Apple Stuffed Pork Loin

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Apple Stuffed Pork Loin Apple Stuffed Pork Loin Recipe Courtesy of

Servings: 12
Prep Time: 20 min
Cook Time: 1 hour 20 min
Difficulty: Easy

Ingredients Add to grocery list

Nonstick cooking spray
1 Granny Smith apple, peeled and chopped
1 1/2 cups apple cider
1/4 cup raisins
2 tablespoons light brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground ginger
1/3 cup coarsely chopped pecans
1 1/4 cups herb-seasoned cornbread stuffing mix
One 3-pound boneless pork loin roast
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper

Outside Seasoning Mix:

1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon salt





Preheat the oven to 375 degrees F. Lightly spray a shallow baking pan with nonstick cooking spray.

In a small saucepan, combine the chopped apple, apple cider, raisins, brown sugar, mustard and ground ginger. Cook over medium-high heat until the apples begin to soften, 5 minutes. Stir in the pecans and stuffing mix. Set the mixture aside.

Lay the pork loin on a cutting board, fat side down. Using a sharp knife, slice the pork lengthwise down the center, cutting to, but not through, the other side. Open the butterflied portion, laying the pork flat. Slice each half lengthwise down the center, cutting to, but not through, the other side and open flat. Place some plastic wrap over the pork and pound to 1/2-inch thickness using a meat mallet or rolling pin.

Remove the plastic wrap and sprinkle the cut side of the pork loin with the salt, onion powder and pepper. Spoon the apple-stuffing mixture lengthwise down the center of the pork loin. Fold one side of the pork loin over stuffing, and roll up to encase the stuffing. Tie the stuffed pork loin with kitchen twine several inches apart, or secure the rolled loin with silicone wraps.

Place the stuffed pork loin, fat side up and seam side down, in the prepared pan. Sprinkle the outside of pork with the “outside seasoning mix.” Bake until a meat thermometer inserted in the meaty portion of the roast resisters 155 degrees F, 1 hour and 15 minutes. Remove the roast from the oven and let it rest. Because the roast will continue cooking after removed from the oven, the internal temperature of the roast should reach 160 degrees F while resting. Remove the twine, slice and serve.

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Reader Comments:


I am looking for the recipe for the cider sauce that goes with apple stuffed pork loin. Thank you.

By joyce Lawniczak on December 01, 2013


Its great to have you back well at least on facebook

By Laura Garcia on September 06, 2013


I didn't make this myself, but my great aunt made it for Sunday dinner to bring to my grandparents house and OMG! It was beyond delicious! I'm also 5 months pregnant and recently started feeling my son make some flutters only while lying down. After I ate this I felt him jumping around quite strongly for the first time while sitting in a chair. He obviously was loving it just as much as me LOL! I absolutely LOVE pork, so I'm always looking for a new, yummy pork dish to try. The first thing I did when I got home was look up this recipe which not only was a breeze to locate but looks very straightforward and simple to make. I'm not a huge stuffing fan, but the stuffing for this was delicious and the stuffing that fell out during cooking was a nice dark brown and slightly crispy. The outside of the pork had a nice crisp to it as well and the flavor of the meat was slightly sweet and just superb. I can't wait to try this recipe myself this weekend!

By Jaide on August 13, 2012

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