Best 6 Apple Stuffed Pork Loin Recipes

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

APPLE-STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APPLE STUFFED PORK LOIN CHOPS

Steps:

• Preheat oven to 350 deg.
• Spray a 9X13 inch baking pan with vegetable oil cooking spray.
• Set aside.
• Trim all visible fat from pork chops.
• Cut chops in half.
• Cut a pocket in each pork chop half for stuffing.
• Combine next 9 ingredients (bread through sage) in a medium mixing bowl.
• Stuff approximately 1/3 cup of mixture into each pork chop half.
• Place stuffed chops in prepared pan.
• Sprinkle with rosemary.
• Bake uncovered for 40-50 minutes, or until cooked throughly.

FENNEL, APPLE AND BLUE CHEESE STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
• Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
• Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
• Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

PAULA DEEN APPLE STUFFED PORK LOIN Y'ALL

Steps:

• Preheat oven to 375°F
• In a large skillet, heat the olive oil over medium-high heat. Add the onion, 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 mixture cool completely before putting it in the pork loin.
• Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
• Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with 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 minutes or until an instant-read thermometer registers 160°F Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

APPLE STUFFED PORK LOIN WITH APPLE-SHALLOT CREAM SAUCE

Steps:

• Pork Loin: Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper. Preheat oven to 400 degrees. Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme. Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking. Apple-Shallot Cream Sauce: Heat butter in a skillet set over medium heat. When foam from butter subsides, sauti shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside. When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce