You’ll Never Make Pork the Same Way Again! | Apple-Stuffed Pork Loin

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option while crushed crackers are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Welcome to Backyard Chef. I'm Rick. Today we're making an apple and sage stuffed pork loin roast.

Start with a pork loin that's just under a kilo, about 980 g.

First, we need to make the stuffing. We'll be using apple and some roasted vegetables.

For the potatoes, scrub them well and leave the skins on. We're going to parboil them for 8 minutes in salted water.

Grab a pan and add a little butter to cook the onion. Don't let the flame get too high. Add a little salt to draw out moisture.

Sauté the onions until they take out the rawness and get a little color, then add some black pepper.

Once the onions are done, turn off the flame and add them to the panko bread crumbs in a bowl.

Add about 2 tablespoons of water to the bread crumbs and mix it in. We want a dry stuffing mix that will take on the juices from the meat and apple as it cooks.

Peel and slice the apple. You only need one apple for the stuffing, so slice it into reasonable thicknesses.

Preheat the oven to 190°C (375°F).

For the pork loin, instead of slitting it open, make slits about 2 cm apart to create pockets for stuffing.

Stuff the pork loin with the stuffing first, then add the apple slices into the pockets you've created.

Tie the pork loin with kitchen twine. It doesn't have to be fancy; just secure it well enough to hold the stuffing inside.

Drizzle some olive oil over the pork loin and rub it in.

Cooking Techniques

Spice Level:

Allergens