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!

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 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.

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. 

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!

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. 

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!

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

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4.88 from 16 votes

Apple Stuffed Pork Loin

Prep 30 minutes minutes

Cook 1 hour hour 30 minutes minutes

Total 2 hours hours

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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!

US CustomaryMetric

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.