Pork Loin Y All
Delight your taste buds with Paula Deen’s Apple Stuffed Pork Loin, a Southern-inspired masterpiece that combines savory and sweet in perfect harmony. This show-stopping recipe features a succulent, butterflied pork loin rolled and stuffed with a vibrant filling of tender Granny Smith apples, caramelized onions, fresh rosemary, thyme, and a touch of cinnamon for a warm, aromatic twist. Tightly rolled and seared to golden perfection before roasting in a savory chicken broth, the result is a juicy, flavorful centerpiece that will impress at any dinner table. With just 20 minutes of prep time and rich pan juices to drizzle on top, this elegant yet comforting dish is an ideal choice for holiday gatherings or a special weekend meal. Don’t forget to serve it with your favorite sides to complete the Southern charm of this apple-stuffed pork roast.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin
- 2 tablespoons unsalted butter
- 2 medium Granny Smith apples, peeled and diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup plain breadcrumbs
- 1 tablespoon olive oil
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, butterfly the pork loin: Cut lengthwise down the middle of the loin without cutting all the way through. Open the loin like a book and flatten it slightly with a meat mallet.
In a skillet, melt the butter over medium heat. Add the diced apples and chopped onion, cooking for 5-7 minutes until softened.
Stir in the minced garlic, rosemary, thyme, cinnamon, salt, and black pepper. Cook for another minute until fragrant.
Remove the skillet from heat and stir in the breadcrumbs until the mixture comes together. Allow the stuffing to cool slightly.
Spread the apple stuffing evenly over the butterflied pork loin, leaving about an inch of space around the edges.
Roll the pork loin tightly from one long end to the other, securing it with kitchen twine at 2-inch intervals to hold its shape.
Heat the olive oil in an oven-safe skillet or roasting pan over medium-high heat. Sear the stuffed pork loin on all sides until golden brown, about 2-3 minutes per side.
Pour the chicken broth into the skillet or pan and transfer it to the preheated oven.
Roast the pork loin for approximately 75-90 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
Remove the pork loin from the oven and let it rest for 10-15 minutes before slicing into 1-inch thick pieces.
Serve warm with the pan juices drizzled over the top, and enjoy!
Nutrition Facts
Calories |
4129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 4212 mg | 183% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 47.7 g | ||
| Protein | 381.4 g | 763% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6663 mg | 142% | |
*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.
