Pork loin stuffed with apples and rosemary makes for one delicious dinner. It is easier to assemble than you’d think too!
This stuffed pork loin looks fancy, but it really isn’t too complicated to put together. The apple stuffing adds that sweet and savory touch that always takes pork to the next level.
It is a perfect meal for company but is easy enough for a Sunday supper with your family. It is like a taste of fall on your plate!
MiMi normally hosts whoever is available for dinner on Saturday nights. She likes to get the kids together a cook a big meal.
If we don’t all show up, poor dad is stuck eating the leftovers all week long! I had been wanting to make some mushroom risotto for a while now.
But if I am going to put that kind of effort into the side dish, the meat might as well be a little special as well. A nice pork roast scented with rosemary sounded good.
Why not do some apples as well. Heck, let’s shove it all inside the pork and add a little balsamic just to round it out. Why not?!
So, I offered to host family dinner here tonight. If I am going to cook a hunk of pork and a big pot of risotto, I might as well share!
So, I took advantage of Little Dude’s nap time to cook the apple mixture and butterfly the pork loin. I went ahead and rolled it all up in plastic wrap and threw it in the fridge.
About a half hour before I was ready to get cooking again, I just pulled it out and let it work it’s way toward room temperature! Voila!
Once it was browned and in the oven, I made the risotto. Next thing you know, dinner was served…
Tips for prepping your pork loin
Place your pork loin fat side up on a large cutting board. Get a sharp chef knife, the biggest one you’re comfortable with and get started.
Get the loin perpendicular to your body, then slowly use the knife to cut across the equator. Stop about a quarter inch before you get to the other side
Open the pork loin up, like a book. Adjust the center cut until it looks and feels right, making sure not to cut all the way through.
Now starting in the middle cut one side in half again. Just like before, you want to stop about a quarter inch before the side.
Now do the same on the other side. The pork loin should be laid out 4 wide, but all in one piece.
You can pound it or perfect it all you want, but honestly you can likely just go with it as is. I generally don’t fuss with it and am always pleased with how it looks.
Now spread your apple filling over the top. I like to have the fat layer on the outside for browning and cooking. So I start with the the side farthest from that section and start rolling it up.
You don’t need a super tight roll, just enough to bring it back together without squishing out the filling.
You can secure it with butcher’s twine or toothpicks if you want. You just need enough to keep it together while you are transferring it from one place to another.
Now you’re ready to brown and roast it. See, it wasn’t that bad!
Serving Stuffed Pork Loin:
As with any meat, you are going to want to let this rest a while before you cut into it. It is especially important with this though because you don’t want all that melty cheese running out.
Give everything a chance to settle in for a bit before you dive in!
Apple Stuffed Pork Loin
- 2 Tablespoon olive oil divided
- 1 medium onion chopped
- 2 medium apples chopped
- 1 teaspoon garlic powder
- 1½ Tablespoon balsamic vinegar
- 1 teaspoon fresh rosemary chopped
- 2½ pounds pork loin
- 1 Tablespoon Dijon mustard
- salt and pepper to taste
- Preheat oven to 400°F
- Put 1 Tablespoon of olive oil in a warm skillet and add onions and apple. Sauté over medium heat until tender.1 medium onion, 2 medium apples
- Add rosemary and garlic and sauté for a minute.1 teaspoon fresh rosemary, 1 teaspoon garlic powder
- Use the balsamic to deglaze the pan. Set aside.1½ Tablespoon balsamic vinegar
- Slice the pork lengthwise almost in half. Open them up, and starting from the middle slice the pork from the middle almost to the edge on each side. Use a sharp knife and make small cuts, opening as you go. Lay the pork all the way out.2½ pounds pork loin
- Cover the pork loin with plastic wrap and pound any thick spots.
- Spread a thin layer of Dijon mustard over the pork and then cover with the apple mixture. Roll the pork into a tight roll. Secure with toothpicks or butcher's twine. Season with a little bit of salt and pepper.1 Tablespoon Dijon mustard
- Heat an oven safe pan over medium-high heat on the stove, add the remaining tablespoon of olive oil. Brown both sides of the pork loin.
- Cover and place in the preheated oven for about 45 minutes or until It reaches at least 145°F in the middle.
- Let rest for 5 to 10 minutes before slicing.