Stuffed Pork Loin

Susan McGreevy


This recipe looks like a million bucks but is very simple to make. You can change up the stuffing and add ingredients that you like as well.

★★★★★ 1 vote
25 Min
1 Hr 30 Min


3 Tbsp
olive oil
1 large
onion, chopped
2 large
granny smith apples, peeled, cored and chopped
sage leaves, fresh
2 c
thick-cut white bread cubes, crusts removed
egg, beaten
2 Tbsp
salt and pepper
1 c
chicken broth, plus more if needed
3 lb
pork loin roast, butterflied


1Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onions, 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 broth gradually until everything is moistened. Let the stuffing cool completely before putting it in the pork loin.
2Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and the fat side up. Lightly score the fat in a diamond pattern, with a sharp knife.
3Tightly tie the pork roast up with a 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 minues 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 if desired.

About Stuffed Pork Loin

Course/Dish: Pork
Hashtag: #apples