Stuffed pork loin roast with apples, a dish with a delicate and flavorful taste enriched with dried prunes that will make a great impression for Sunday lunch or a festive day.
Just think of a table full of delicacies for Christmas or Easter and everyone will love this dish.
A type of meat, pork loin, which is not only economical but also very delicious if stuffed the right way. I find that the combination with apples and prunes sautéed in a pan is perfect for stuffing but also for sprinkling on top as we did.
Pork is often underestimated because it is considered fatty, but it is actually a valid alternative to beef, being halfway between red and white meat. The loin, in particular, is very lean, so it is well-seasoned to enhance its flavor.
If you like roasts, here are more perfect ideas for the festive days and beyond, and then let’s discover right after the photo how to prepare this Stuffed Pork Loin Roast with Apples!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Pork Loin Roast with Apples
- 2.2 lbs pork loin
- 3 Golden apples
- 1 oz dried prunes
- 2 glasses dry white wine
- 3 tbsps wildflower honey
- 1 tsp sage
- 1 tsp thyme
- 2 sprigs rosemary
- 2 pinches salt
- 1 tsp mustard
- 1.76 oz butter
- 3 tbsps lemon juice
Preparation for Stuffed Pork Loin Roast with Apples
To prepare the stuffed pork loin roast with apples, if you’re not familiar with butterflying the meat, ask your butcher.
You need to obtain a rectangular slice.
Place the meat on a baking sheet that can hold it flat (for both marinating and cooking).
Chop the herbs finely and mix the mustard with the honey, then spread it over the meat using a kitchen brush.
Massage the meat with the chopped herbs and drizzle with the wine, cover with plastic wrap, and let it marinate for at least 3 hours.
If it’s not summer, you can leave it out of the fridge.
Meanwhile, peel the apples and remove the cores, then cut them into coarse pieces slightly smaller than 1/2 inch.
Cook the apples in a large high-sided pan, drizzling them with lemon juice to prevent browning.
Coarsely chop the dried prunes, and as soon as the apple pieces begin to soften, add them to the pan.
Season with a pinch of salt and sprinkle with 3 tablespoons of breadcrumbs, turn off the heat, and set aside.
After the marinating time, drain the meat and place it on a cutting board, collecting the marinade in a jug.
Salt the piece of meat evenly.
Distribute the apple and prune filling on the piece of meat, leaving the edges free (to prevent the filling from spilling out of the roll).
Set aside 3 or 4 tablespoons of filling to sprinkle on the roast during cooking.
Roll the roast tightly and secure it well with kitchen twine.
In a large pot, melt the butter and brown the roast on all sides until well colored.
Meanwhile, preheat the oven to 350°F in static mode, then place the roll in the baking sheet where it was marinated, sprinkle with the remaining apples and prunes set aside.
Bake on the middle shelf of the oven to cook the stuffed pork loin roast with apples.
After the first 30 minutes, sprinkle with some of the reserved marinade and turn the roast.
Continue cooking for at least another hour, checking the degree of browning.
If you see it starting to burn during cooking, cover with parchment paper, turning it several times and adding more marinade if needed.
Once cooked, let it rest for at least 10 minutes, place it on a serving plate, remove the twine, and drizzle with the cooking juices.
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How to Store Stuffed Pork Loin Roast with Apples
You can store it in the refrigerator once cooled in an airtight container for 2 days.
If you prefer, you can also freeze it, even sliced thickly.
Other Recipes
If you want to see other types of recipes, you can go back to HOME
FAQ
What wine to pair with the roast?
I recommend a Merlot, preferably from Alto Adige, with a perfect ruby red color.
Can the step of browning the meat in the pan be skipped?
If you prefer, you can skip browning the meat in the pan, but sprinkle it with butter pats before baking.
