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Apples Dinner Pork
4.9 from 14 votes

Apple Stuffed Pork Loin

Jump to RecipePrintRate
By: Joanna Cismaru •10/2/22 19 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for apple stuffed pork loin.

Stuffed with sweet apples caramelized in butter and brown sugar, then seared to perfection creating a crispy crust that is then covered in an orange juice mixture to bake, this juicy Apple Stuffed Pork Loin is amazing! It’s a simple recipe and perfect for the holidays or a weekend dinner!

apple stuffed pork loin in a skillet fresh out of the oven.
Table of Contents Open
  • The Best Apple Stuffed Pork Loin Recipe
  • Why You’ll Love Apple Stuffed Pork Loin
  • Ingredients You’ll Need
    • Apple Filling
    • Pork Loin
  • How To Make Apple Stuffed Pork Loin
    • Apple Filling
    • Butterfly And Stuff The Pork Loin
    • Sear The Pork And Make Glaze
    • Roast And Serve
  • Can I Use Other Cuts Of Pork?
  • What Temperature Should Pork Be Cooked To?
  • Expert Tips
  • Leftovers
  • Make Ahead
  • Other Delicious Pork Recipes To Try
  • Apple Stuffed Pork Loin
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Apple Stuffed Pork Loin Recipe

My family loves pork! We eat a lot of both pork tenderloin and pork loin. Maybe you’ve even noticed my many pork recipes like my Honey Garlic Pork Loin, Cajun Honey Pork Tenderloin, and Honey Mustard Pork Tenderloin. I could seriously eat pork every other day. But this apple stuffed pork loin recipe is definitely one of my all-time favorites! It’s not only tender, delicious, and impressive, but it’s super easy to make! 

The pork loin is first sliced open and then stuffed with sweet juicy apples that have been caramelized in butter and brown sugar. It’s then seared until the exterior is perfectly browned and crisp. To finish, the pork is then coated with a mixture of orange juice and brown sugar that will caramelize the meat even more as it roasts in the oven to perfection. The end result is a simple way to make an incredibly delicious apple stuffed pork loin that stays juicy on the inside and extra crispy on the outside. 

This is a fantastic main dish that is sure to impress your guests, family, or significant other. You can serve it for a holiday meal, special dinner, or even lazy Sunday. It’s easy to make and goes so well with so many different sides like Mashed Potatoes, Perfect Thyme Skillet Potatoes, or Mashed Sweet Potatoes and vegetable sides like Honey Roasted Carrots and Creamed Spinach.

apple stuffed pork loin cut in slices on a cutting board.

Why You’ll Love Apple Stuffed Pork Loin

  1. Roasted Pork Perfection! It’s pork stuffed with apples, seasoned, seared on all sides, and then oven roasted until it forms a caramelized crispy crust! It’s literally pork perfection with each and every tender juicy bite!
  2. Simple Recipe! Making stuffed pork loin is a pretty simple process. Most of the magic actually happens in the oven. So once your meat is prepped your work is done!
  3. Impressive and Affordable! This simple pork loin stuffed with apples is truly impressive! But it won’t break the bank. It’s a delicious main dish full of sophisticated flavor and presents wonderfully, but requires no fancy expensive ingredients.

Ingredients You’ll Need

ingredients needed to make apple stuffed pork loin.

Apple Filling

  • Unsalted Butter – Always use unsalted butter in all your cooking to control the level of added salt.
  • Brown Sugar – Adds just the right amount of sweetness to the cooked apples with a small hint of molasses that is naturally in the brown sugar. 
  • Cinnamon – Ground cinnamon adds a bit of warm spice to the apples and complements the pork.
  • Apples – Any type of apple will do, but I like to use juicy tart granny smith apples. I find that they caramelize perfectly with the brown sugar and add a delicious layer of flavor.

Pork Loin

  • Pork Loin –  Unlike tenderloin, this is a thicker boneless pork loin cut and you will need one that is approximately 4 pounds in weight.
  • Salt – All savory dishes, especially meat need a bit of salt to bring out all the natural flavors. 
  • Black Pepper – If you have it on hand, be sure to use freshly ground black pepper. 
  • Vegetable Oil – Any type of neutral vegetable oil like canola, grapeseed, or soybean will work just fine.
  • Orange Juice – Together with a bit of brown sugar the orange juice creates a lovely outer sweet caramelized crust.

