Apple And Cornbread Stuffed Pork Loin Recipe

Name: Apple And Cornbread Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1/2 cup finely chopped onion; 1/4 cup finely chopped celery; 1 1/4 teaspoons fresh ground black pepper, divided; 1/2 cup diced peeled granny smith apple; 1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm); 1 1/3 cups apple juice or 1 1/3 cups cider, divided; 1 1/2 teaspoons dried rubbed sage, divided; 1 large egg, lightly beaten; 1 (4 lb) boneless center cut pork loin roast, trimmed; 1 1/2 teaspoons salt, divided; 3 granny smith apples, peeled, cored, and cut into 1-inch wedges; 2 teaspoons cornstarch; 1 (14 ounce) can reduced-sodium fat-free chicken broth

Servings: persons

cooking spray
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1 1/4 teaspoons fresh ground black pepper, divided
1/2 cup diced peeled granny smith apple
1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm)
1 1/3 cups apple juice or 1 1/3 cups cider, divided
1 1/2 teaspoons dried rubbed sage, divided
1 large egg, lightly beaten
1 (4 lb) boneless center cut pork loin roast, trimmed
1 1/2 teaspoons salt, divided
3 granny smith apples, peeled, cored, and cut into 1-inch wedges
2 teaspoons cornstarch
1 (14 ounce) can reduced-sodium fat-free chicken broth

1
Preheat oven to 450u00b0.
2
Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally.
3
Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly.
4
Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
5
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat.
6
Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.
7
Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
8
Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine.
9
Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
10
Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450u00b0 for 20 minutes.
11
Reduce oven temperature to 325u00b0 (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155u00b0. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
12
Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil.
13
Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch- thick slices, and serve with sauce.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cooking spray, 1/2 cup finely chopped onion, 1/4 cup finely chopped celery, 1 1/4 teaspoons fresh ground black pepper, divided, and more.

Yes, Apple And Cornbread Stuffed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple And Cornbread Stuffed Pork Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions