Pork loin stuffed with apples and rosemary makes for one delicious dinner. It is easier to assemble than you’d think too!

Sliced apple stuffed pork loin showing pork wrapped around a cooked apple filling, ready to be served.

This stuffed pork loin looks fancy, but it really isn’t too complicated to put together. The apple stuffing adds that sweet and savory touch that always takes pork to the next level.

It is a perfect meal for company but is easy enough for a Sunday supper with your family. It is like a taste of fall on your plate!

MiMi normally hosts whoever is available for dinner on Saturday nights. She likes to get the kids together a cook a big meal.

Ingredients including a piece of pork loin, apple, onion, balsamic vinegar, mustard, and garlic ready to be made into stuffed pork loin.

If we don’t all show up, poor dad is stuck eating the leftovers all week long! I had been wanting to make some mushroom risotto for a while now.

But if I am going to put that kind of effort into the side dish, the meat might as well be a little special as well. A nice pork roast scented with rosemary sounded good.

Why not do some apples as well. Heck, let’s shove it all inside the pork and add a little balsamic just to round it out. Why not?!

So, I offered to host family dinner here tonight. If I am going to cook a hunk of pork and a big pot of risotto, I might as well share!

Skillet with chopped onions and apples, ready to be cooked.

Skillet with cooked apple mixture, browned from being cooked and the balsamic vinegar inside.

So, I took advantage of Little Dude’s nap time to cook the apple mixture and butterfly the pork loin. I went ahead and rolled it all up in plastic wrap and threw it in the fridge.

About a half hour before I was ready to get cooking again, I just pulled it out and let it work it’s way toward room temperature! Voila!

Once it was browned and in the oven, I made the risotto. Next thing you know, dinner was served…

If you like these flavors, you should check out apple rosemary pork chops. Or use a similar technique to this to make a spinach parmesan stuffed pork loin, it is absolutely fabulous!

Tips for prepping your pork loin

Place your pork loin fat side up on a large cutting board. Get a sharp chef knife, the biggest one you’re comfortable with and get started.

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Get the loin perpendicular to your body, then slowly use the knife to cut across the equator. Stop about a quarter inch before you get to the other side

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Open the pork loin up, like a book. Adjust the center cut until it looks and feels right, making sure not to cut all the way through.

Now starting in the middle cut one side in half again. Just like before, you want to stop about a quarter inch before the side.

Butterflied pork loin rubbed with mustard, ready to be filled.

Cooked apple mixture spread over the top of the butterflied pork loin, ready to be rolled up.

Now do the same on the other side. The pork loin should be laid out 4 wide, but all in one piece.

You can pound it or perfect it all you want, but honestly you can likely just go with it as is. I generally don’t fuss with it and am always pleased with how it looks.

Now spread your apple filling over the top. I like to have the fat layer on the outside for browning and cooking. So I start with the the side farthest from that section and start rolling it up.

Pork loin rolled around the apple filling and secured with butcher's twine, ready to be cooked.

Browned apple stuffed pork loin, ready to be sliced and served.

You don’t need a super tight roll, just enough to bring it back together without squishing out the filling.

You can secure it with butcher’s twine or toothpicks if you want. You just need enough to keep it together while you are transferring it from one place to another.

Now you’re ready to brown and roast it. See, it wasn’t that bad!

Platter of pork loin stuffed with apples on platter, ready to eat.

Serving Stuffed Pork Loin:

As with any meat, you are going to want to let this rest a while before you cut into it. It is especially important with this though because you don’t want all those yummy juices running out.

Give everything a chance to settle in for a bit before you dive in!

Slices of pork loin rolled around an apple and rosemary filling on serving platter.

4.84 from 12 ratings

Apple Stuffed Pork Loin

Author: Carlee

Servings: Servings

If you are looking for an impressive dinner that really isn't too hard to put together,this apple stuffed pork loin is it! Once you get the hang of prepping the pork loin, you can fill it with any yummy filling you want. It really is pretty simple and so tasty!

Prep: 15

Cook: 1

Total: 1 15

Ingredients

Instructions

Preheat oven to 400°F
Put 1 Tablespoon of olive oil in a warm skillet and add onions and apple. Sauté over medium heat until tender.
1 medium onion, 2 medium apples
Add rosemary and garlic and sauté for a minute.
1 teaspoon fresh rosemary, 1 teaspoon garlic powder
Use the balsamic to deglaze the pan. Set aside.
1½ Tablespoon balsamic vinegar
Slice the pork lengthwise almost in half. Open them up, and starting from the middle slice the pork from the middle almost to the edge on each side. Use a sharp knife and make small cuts, opening as you go. Lay the pork all the way out.
2½ pounds pork loin
Cover the pork loin with plastic wrap and pound any thick spots.
Spread a thin layer of Dijon mustard over the pork and then cover with the apple mixture. Roll the pork into a tight roll. Secure with toothpicks or butcher's twine. Season with a little bit of salt and pepper.
1 Tablespoon Dijon mustard
Heat an oven safe pan over medium-high heat on the stove, add the remaining tablespoon of olive oil. Brown both sides of the pork loin.
Cover and place in the preheated oven for about 45 minutes or until It reaches at least 145°F in the middle.
Let rest for 5 to 10 minutes before slicing.