Stuffed Pork Loin

Stuffed Pork Loin Recipe

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Joanne Bellezza-Loughlin


I got this recipe from a neighbor of mine about 20 years ago and just recently resurrected it. I made it recently for a dinner party and got rave reviews. Not only is it really delicious but it makes a very nice presentation. It goes really well with the Sweet Potato Cranberry Crumble recipe that I also posted. Hope you'll try this one. I know you'll love it.

★★★★★ 1 vote
1 Hr 15 Min
2 Hr


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8 oz
pitted prunes
1/4 c
bourbon or frozen (thawed) apple juice concentrate
1 large
onion, cut up
apple (cored and chopped)
3 clove
garlic (chopped)
1 tsp
crumbled thyme
2 Tbsp
1 c
herb-seasoned stuffing mix
3 Tbsp
orange marmalade or apple jam
1/2 tsp
black pepper
1 tsp
4 lb boneless center cut port loin (trimmed)
1/2 c
thawed apple juice concentrate

How to Make Stuffed Pork Loin


  • 1Place prunes and bourbon in a bowl and let soak for 1 hour.
  • 2Saute onion, apple, garlic and thyme in butter in large skillet for 3-5 minutes.
  • 3Remove from heat and stir in prunes.
  • 4Add stuffing mix, 2 Tbps. marmalade and 1/8 tsp. pepper.
  • 5Remove twine from pork roast and open. Season with salt and pepper.
  • 6Pat the stuffing over the bottom part of the pork and then place the top on. Tie the roast with kitchen twine approx 1 inch apart. Secure the ends either with wooden skewers or by tieing the twine lengthwise, to prevent the stuffing from falling out. (NOTE: You'll probably have left over stuffing.)
  • 7Place the roast, fat side up, in a large roasting pan. Pour remaining apple juice concentrate over roast and add a 1/4 C. water to pan.
  • 8Roast at 375 degreees for approx 2 hours until 160 degrees.
  • 9Baste occasionally with pan drippings and add extra water and apple juice concentrate to pan if necessary to prevent scorching.
  • 10Let roast rest for 10 minutes before slicing into 1/2 - 1 inch slices.
  • 11Skim fat off of pan drippings and make your usual gravy.

Printable Recipe Card

About Stuffed Pork Loin

Course/Dish: Pork

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