Stuffed Pork Loin

With this Stuffed Pork Loin recipe, you’re getting a dinner that looks absolutely stunning — juicy, aromatic, and packed with a melt-in-your-mouth filling, all without stressing in the kitchen. Trust me, it’s the kind of recipe that makes your whole place smell like fall, celebration, and family time. This delicious dish brings together the “gourmet” vibe with an easy, approachable prep, and every slice looks gorgeous… so, let’s make it!

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Stuffed Pork Loin

Ingredients

• 1 whole pork loin, butterflied (2.5–3 lb)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 medium apple, diced
• 1 small onion, finely chopped
• 1/2 cup chopped pecans
• 1/2 cup breadcrumbs
• 2 tbsp melted butter
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh parsley
• 1/4 cup chicken broth

Tools Needed

• Sharp knife
• Cutting board
• Skillet
• Kitchen twine
• Baking sheet
• Aluminum foil

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! First things first, preheat your oven to 375°F (190°C). Place the butterflied pork loin flat on a large cutting board. If you notice one side is thicker than the other, give it a light tap with a meat mallet to even it out. Season generously on both sides with salt, pepper, and garlic powder. Rub it in really well — show that pork some love so all the flavor sticks.
2. Now heat 1 tbsp of olive oil in a skillet over medium heat. Once it’s hot, add the chopped onion and the diced apple. Sauté them for about 3–4 minutes until they soften and release that amazing aroma. We’re not looking to brown them completely, just soften them so the filling turns out juicy and balanced.
3. Turn off the heat and add the chopped pecans, breadcrumbs, melted butter, rosemary, parsley, and chicken broth. Combine everything with a spatula until it all comes together. You’re going for a moist filling—soft enough to press with a spoon, but not runny. If it feels too dry, splash in a little more broth; if it’s too wet, sprinkle in a bit more breadcrumbs.

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4. Lay the pork loin out with the inside facing up and spread the filling evenly across the surface, leaving about a 1-inch border so it doesn’t spill out while rolling. Roll it up firmly, applying gentle pressure as you go. Once you’ve formed your roll, tie it with kitchen twine every 1.5–2 inches to help it keep its shape and hold the filling in place.
5. Next, heat the remaining tbsp of olive oil in a large skillet. Once it’s hot, carefully place the pork roll inside and sear it on all sides — just enough to get that golden, flavorful crust. We’re not cooking it all the way here, just sealing it so the juices stay inside.
6. Carefully transfer the seared roll onto a baking sheet. Cover it loosely with foil so it doesn’t stick. Bake for 55–65 minutes, or until the very center reaches 145°F (63°C). I really recommend using a meat thermometer and inserting it right into the middle for the most accurate reading.
7. During the last 10 minutes of baking, remove the foil using kitchen tongs so the outside can brown up a bit more and get that irresistible golden finish. And that’s it! Once it’s out of the oven, let the pork rest for about 10 minutes before slicing. Don’t skip this step — it’s what helps the juices settle back in so every slice turns out tender, juicy, and picture-perfect. Then enjoy!

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Ingredient Substitutions

• Pork loin: If you don’t have one, you can switch to pork tenderloin. Just remember it’s thinner, so shorten the cooking time a bit and always check the internal temp before pulling it out of the oven.
• Pecans: You can swap them for chopped walnuts or almonds to keep that crunchy texture in the filling.
• Apple: If you’ve got it, you can switch it out for pear or a mix of apple and dried cranberries. If you’re using only dried fruit, add a little extra chicken broth so the filling doesn’t end up dry.
• Breadcrumbs: If you’re out, go for panko, whole-wheat bread, or a gluten-free option like GF bread or coarse-ground oats.
• Chicken broth: Swap it for vegetable broth or even unsweetened apple juice.
• Butter: Switch it for olive oil or ghee if you’re avoiding dairy or just want a lighter vibe.
• Rosemary: If you don’t have fresh, use dried rosemary (half the amount), or try mixing in dried thyme and parsley.

