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Stuffed Pork Loin Recipe

American · Main course · 90 min total

A succulent pork loin rolled with a savory apple, sage, and walnut stuffing, roasted to perfection for a show-stopping main course.

Ingredients

• 1 (3-4 lb) boneless pork loin, butterflied
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and diced
• 1/2 cup breadcrumbs
• 1/4 cup chopped walnuts
• 2 tablespoons fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).
2. Lay the butterflied pork loin flat, cover with plastic wrap, and pound to an even thickness of about 1/2 inch.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add apple and cook for 2 minutes. Remove from heat and stir in breadcrumbs, walnuts, sage, salt, and pepper.
5. Spread the stuffing evenly over the pork loin, leaving a 1-inch border. Roll up the loin tightly and tie with kitchen twine at 2-inch intervals.
6. Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Sear the pork roll on all sides until browned, about 8 minutes.
7. Add chicken broth to the skillet and transfer to the oven. Roast until internal temperature reaches 145°F (63°C), about 45-50 minutes.
8. Let rest for 10 minutes before slicing. Remove twine and slice into 1-inch rounds. Serve with pan juices.

Tips

• Let the pork rest before slicing to keep juices inside.
• Leftover slices are great cold in sandwiches.
• Substitute pecans for walnuts if desired.

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