Recipes Main Courses Pork Apple-Stuffed Pork Loin with Cider Sauce
Apple-Stuffed Pork Loin with Cider Sauce

Apple-Stuffed Pork Loin with Cider Sauce

Apple-Stuffed Pork Loin with Cider Sauce is rated 4.5 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 90 minutes
Servings: 8 Serves 8.
This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

Ingredients:

For the stuffing:

  • 2 Tbs. olive oil
  • 1 1/2 cups chopped Golden Delicious or other
      baking apple
  • 1 cup chopped yellow onion
  • 1 garlic clove, finely chopped
  • 1/2 cup finely chopped dried apples or 1/2 cup
      finely chopped dried apricots
  • 1/4 cup raisins
  • 1/4 tsp. dried thyme
  • Salt and freshly ground pepper, to taste
  • 1/2 cup apple cider
  • 1 boneless pork loin, 2 1/2 lb.
  • 1/4 tsp. dried thyme
  • Salt and freshly ground pepper, to taste
  • 1 cup apple cider, plus more as needed
  • 2 tsp. cornstarch

Directions:

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.
Serves 8.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).
Rated 5 out of 5 by from Very flavorful, perfect for a holiay dinner "Wow" were the words that came out of my boyfriends mouth after he took his first bite of this dish and I would have to agree. The stuffing is so flavorful and delicious, I am actually thinking of making it again, on it's own, because it was that good. My pork cooked perfectly and was very moist. After reading the above comment and seeing that they wished they used more corn starch, I kept a close eye on my sauce. I added about double the amount of corn starch that the recipe calls for. At first I was disappointed in the sauce because it is basically apple cider, but when pouring it on top of the pork loin, I thought it was perfect. I would make this again.
Date published: 2015-10-19
Rated 4 out of 5 by from Easy and good The pork and stuffing were great; easy to make and didn't take much time. The sauce was somewhat bland. Next time I make it I will add a tablespoon of sugar to the sauce and use more corn starch. The sauce did not thicken the way I would have liked for it.
Date published: 2014-10-22
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