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Prep Tips

• Dry the meat well: Pat the pork loin dry with paper towels so you get that nice even browning when you sear it.
• Butterfly evenly: When you open the loin butterfly-style, make sure the thickness is as even as possible to help it cook uniformly.
• Don’t overload the filling: If you pack in too much, it’ll be hard to roll and it’ll spill out in the oven — not cute.
• Tie it well: Use kitchen twine every 1.5–2 inches to keep the roll in shape. Don’t use regular string.
• Watch the temperature: Use a meat thermometer and pull it out at 145°F (63°C) so it stays juicy.
• Rest before slicing: Don’t skip this step — let it rest 10 minutes so the juices settle back in.
• Toast the pecans: If you have a minute, toast them in a skillet to boost their flavor.
• Prep the filling ahead: You can make it up to 24 hours ahead and keep it in the fridge.

Common Mistakes (What NOT to Do)

• Don’t cut too deep: If you slice through the loin by accident, the filling will spill out as it cooks.
• Don’t skip the kitchen twine: Without it, the roll opens up and the slices won’t look pretty.
• Don’t overcook: Anything above 145°F will dry out the meat.
• Don’t use a runny filling: It’ll leak everywhere. Fix it with a bit more breadcrumbs if needed.
• Don’t slice right away: Cutting too soon makes the slices way less juicy.
• Don’t use mushy apples: They turn into applesauce and throw off the whole texture.

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Frequently Asked Questions (FAQ)

• Can I prep it the night before? Yes! Build the roll, wrap it well, and refrigerate. Take it out 20–30 minutes before searing.
• How do I keep it from drying out? Use a thermometer and pull it at 145°F. Remember, carryover heat keeps cooking it a bit.
• What apples work best? Go for Granny Smith or Honeycrisp — they hold their shape and taste great.
• Can I make it in a slow cooker? Yep — just sear it first, then cook on LOW for 4–5 hours.
• What if the filling spills out? Totally normal when slicing. Just scoop it back on top when serving.
• Can I freeze it raw? Yes, wrap it well and thaw in the fridge before baking.
• Can I make it nut-free? For sure. Just add more breadcrumbs or toss in some chopped bacon.
• Can I make it lighter? Always — use less butter, switch to olive oil, and cut back a bit on the breadcrumbs.
• How do I use the roasting juices? Mix them with chicken broth and thicken with flour or cornstarch for a quick gravy.

Storing & Reheating

• Refrigeration: You can store the slices in an airtight container for 3–4 days, no problem.
• Freezing: To freeze, just wrap individual portions and keep them frozen for 2–3 months.
• Reheating in the oven: Warm them at 300°F (150°C) for about 15–20 minutes with a splash of broth and covered with foil.
• Reheating in the microwave: If you're in a hurry, use the microwave in short 30–40 second bursts with a little liquid so it doesn’t dry out.
• Don’t reheat multiple times: It’s always better to heat up only what you’re going to eat so the texture stays nice.

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Side Dish Suggestions (drink and dessert included)

• Pair your Stuffed Pork Loin with some creamy mashed potatoes.
• Add roasted veggies like carrots, brussels sprouts, or baby potatoes.
• Serve with a green salad and a light vinaigrette to balance the plate.
• Enjoy it with a glass of sparkling apple cider or a light white wine that goes beautifully with the apple-and-herb vibe of the filling.
• For dessert, go with a warm apple crisp or a slice of pumpkin pie.

Suggestions for Kids and Teens

• Turn the Stuffed Pork Loin into sliders using mini buns.
• Serve with creamy mac and cheese—always a win with kids and teens.
• Offer super smooth mashed potatoes made without skin.
• Add sweet corn on the side for a simple, kid-friendly touch.
• For drinks, offer non-alcoholic apple cider or fresh lemonade.
• And for dessert, go with brownies or chocolate chip cookies.

Recipe Variations

• Creamy version: Add spinach and cream cheese to the filling for a super creamy roll with a more elegant touch.
• Mediterranean twist: Swap the apple and pecans for sun-dried tomatoes, black olives, and feta cheese for a deeper, more aromatic flavor.
• Comfort food style: Add crispy bacon and shredded cheddar to the filling—so good!
• Spicy option: If you’re into heat, mix in finely chopped jalapeño and pepper jack cheese.
• Sweet fall version: Mix apple with dried cranberries and a splash of maple syrup for a warm, sweet, festive vibe.

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Nutritional Information (per serving)

• Calories: 345
• Protein: 32 g
• Fat: 18 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugars: 5 g
• Sodium: 420 mg

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