Apple Stuffed Pork Loin Roast

Based on 7 reviews

Ingredients:

3 tablespoon olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cup thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoon butter
salt and pepper
1/2 to 1 cup chicken stock, plus more if needed
1 (3 pound) pork loin roast, butterflied

Directions

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken stock gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

Prep Time: 10 minutes
Inactive Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 45 minutes
Ease of Preparation: Easy
Yield: 6-8 servings

Recipe Courtesy of Paula Deen

Servings:
Prep Time: 1 hour 10 min
Cook Time: 1 hour 45 min
Difficulty:

Ratings for this Entry:

Submitted on January 1, 2010

I have used this recipe several times catering various events, and it is a success every time!!

Submitted on November 11, 2009

I make this recipe all the time and LOVE it. Warning: It is difficult to not eat all of the stuffing BEFORE you put it into the pork roast- it's SO yummy! My husband asks for this for dinner often. It is a hit! Another Paula recipe perfection!

Submitted on September 9, 2009

This recipe is awesome! I will be inviting family and friends over for a taste in future. I never knew it was this easy to make a stuffing for pork roasts. Is there a list of recommended side dishes? Also, is there a way to know how to adjust the time for roasting when you use larger roasts? Thank you, Paula. I am inspired to cook even though our kids are grown and I now work in an office all week.

Submitted on April 4, 2009

Oh Paula, this was wonderful!!! My whole family (even the picky eaters) just loved this recipe! I'm no gourmet cook, but I sure felt like it tonight! This was easy to put together, and was so delicious, thanks Paula!

Submitted on April 4, 2009

Delicious! My husband recently cooked this dish for about 100 people. The stuffing was great. He didn't butterfly the pork roast, he just sliced it about half way (like a pouch), put the stuffing in and then tied it up.

Submitted on February 2, 2009

DELICIOUS!!! My husband, 1 year old, and 5 year old ate it up!!! My only complaint (and I may have done it wrong!!!) was that the loin, after butterflied, was still too thick to roll. Mine was more of a sandwich . . . and most of the stuffing mixture fell out. :( I even told my husband that he better not like it because I didn't want to make it again. However, it was sooooo good, that I will be going through the hassle again soon. :)

Submitted on December 12, 2008

This recipe is delicious and very easy to make. We will definitely be adding this to the list of family favorites!