📖 Table of Contents
Savor the Irresistible Delights of Apple-Stuffed Pork Loin Roast
Indulge in the delectable fusion of succulent pork loin and the sweet, aromatic essence of apples with this mouth-watering recipe for apple-stuffed pork loin roast!
➡️ Looking for easy boneless pork loin recipes in 2023? On this webpage, you can learn how to make apple-stuffed pork loin roast in the oven from scratch at home. Boneless stuffed pork roast has always been one of the gourmands’ favorites because filling turns the pork loin into a culinary delight that is hard to compare with other types of pork roast.
Subscribe to our newsletter!
Stay informed with our newsletter! Sign up to receive updates on new recipes and culinary articles. Plus, after subscription, you get a FREE sample of the cookbook “10 Common Mistakes Anyone Can Make In The Kitchen” (download link provided in the Welcome email.)
How to Cook Apple-Stuffed Pork Loin Roast from Scratch
Apple-Stuffed Pork Loin Roast
- 70/2 oz/kg boneless pork loin
- some salt and ground black pepper to taste
- 17/500 oz/g apples
- 1 tbsp butter or olive oil
- several sage leaves or 1/2 tsp of the dried version (optional)
- ½ tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1/25 oz/g chives or green onions
- 1-2 tbsp breadcrumbs
- 1 tsp dried thyme
- 1 tsp Provence spice blend
- Place the pork loin roast on a clean cutting surface, such as a cutting board or a clean countertop. Make sure the surface is stable and secure.
- Take a sharp chef's knife or a boning knife and position it horizontally, parallel to the cutting surface.
- Identify the center of the pork loin roast and locate a natural seam or fat line running along the length. This will serve as a guide for your cut.
- Insert the knife into the pork loin along the natural seam, making a shallow initial cut. Be cautious and maintain control over the knife at all times.
- Slowly and steadily continue cutting along the natural seam, applying gentle pressure to separate the two halves of the pork loin. Keep the knife blade parallel to the cutting surface, working your way through the meat.
- As you cut, gently open up the pork loin to expose the inner surface. The goal is to create a flat, rectangular shape while maintaining the integrity of the meat.
- Notch several times the inner side of the meat piece and thin it evenly.
- Rub the meat with salt on both sides.
- Season the loin with ground black pepper to taste.
- Peel the apples, remove the stub, and cube them into medium-sized pieces.
- Place the apple pieces into a skillet, add butter or olive oil, and braise them slightly.
- Chop and add sage leaves, brown sugar, and vinegar, mix, and braise for a couple of minutes more.
- Chop chives or green onions and add them to the skillet together with breadcrumbs when the sauce is low, then simmer the ingredients for 1-2 minutes.
- Turn the heat off and wait to cool the mixture for about 10-15 minutes.
- Place the braised apples on the inner side of the pork loin.
- Roll the meat together with the stuffing as tightly as possible, then bind it with a meat cord in several places or fix it with large toothpicks.
- Place the roll on a tray, then sprinkle over the thyme and Provence spice blend for more flavors.
- Pour some water into the tray, then place it in the oven at 180 C/360 F and wait to soften the stuffed pork loin (about 60-90 minutes), flip it gently 2-3 times to cook evenly, and add more water into the tray if necessary.
- When the loin is evenly golden, turn the heat off, remove the tray from the oven, cover the meat with foil, and wait about 30 minutes before serving to harden the stuffing.
- Slice the apple-stuffed pork loin roast into pieces of the desired size and serve it along with a side dish of your choice.
- Choose the Right Cut: Opt for a boneless pork loin roast for easy slicing and serving. Look for a roast with a good amount of marbling for added tenderness and flavor.
- Season Well: Before stuffing the pork loin, make sure to generously season it with a blend of herbs, spices, and salt. This will enhance the overall taste of the dish.
- Baste the pork loin during cooking: To enhance the flavors and keep the pork loin moist and juicy, consider basting it periodically while it’s in the oven. Basting involves brushing the meat with its own juices or a flavorful marinade. This helps to infuse the pork loin with additional flavor and ensures it stays tender throughout the cooking process.
- Use a Flavorful Stuffing: Select crisp, tart apples such as Granny Smith or Honeycrisp for the stuffing. Combine them with ingredients like onions, garlic, breadcrumbs, and herbs to create a fragrant and savory filling.
- Monitor the Internal Temperature: To ensure the pork loin is cooked to perfection, use a meat thermometer to check the internal temperature. The ideal temperature for pork is 145°F (63°C). Remove the roast from the oven and let it rest for a few minutes before slicing.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
Final Notes for the Apple-Stuffed Pork Loin Roast Recipe
➡️ Loin is one of the most used pieces when it comes to roast pork recipes. There are many ways to cook pork sirloin and one of the most impressive and tasty results is stuffed pork loin.
FAQs about Apple-Stuffed Pork Loin Roast
What size of pork loin roast should I use for this recipe?
It’s recommended to use a boneless pork loin roast that weighs around 3-4 pounds (1.4-1.8 kg). This size allows for easier handling and even cooking.
Can I use a bone-in pork loin roast instead of boneless?
While bone-in pork loin roast can be used, it may require some adjustments in cooking time. Boneless roasts tend to cook more evenly and allow for easier stuffing, but with proper adjustments, you can still achieve delicious results with a bone-in roast.
How do I know when the pork loin is cooked to the right temperature?
The internal temperature of the pork loin should reach 145°F (63°C) for safe consumption. Use a meat thermometer to accurately measure the temperature at the thickest part of the meat. It’s important to avoid overcooking to maintain the juiciness and tenderness of the pork.
Can I prepare the stuffing ahead of time?
Yes, you can prepare the stuffing ahead of time to save some preparation time on the day of cooking. Store the stuffing in an airtight container in the refrigerator and make sure to bring it to room temperature before using.
What type of apples work best for the stuffing?
For this recipe, it’s recommended to use firm and slightly tart apples, such as Granny Smith, Honeycrisp, or Braeburn. These varieties hold their shape well during cooking and provide a nice balance of sweetness and acidity.
How long should I let the cooked pork loin rest before slicing?
It’s important to let the cooked pork loin rest for about 10-15 minutes before slicing. This allows the juices to redistribute and the meat to become more tender. Tent the roast with aluminum foil to keep it warm during the resting period.
Can I freeze leftover apple-stuffed pork loin roast?
Yes, you can freeze the leftover pork loin roast. Once cooled, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
How should I reheat the leftover apple-stuffed pork loin roast?
To reheat the leftover pork loin roast, preheat your oven to 325°F (163°C). Place the roast in an oven-safe dish, cover it with foil to prevent drying out, and bake for about 20-25 minutes or until heated through. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) before serving.
Can I use a different type of stuffing for the pork loin?
Absolutely! While apple stuffing complements the pork loin beautifully, you can experiment with different stuffing options. Some popular alternatives include cranberry and walnut stuffing, sage and onion stuffing, or even a mushroom and herb stuffing. Feel free to get creative and tailor the stuffing to your taste preferences.
Related Stuffed Pork Loin Recipes and Culinary Articles
📖 Cooking article by