How To Make Apple Stuffed Pork Loin

process shots showing how to make apple stuffed pork loin.

Apple Filling

Before you begin, you’ll want to preheat the oven to 375°F (190°C).

To caramelize the apples, melt the unsalted butter in a large skillet and then add ¼ cup of the brown sugar along with the diced apples and ground cinnamon. Then toss the apples around to fully coat them in the melted butter and brown sugar. Now, cook the apples over medium-high heat for about 3 minutes and allow them to caramelize on one side. Then toss the apples around again and let them cook for another 3 minutes to caramelize on the other side. When done, remove the caramelized diced apples from the heat to cool.

Butterfly And Stuff The Pork Loin

Prepare the pork loin to be stuffed by using the butterfly technique. To do this, just slice the pork down the center longways without completely cutting through the meat, so when opened the two halves resemble a butterfly. Now, use a meat mallet and pound the pork to flatten it out a bit, which will make it both easier to stuff and cook more evenly. 

Evenly spread the cooled cooked apples down the center of the butterflied pork loin. Then bring the 2 sides of the meat up around the apple stuffing. Now, tightly tie the apple stuffed pork loin together with kitchen twine in 1-inch intervals. 

process shots showing how to sear apple stuffed pork loin.

Sear The Pork And Make Glaze

First, generously season the stuffed pork loin with salt and pepper. Then heat the oil in a large skillet over medium-high and sear the pork well on all sides. 

Transfer the pork into a large oven-proof pot, like a Dutch oven. Then mix the orange juice together well with the brown sugar and pour it evenly over the stuffed pork loin.

Roast And Serve

Place the stuffed pork loin in the oven and roast uncovered for about 1 hour and 30 minutes or until your desired doneness. Typically, pork needs to be roasted for about 20 minutes per pound, so you should adjust your cooking time accordingly depending upon the size of your pork.

However, for food safety reasons, regardless of whether you like your pork more or less done, it must reach an internal temperature of at least 145°F (63°C) when tested with a cooking thermometer. If the pork loin has not reached 145°F when you check it, allow it to cook for a few more minutes and then check the temperature again.

When done cooking, remove the pork loin from the oven, wrap it in foil, and let it sit for a full 15 minutes before slicing. Resting is a very important step that helps to keep the pork juicy and from drying out. 

Once the pork is done resting, slice it and serve with a few of your favorite sides for a complete meal!

apple stuffed pork loin in a skillet fresh out of the oven.

Can I Use Other Cuts Of Pork?

I’ve not tried it, but you could probably easily stuff 4 pork tenderloins that weigh about 1 pound each and follow this recipe. However, you would want to skip searing them, and when it comes time to put the stuffed pork tenderloin in the oven you would then bake them at 425°F (218°C) for about 25 to 30 minutes or until they reach at least 145°F (63°C) when tested with a cooking thermometer.

What Temperature Should Pork Be Cooked To?

It used to be that, like chicken, pork needed to be cooked to 165°F (74°C) when tested with a cooking thermometer. However, new food safety guidelines say that pork only needs to reach 145°F (63°C) for it to be safe to eat. Temping meat also has the added bonus of helping to keep you from overcooking it as well. Yet, it’s totally up to you and your personal preference. 

apple stuffed pork loin on a white platter with parsley.

Expert Tips

  1. Fully caramelize the apples. To get the most delicious sweet apple flavor, take your time when cooking the diced apples. They need time to break down in their own sugars and blend with the brown sugar and cinnamon as well. 
  2. Season and sear the pork well. Be generous with the salt and pepper when seasoning your pork prior to searing. The meat needs to be fully seasoned so that the outer crust is super flavorful. And also be sure to sear your pork very well until it’s nice and crispy on all sides for the best results.
  3. Rest the pork: To keep the pork loin as juicy as possible you must rest the pork for the full 15 minutes. This step is not optional for the best results.

Leftovers

You can store leftover apple stuffed pork loin in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months! To reheat, simply put the sliced pork covered with a damp paper towel in the microwave for about 3 minutes on medium power. You can also reheat the stuffed pork on a sheet pan in the oven at 350°F (176°C) for about 10 minutes. 

Make Ahead

This is a fantastic make-ahead recipe during the holiday or the night before a big family dinner. Just follow the recipe all the up until you stuff the pork loin and tie it together with twine. Then wrap it well in plastic wrap and keep it in the fridge for up to 2 days.

