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.
This 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…
If you like these flavors, you should check out apple rosemary pork chops. You get similar flavors with less prep!
- 2 Tablespoon olive oil
- 1 medium onion, chopped
- 2 medium apples, chopped
- 1 teaspoon garlic powder
- 1.5 Tablespoon balsamic vinegar
- 1 teaspoon fresh rosemary, chopped
- 2.5 pounds pork loin
- 1 Tablespoon Dijon mustard
- salt and pepper to taste
- Preheat oven to 400°F
- Put half of the olive oil in a warm skillet and add onions and apple. Sauté until tender.
- Add rosemary and garlic and sauté for a minute.
- Use the balsamic to deglaze the pan. Set aside.
- 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.
- 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.
- Heat an oven safe pan on the stove, add the remaining olive oil. Brown both sides of the pork loin.
- Cover and place in the oven for about 45 minutes or until It reaches 145°F in the middle.
- Let rest and slice.
Amount Per Serving: Calories: 336Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 155mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 38g
All nutritional information is estimated and will depend on the exact ingredients you use.