Apple Stuffed Pork Loin Roast

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Recipe Courtesy of

Servings: 6 to 8
Prep Time: 1 hour 10 min
Cook Time: 1 hour 45 min
Difficulty: Easy

Ingredients Add to grocery list

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





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.

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Reader Comments:


Amazing!!! We made it last night and it was fantastic! We omitted the butter and egg to keep it a bit healthier. We also subbed a handful of toasted breadcrumbs instead of the cubed bread. Cut a long slit down the pork tenderloin, stuffed it, tied it up then crammed in the stuffing that fell out and what was left. Baked uncovered for 1 hour and it was perfect! (2lb tenderloin) Thanks for an amazing recipe!!!

By Leenie on October 11, 2012


Not worth the mess of stuffing the loin. A tenderloin served with fried apples makes more sense. Our loin did NOT roll so easily. More mess than flavor.

By Anonymous on September 16, 2012


I have made this several times now. My husband absolutely loves this dish. It's so easy to make and we can't get over how delicious it is. I just use a box of stuffing instead of the bread. I usually have extra stuffing so I just put it around the pork loin and it can soak up all the juices while it's cooking. I could just fill up on the stuffing!!! I def give it 5stars!!!!!!!

By Cheri Jarrett on September 02, 2012


Thank you, Very nice.

By Gourmet Secrets on June 25, 2012


I love your fudge pie cicilygodfrey

By cicily on March 24, 2012


would like to see how you take a whole loin in this page and prepare it in order to roll stuffing in it jelly roll style, i'm at a loss as to how to do this easy task, ha ha (((apparently you don't know who your dealing with, LOL :D, I need HELP)))

By helenlandlarryg on December 31, 2011


I was happy to find Paula Deen's recipe for stuffed pork loin. I made it last Christmas and it was a big hit. I have decided to make it again this Christmas. Best one yet.

By Ellen Fennelly on December 14, 2011


I used kind of a three combination recipe to cook this, but my family absolutely loved it, it was delicious I cooked it surrounded by sweet potato gumbo otherwise the gumbo was going to be to hot by itself to eat even with the cornbread muffins. But the recipes also left my with enough apple left over I used it to make my baby some apple banana and oatmeal for her food with a dash of vanilla or you can use a some scoop of vanilla ice cream. I will also be using a very small bit of the stuffing and mixing it with probably some broccoli and make her some more food out of that. So very good meals to cook and the Whole family loves it.

By Natasha F. on December 13, 2011


This is an easy great recipe to make for your family or guests! I even added a handful of dried cranberries! Yummy! Thanks Paula for another great one!

By Renee picarello on December 10, 2011


Excellent! I cooked mine on the Big Green Egg at 350 deg and it turned out great. I modified your stuffing recipe by adding a Tbspn + of Dizzy Pig Barbeque Co Pineapple Head Seasoning and a half a cup of walnuts. Both go great with an apple stuffing. Also, I seasoned the roast liberally with the Dizzy Pig Pineapple Head before cooking. It's a sweet seasoning that goes very well with pork.

By BMac on October 27, 2011


OK, hoping this turns out as well as everyone says...added slivred almonds to the apple onion mixture, got the whole thing stuffed and realized had no way to tie it off so my husband being the complete idiot redneck he is, went to shop got out weedeater cord new package, cleaned a section and tied it off with that....put that in your list of substitutions!!!

By brandi on April 05, 2011


This meal was a great change of pace from what I normally cook. I usually cook with mostly Spanish spices. I watched Paula prepare this meal so, I thought to myself, try it. I tried it and my family loved it. I will be cooking this again. Since pork tends to dry out,I will place it in a cooking bag next time to keep the juices and tenderness sealed in.

By Anonymous on December 07, 2010


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

By Anonymous on January 12, 2010


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!

By Anonymous on November 15, 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.

By NDonckers on September 13, 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!

By clarkcrewfive on April 16, 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.

By cmarkavee on April 02, 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. smile

By mistyrg on February 15, 2009


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

By smiller on December 29, 2008

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