When you’re ready to cook the stuffed pork, just remove it from the fridge about 30 minutes prior to cooking. Then sear the pork and continue on with the recipe to finish and serve!

2 slices of apple stuffed pork loin with mashed potatoes on a plate.

Other Delicious Pork Recipes To Try

  • Perfect Pork Tenderloin
  • Baked Honey Glazed Pork Ribs
  • Bourbon Glazed Baked Ham
  • Rosemary Garlic Pork Roast
  • Crockpot Pork Loin Roast
  • Apple Cider Glazed Pork Chops

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

apple stuffed pork loin in a skillet fresh out of the oven.
Print
4.86 from 14 votes

Apple Stuffed Pork Loin

Prep 30 minutes
Cook 1 hour 30 minutes
Total 2 hours
Rate Recipe
Stuffed with sweet apples caramelized in butter and brown sugar, then seared to perfection creating a crispy crust that is then covered in an orange juice mixture to bake, this juicy Apple Stuffed Pork Loin is amazing! It’s a simple recipe and perfect for the holidays or a weekend dinner!
8

Ingredients

Apple Filling

  • 8 tablespoon butter (unsalted)
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon (ground)
  • 2 large apples (peeled, cored and diced into ½ inch cubes)

Pork Loin

  • 4 pounds pork loin
  • ¼ teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 tablespoon vegetable oil
  • ½ cup orange juice
  • 1 tablespoon brown sugar

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven: Before you begin, preheat the oven to 375°F (190°C).
  • Caramelize the apples: Melt the unsalted butter in a large skillet and then add ¼ cup of the brown sugar along with the diced apples and ground cinnamon. Then toss the apples around to fully coat them in the melted butter and brown sugar. Now, cook the apples over medium-high heat for about 3 minutes and allow them to caramelize on one side. Then toss the apples around again and let them cook for another 3 minutes to caramelize on the other side. When done, remove the caramelized diced apples from the heat to cool.
  • Butterfly the pork loin: Prepare your pork loin to be stuffed by using the butterfly technique. To do this, just slice the pork down the center longways without completely cutting through the meat, so when opened the two halves resemble a butterfly. Now, use a meat mallet and pound the pork to flatten it out a bit, which will make it both easier to stuff and cook more evenly. 
  • Stuff the pork loin: Evenly spread the cooled cooked apples down the center of the butterflied pork loin. Then bring the 2 sides of the meat up around the apple stuffing. Now, tightly tie the apple stuffed pork loin together with kitchen twine in 1-inch intervals. 
  • Sear the stuffed pork: First, generously season the stuffed pork loin with salt and pepper. Then heat the oil in a large skillet over medium-high and sear the pork well on all sides. 
  • Make the glaze: Transfer the pork into a large oven-proof pot, like a Dutch oven. Then mix the orange juice together well with the brown sugar and pour it evenly over the stuffed pork loin.
  • Roast the pork: Put the stuffed pork loin in the oven and roast uncovered for about 1 hour and 30 minutes or until your desired doneness. Typically, pork needs to be roasted for about 20 minutes per pound, so you should adjust your cooking time accordingly depending upon the size of your pork.
  • Check the internal temperature: However, for food safety reasons, regardless of whether you like your pork more or less done, it must reach an internal temperature of at least 145°F (63°C) when tested with a cooking thermometer. If the pork loin has not reached 145°F when you check it, allow it to cook for a few more minutes and then check the temperature again.
  • Rest the meat: When done cooking, remove the pork loin from the oven, wrap it in foil, and let it sit for a full 15 minutes before slicing. Resting is a very important step that helps to keep the pork juicy and from drying out. 
  • Serve and enjoy: Once the pork is done resting, slice it and serve with a few of your favorite sides for a complete meal!

Equipment

  • 12-inch Cast Iron Skillet
  • Instant Read Meat Thermometer

Notes

  1. Fully caramelize the apples. To get the most delicious sweet apple flavor, take your time when cooking the diced apples. They need time to break down in their own sugars and blend with the brown sugar and cinnamon as well. 
  2. Season and sear the pork well. Be generous with the salt and pepper when seasoning your pork prior to searing. The meat needs to be fully seasoned so that the outer crust is super flavorful. And also be sure to sear your pork very well until it’s nice and crispy on all sides for the best results.
  3. Rest the pork: To keep the pork loin as juicy as possible you must rest the pork for the full 15 minutes. This step is not optional for the best results.
  4. You can store leftover apple stuffed pork loin in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months! To reheat, simply put the sliced pork covered with a damp paper towel in the microwave for about 3 minutes on medium power. You can also reheat the stuffed pork on a sheet pan in the oven at 350°F (176°C) for about 10 minutes.

