Apple Stuffed Pork Loin Recipe
The first time I tried this Apple Stuffed Pork Loin Recipe, I was so proud of myself. I had friends coming over and wanted to impress them. I got everything rolled and tied up, it looked gorgeous. Then I realized I never actually seasoned the inside of the pork. It was so bland, but my friends were too nice to say anything. I learned my lesson the hard way, but now it’s my go-to comfort food for family dinners.
Recipe Card
| Recipe Title | Apple Stuffed Pork Loin Recipe |
|---|---|
| Servings | 6 |
| Prep Time | 30 minutes |
| Cooking Time | 1 hour 15 minutes |
| Calories | approx. 420 |
Ingredients
- 1 (3-pound) boneless pork loin roast
- 2 tbsp olive oil, divided
- 1 large apple, peeled and diced (like Honeycrisp)
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp salt, plus more for seasoning
- 1/4 tsp black pepper, plus more for seasoning
- 1/2 cup apple cider or chicken broth
That pork loin size is key. I once bought one that was way too small and skinny. I overstuffed it and the whole thing burst open in the oven. It was a mess. Get one that’s nice and thick so you have room to work. And don’t skip the fresh thyme like I did once, the dried stuff just isn’t the same.
Directions
- Preheat your oven to 375°F (190°C).
- Pat the pork loin dry with paper towels. Lay it on a cutting board. Using a sharp knife, carefully slice it open horizontally, but don’t cut all the way through. You’re basically butterflying it.
- Pound the pork with a meat mallet or heavy pan until it’s an even ½-inch thickness. Season the entire inside generously with salt and pepper.
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and apple and cook until softened, about 5 minutes. Add the garlic and cook for one more minute.
- Remove the skillet from the heat. Stir in the breadcrumbs, parsley, thyme, ½ tsp salt, and ¼ tsp pepper.
- Spread the apple stuffing mixture evenly over the pounded pork loin, leaving a small border around the edges.
- Carefully roll the pork loin up tightly, starting from one of the long sides. Use kitchen twine to tie the roast securely in 1-inch intervals.
- Season the outside of the roast all over with more salt and pepper.
- Heat the remaining 1 tbsp of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
- Pour the apple cider into the bottom of the skillet around the roast. Transfer the skillet to the preheated oven.
- Roast for about 50-70 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F.
- Remove the skillet from the oven. Carefully transfer the pork to a cutting board and let it rest for 10 minutes. Remove the twine, slice, and serve with the pan juices.
The rolling and tying part used to scare me to death. My first attempt looked like I was trying to tie up a wiggly puppy. It was a loose, sloppy mess. I watched a YouTube video on how to tie a butcher’s knot and it changed everything. Don’t be afraid to use a lot of twine, it’s what holds your masterpiece together.
I can’t tell you how many times I’ve forgotten to let the pork rest. I’d get so excited to slice into it that I’d cut it immediately and all those precious juices would just run all over the cutting board. The pork would be dry and I’d be so mad at myself. Those 10 minutes of waiting are the longest but most important minutes of the whole process.
This Apple Stuffed Pork Loin Recipe is one of those easy dinner wins that makes you look like a kitchen hero. The leftovers are almost better than the first night, especially chopped up and thrown on a salad. It’s a total family favorite at my house, even my picky nephew will eat it. Next time, I might throw some dried cranberries in the stuffing for a little extra tang.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 420 | 15g | 22g | 38g |
I know it looks a little high in fat, but a lot of that is from the pork itself and it’s not all bad fat. You can make it a bit healthier by using a leaner cut of pork tenderloin, but it cooks faster so watch it. For my gluten-free friends, just swap the breadcrumbs for gluten-free ones and you’re all set.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Breadcrumbs | Gluten-free breadcrumbs or crushed pork rinds |
| Apple Cider | Chicken or vegetable broth |
| Honeycrisp Apple | Granny Smith or Fuji apple |
| Yellow Onion | Shallot or sweet onion |
I used a Granny Smith apple once thinking the tartness would be great. It was way too sour and made the whole dish kind of puckery. Stick with a sweeter apple like Honeycrisp or Fuji for the best flavor. The pork rind swap works great for keto, but it makes the stuffing a bit denser.
Tips
- Get your skillet screaming hot before you sear the pork. A good sear equals amazing flavor.
- Don’t overstuff the pork! Leave a good inch border, or it will all squirt out the sides.
- Invest in a good instant-read thermometer. It takes all the guesswork out and prevents dry pork.
- Let it rest. I know I already said it, but seriously, let it rest.
I was so cheap for years and refused to buy a thermometer. I just guessed based on time and poked it to see if the juices ran clear. I served undercooked pork more than once. Finally my mom bought me one for my birthday and it was the best gift ever. No more guessing games.
FAQ
Can I make this ahead of time?
Oh yeah, totally. You can assemble the whole thing, tie it up, and keep it in the fridge for a few hours before cooking. I’ve even seared it ahead of time. Just let it sit out for 20-30 minutes before it goes in the oven so it’s not ice cold.
My stuffing fell out everywhere! What did I do wrong?
Welcome to the club! You probably didn’t tie it tight enough. Or you overstuffed it. Or both. It’s okay, it still tastes amazing. Just spoon the escaped stuffing right back on top of the slices when you serve it. No one will know.
What do I serve with this?
I usually keep it simple. Some mashed potatoes to soak up the juices and some green beans or roasted broccoli. It’s a pretty hearty meal on its own, so you don’t need to go crazy with sides.
That’s everything I know about making Apple Stuffed Pork Loin Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.
Apple Stuffed Pork Loin Recipe
An impressive yet comforting pork loin roast stuffed with sweet apples, herbs, and breadcrumbs, perfect for family dinners and special occasions.
Ingredients
- 1 (3-pound) boneless pork loin roast
- 2 tbsp olive oil, divided
- 1 large Honeycrisp apple, peeled and diced
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp salt, plus more for seasoning
- 1/4 tsp black pepper, plus more for seasoning
- 1/2 cup apple cider or chicken broth
Instructions
-
Preheat oven to 375°F (190°C).
-
Pat pork loin dry with paper towels. Butterfly by slicing horizontally without cutting all the way through.
-
Pound pork with meat mallet to ½-inch even thickness. Season inside generously with salt and pepper.
-
Heat 1 tbsp olive oil in skillet over medium heat. Add onion and apple, cook until softened (5 minutes). Add garlic, cook 1 more minute.
-
Remove from heat. Stir in breadcrumbs, parsley, thyme, ½ tsp salt, and ¼ tsp pepper.
-
Spread stuffing mixture evenly over pork, leaving 1-inch border.
-
Carefully roll pork tightly from long side. Secure with kitchen twine at 1-inch intervals.
-
Season outside of roast with salt and pepper.
-
Heat remaining 1 tbsp olive oil in large oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown (2-3 minutes per side).
-
Pour apple cider into skillet around roast. Transfer to preheated oven.
-
Roast 50-70 minutes until internal temperature reaches 145°F.
-
Remove from oven. Transfer pork to cutting board, let rest 10 minutes. Remove twine, slice, and serve with pan juices.
Nutrition (Per Serving)
