Caramelized Pork Loin

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Caramelized Pork Loin Caramelized Pork Loin Recipe Courtesy of

Servings: 4 to 5 servings
Cook Time: 1 hour 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 stick butter
1/4 cup packed brown sugar
Pinch ground cinnamon
3 Granny Smith apples, peeled, cored and 1-inch diced
1 (5-pound) center cut, bone-out pork loin, butterflied
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup apple cider




Preheat oven to 375 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely.

Butterfly the tenderloin by cutting lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.

When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.

Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.

Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.

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Reader Comments:


Don't quite understand the instructions: "When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast." The instructions about using the apple mixture is stated twice, slightly differently.

By Charlotte Schmidt on March 24, 2013


This recipe says it's for 4 or 5 people. Thats an awful lot of meat per person. Is the serving size correct?

By Anonymous on September 21, 2011


I just made the carmalized pork loin with the apples, let me tell you it was AMAZING!!! i loved it, and it wasnt hard to make. My fiance even liked it so thats a plus!!! Cant wait to try some more of your recipes!

By nicole hunsinger on April 11, 2011


I made this tonight for dinner. I actually printed the recipe and took it with me to the store before I realized it called for a 5lb loin. There are only 3 in the house, but I figured it called for 5lbs I would make 5lbs. The Loin was delicious. Juicy to a point of being almost unbelievable. My 5 year old son loved it, as well as my wife, her parents, grandparents, and my sister-in-laws family. I also had to substitute toothpicks for string, and couldn't figure out how to sear a 5lb loin so I just stuck it in the oven. Used juice instead of cider also.

By Terry Stephenson on February 22, 2011


By Anonymous on August 15, 2010


By Anonymous on December 19, 2009


This is easily one of the best things I've ever made. Absolutely delicious.

By Anonymous on December 08, 2009


This was wonderful. I fixed it for Sunday dinner and not a drop was left. I think I may cook this at christmas as an alternative to ham.

By Anonymous on November 03, 2009


We love anything with apples and this recipe is no exception. It turned out so well. Kudos Paula!

By tngram on September 26, 2009


Can you say "Yummy in the Tummy?" This was one of my favorites. I had to do a little improvising. I couldn't find apple cider so I used a apple juice that tasted pretty close, I didn't have any butcher string so I used tooth picks, I didn't have a dutch oven so I seared it in a pan and then moved it to a backing dish to bake, and I didn't know what dicing was so I sliced my apples. But it tasted awesome. I had a 2 lb. pork loin and I was a little short on time so I seared it a little longer and baked for 40 minutes. It was very tender and juicy! -Amanda R Williamsburg, VA.

By AmandaR on July 08, 2009

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