Apple Stuffed Roast Pork Loin

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

There is nothing better then pork with apples. Serve this dish with a light vegetable such as steamed green beans, or green beans almandine.

Ingredients Nutrition

  • 2 cups bread cubes, small, dried or 2 cups baked bread cubes
  • 2 cups milk
  • 3 tablespoons butter, softened
  • 1 teaspoon fresh ground sage
  • 1 teaspoon cinnamon
  • 4 medium sized apples, skinned and diced small (sweet)
  • 2 -3 lbs pork loin, center cut, cleaned
  • 2 cups apple juice, 100%


  1. Trim as much fat and "silverskin" off of the pork as possible.
  2. With a good center cut there shouldn't be much besides the bottom.
  3. Then, using a boning knife cut the pork lengthwise at a 45 degree angle about an inch to an inch-and-a-half from the outside edge.
  4. Do this on both sides creating a wide V shape in the center of the pork, so that you can pull the chunk out.
  5. Take this piece that you removed and slice it into 1/4-inch to 1/2-inch strips, lengthwise so that you have about 4 to 5 cuts, set aside.
  6. Set the oven to preheat at 325 degrees.
  7. In a large mixing bowl, mix together the bread cubes, butter, milk, spices and apple until mixed well.
  8. The mixture shouldn't be too soft and might not clump as much as you might think.
  9. Stuff the mixture on top of the pork, rounding out the top.
  10. Don't be afraid to "overstuff" the top of the pork.
  11. Take the strips of pork we cut earlier and lay them out across the width of the pork loin on top of the stuffing.
  12. Spread them out evenly to create a pattern.
  13. Place the pork loin in a good-sized baking dish with extra room.
  14. Place any remaining stuffing around the pork to fill the pan, if possible.
  15. Pour the apple juice over the pork loin and the stuffing.
  16. Bake the pork loin at 325 degrees for up to 60 minutes.
  17. Check it with a meat thermometer, and when the internal temperature of the pork reaches 160 degrees, it is finished.
  18. If you prefer your pork well done, let it reach 170 degrees.
  19. This might add an additional 10 to 15 minutes cooking time.
Most Helpful

Although the pork loin held its shape while cooking, once I cut it - it completely fell apart. I would recommend butterflying the loin, pounding flat and rolling the pork and stuffing like a jelly role. The stuffing outside of the roast was runny and more like a puree than stuffing. Although it did have good flavor. My family did not find the meal to be visually apetizing. I would not make again.

jjs-mom November 03, 2008

Cooked this recipe for an early dinner. It was assume the smell and flavor were incredible. i used a slightly smaller portion of loin than in the recipe and left the stuffing portion the same. The stuffing was a big hit and left in leftover containers with my guests. Very easy to prepare.

bnunnery58 March 22, 2008