Nutrition Information

Serving: 1sliceCalories: 493kcal (25%)Carbohydrates: 16g (5%)Protein: 51g (102%)Fat: 24g (37%)Saturated Fat: 12g (75%)Cholesterol: 173mg (58%)Sodium: 188mg (8%)Potassium: 937mg (27%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 410IU (8%)Vitamin C: 9.8mg (12%)Calcium: 25mg (3%)Iron: 1.4mg (8%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

apple stuffed pork loin in a skillet fresh out of the oven.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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19 Comments
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Robin L LeMoine
Robin L LeMoine
Posted: 9 days ago

5 stars
Made this for Christmas. Everyone absolutely enjoyed it! Said things like good flavor,and very moist. Definitely will make again…

0
Reply
Jenn
Jenn
Posted: 12 days ago

5 stars
It’s delicious, a great change from a traditional British Sunday roast with separate stuffing – I’m sure it will become our tradition now!

0
Reply
Daniela
Daniela
Posted: 1 month ago

I am making this for Thanksgiving. Can i substitute the oj for cider?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Daniela
Posted: 1 month ago

Sure.

0
Reply
Anthony Bloker
Anthony Bloker
Posted: 3 years ago

Just bookmarked this 1. This thurs. night we have the Fam. over for dinner. This sounds FABULOUS. Will let you know in 3 days ! Cheers !

0
Reply
Robert
Robert
Posted: 4 years ago

I prepared this last night. Yum! It was delicious and the whole family loved it! I usually change a recipe but I followed your directions exactly.

0
Reply
Tammy
Tammy
Posted: 6 years ago

It doesn’t say how much brown sugar to add to the orange juice!?

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Tammy
Posted: 6 years ago

Hey Tammy. The brown sugar shows 1/2 cup and 1 tbsp – this means the 1 tbsp is to be added to orange juice as it is the second portion noted. Hope this helps

0
Reply
Dar
Dar
Posted: 7 years ago

5 stars
This is a great dish. Love it! How o you get the apple stuffing to stay in the slices? I want to serve to guest, but want it to look perfect.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dar
Posted: 7 years ago

You don’t have to do much, they’ll stay in. You might want to use a spatula or something to transfer the slice to a plate when serving.

0
Reply
Dar
Dar
Reply to  Joanna Cismaru
Posted: 7 years ago

I made it yesterday, was perfect taste but when I sliced it filling fell out. Any suggestions?

0
Reply
Sharon Swartz
Sharon Swartz
Reply to  Dar
Posted: 7 years ago

How many does a 3-5 lb pork loin serve?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharon Swartz
Posted: 7 years ago

I would say about 8 oz per person.

0
Reply
Lori
Lori
Posted: 8 years ago

5 stars
This turned out great!! Family loved it! I will be searching and trying more of your recipes! Thanks for responding so quickly yesterday to my questions.

0
Reply
Lori
Lori
Posted: 8 years ago

Hi…making this tonight for dinner! 3 questions: ingredients say 1/4 cup brown sugar but directions say 1/2 cup, which one is correct?
What type of apples do you use, I bought gala?
How flat are you pounding the pork?

Thanks!
Lori

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori
Posted: 8 years ago

Hi Lori,
It’s 1/4 cup, I fixed the instructions. I only pounded the pork a bit, it was about 1 inch in thickness, but really it’s up to you. I used gala apples too, so there you go. 🙂

0
Reply
Lori @ Foxes Love Lemons
Lori @ Foxes Love Lemons
Posted: 8 years ago

Ugh, hitting close on your browser before you publish? THE. WORST. I’ve done it a few times myself. That pan of brown butter simmering has me dying to try this recipe out. Looks great!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lori @ Foxes Love Lemons
Posted: 8 years ago

I hope you try it, it’s great!

0
Reply
Salixisme
Salixisme
Posted: 8 years ago

That looks so good! I will have to try this next time I have a pork loin. I am going to have to modify the recipe slightly (allergic to dairy so I can’t use butter and I don’t use sugar in any recipes either), but I bet it will still taste good.

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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