Apple and Sage Stuffed Pork Loin
Cut used: Pork Loin pork →
Prep
35 min
Cook
1 hr
Total
1 hr 35 min
Butterflying a pork loin and rolling it around a stuffing of sautéed apples, onions, sage, and toasted breadcrumbs turns a simple roast into an impressive centerpiece with built-in flavor in every slice. The technique requires a bit of knife work, but tying the roast securely makes the process forgiving and the presentation dramatic when sliced into pinwheels. Apples and pork are a time-tested pairing, and the sage brings an earthy, autumnal note that ties the whole dish together.
What Ingredients Do You Need?
- 3 lbs Boneless pork loin roast
- 2 medium Apples, peeled and diced (Honeycrisp or Granny Smith)
- 1 Yellow onion, diced
- 1 stalk Celery, diced
- 2 tbsp Fresh sage, chopped
- 1 cup Dry breadcrumbs
- 1/3 cup Chicken broth
- 3 tbsp Butter
- 2 tbsp Dijon mustard
- 2 tbsp Olive oil
- 2 tsp Kosher salt
- 1 tsp Black pepper
- as needed Kitchen twine
How Do You Make Apple and Sage Stuffed Pork Loin?
- 1
Make the stuffing
Melt butter in a skillet and sauté onion and celery for 5 minutes until softened. Add diced apples and sage, cooking another 3-4 minutes. Stir in breadcrumbs and chicken broth off heat and season with salt and pepper.
- 2
Butterfly the loin
Using a sharp knife, slice the pork loin lengthwise, not cutting all the way through, and open it like a book. Pound gently to an even thickness.
- 3
Add stuffing and roll
Spread the cooled apple stuffing evenly over the opened loin, leaving a small border. Roll the loin tightly back into shape and tie with kitchen twine at 1.5-inch intervals.
- 4
Season the exterior
Rub the outside of the rolled roast with Dijon mustard, then olive oil, salt, and pepper.
- 5
Sear
Sear the roast in an oven-safe skillet over medium-high heat for 6-8 minutes, turning to brown all sides.
- 6
Roast
Transfer to a 375°F oven and roast for 40-50 minutes until internal temperature reaches 145°F.
- 7
Rest
Let the roast rest for 12-15 minutes before removing the twine.
- 8
Slice and serve
Slice into thick pinwheels, revealing the stuffing spiral, and serve with pan juices spooned over.
What Are the Pro Tips for This Recipe?
- 💡 Let the stuffing cool before rolling into the loin so it doesn't make the meat soggy or slide out.
- 💡 Tie the roast snugly and evenly so it holds together neatly when sliced.
- 💡 A meat thermometer inserted into the thickest part of the meat (not the stuffing) gives the most accurate reading.
- 💡 Granny Smith apples hold their shape better, while Honeycrisp adds more natural sweetness — either works well.
