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Apple-stuffed Pork Loin Roast


  • 2 Pounds Pork Loin
  • 2 Tablespoons Butter, unsalted
  • 2 Each White Onions, chopped
  • 2 Each Apples, Red firm, chopped
  • 6 Leaves Sage, chopped
  • 3 Cups Sourdough bread, cubed
  • 1 Cup Angry Orchard Crisp Cider
  • 2 Tablespoons Mustard, Dijon
  • ¼ Cup Olive Oil
  • Kosher Salt As Needed
  • Black Pepper As Needed


Preheat oven to 325 degrees.

Lay pork loin on a cutting board, and using a sharp knife, make small cuts length-wise, and butterfly; you want to end up with a rectangle of pork approximately 1” thick. Season both sides with salt and pepper and set aside.

In a saute pan over medium heat, melt butter. Add onions, apples, and sage, and cook for 3 minutes until just softened; season with salt and pepper.

Pour mixture into a bowl with bread and mix to combine evenly.

Spread apple/onion mix evenly across pork, and gently roll back into a cylinder; tying with kitchen string as needed; place in baking pan.

In a small bowl whisk together cider, mustard, and oil until combined; smear all over exterior of pork loin.

Place in oven and cook until center reads at 145 degrees with a thermometer; remove and let stand for 10 minutes before carving.


Apples and pork are a natural combination, and this dish has great earthy flavors without being too heavy for a summer get-together.

Sage is a hearty enough herb to stand up to most flavors, and pairs very well with pork in this dish.