Caramelized Pork Loin stuffed with caramelized apples, the pork loin is then seared to get a nice and crispy exterior and then roasted to perfection.
And take 2! I had this recipe post all typed up and almost ready to go when I accidentally closed the tab in my browser before hitting save. It’s one of those days. But anyway I’m really happy to share this caramelized pork loin recipe with you because it is one of my favorite recipes and my favorite way of making pork loin. It’s yummy and delicious pork!
The pork loin is stuffed with apples that were caramelized in butter and brown sugar, the pork loin is then seared to get a nice and crispy exterior then an orange juice and brown sugar is poured over it which helps caramelize the pork even further and then roasted to perfection. It’s a simple way to make delicious, juicy on the inside, super crispy on the outside caramelized pork loin.
My family loves pork and we eat a lot of pork tenderloin or pork loin. This here is all about the pork. The pork is our star, so if you don’t eat pork, sorry, but this pork loin is sure to impress your guests or just your significant other. I served it with a side of homemade mashed potatoes and it was one delicious dinner, even the dog walked away fully satisfied.
Start by melting your butter together with the brown sugar and cinnamon in a skillet over medium heat.
Add sliced apples and just stir so that the apples are nicely coated in the brown sugar mixture. Now you may think we’re making apple pie here, but we’re not, remember it’s all about pork.
Once the apples are nicely coated leave them alone for about 3 minutes so that they get nicely caramelized on the bottom, don’t be tempted to keep stirring. Then let them caramelize for another 3 minutes on the other side. Just about now I was really tempted to take some of these apples and pour them over a nice scoop of vanilla ice cream. Luckily I didn’t have any ice cream besides dilly bars.
I drained my apples from the excess brown sugar/butter mixture but if you want you can use that butter and pour it at the bottom of your roasting dish. Take your pork loin and butterfly it. Basically what this means is just take a knife and cut down the center of it but not all the way through then open it up so that it looks like a butterfly. Take a meat mallet and beat the heck out of it, although I forgot, but if you don’t forget like me then please do it. Now take those yummylicious apples and spread them over the pork, just like that…nicely…yummy!
Now bring the two sides of the loin together or roll it up, which ever is easier for you. I used toothpicks to hold the roll together so that I could tie it with butcher twine.
Tie it with a piece of butcher twine every inch or so then season it generously with salt and pepper. You can remove the toothpicks.
Heat a couple tablespoons of oil in a skillet and then add your nice piece of pork loin and sear it nicely all around. Can you hear the sizzle?
This is the color we’re looking for so make sure you sear it nicely, don’t be afraid, the darker the better it will be. Trust me. Doesn’t it look good and it’s not even roasted yet? Yummo!
Now take that nice piece of meat and place it in your roasting dish and pour that orange juice and brown sugar mixture all over it.
Roast it uncovered for about 1 hour and 30 minutes, halfway through I took a turkey baster and basted over the top. This is what your piece of pork will look like. See the nice color? It’s it beautiful?
I had to slice it up for you guys to show you that not only is the outside beautiful but the inside is gorgeous as well. This here is one impressive piece of pork! Go Porky!
- 1 stick of butter
- 1/4 cup brown sugar plus 1 tbsp
- pinch ground cinnamon
- 2 apples peeled, cored and diced into 1/2 inch cubes
- 1 3 to 5 lb pork loin
- salt and pepper to taste
- 2 tbsp vegetable oil
- 1/2 cup orange juice
Preheat oven to 375 degrees.
In a large skillet, melt the butter and add the 1/4 cup brown sugar, diced apples and cinnamon. Toss the apples around and make sure they are fully coated by butter and sugar and saute for about 3 minutes. Do not stir during these 3 min, so that the apples caramelize on one side. After 3 minutes toss the apples again and let them caramelize for another 3 minutes on the other side. Let cool.
Butterfly the pork loin, basically cut the pork down the center, without completely cutting through, so when you open the two halves they resemble a butterfly. Use your meat mallet to flatten it a bit.
Take the cooled apples and spread them down the center of the pork loin and bring the 2 sides up around filling the meat. Use butcher twine to tie around the roll at 1 inch intervals.
Season the stuffed pork with salt and pepper and in a large skillet heat the oil. Sear the pork loin on all sides. Move the pork loin in a large oven proof pot. Mix the orange juice with the brown sugar and pour over the pork loin.
Roast uncovered for about 1 hour and 30 minutes or until done to your preference.
Remove from the oven and wrap it with foil and let it sit for 15 minutes before slicing so all the juices don't fall out of the pork.