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Apple and Herb Stuffed Pork Loin

This Apple and Herb Stuffed Pork Loin brings homestyle comfort and a touch of elegance to your holiday table. Filled with a savory blend of bread, fresh herbs, and sweet apples, it’s tender, flavorful, and perfect for family gatherings. Whether served with gravy for a festive feast or as a cozy Sunday dinner, this roast is a delicious way to slow down, give thanks, and savor the season.
Course Main Course
Cuisine Holiday, Homestead
Keyword family dinner, holiday main dish, homestead cooking, roasted pork, stuffed pork roast
Prep Time 40 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 15 minutes
Servings 6 people

Equipment

  • Large skillet
  • Mixing bowl
  • Baking sheet with rack
  • Butcher’s twine
  • Meat thermometer

Ingredients

  • 1 3–4 pounds Boneless pork roast
  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Butter
  • 1/2 cup Diced celery
  • 1/2 cup Diced carrots
  • 1/2 cup Diced onions
  • 2 large Eggs
  • 1/2 cup Milk
  • Salt, to taste
  • Pepper, to taste
  • 1 tbsp Fresh sage, minced
  • 1 tbsp Fresh rosemary, minced
  • 2 cups Cubed fresh bread, crust removed
  • 1 Apple, diced
  • Gravy, for serving

Instructions

  • Preheat oven to 375°F.
  • Butterfly the roast by slicing lengthwise to open it flat, taking care not to cut all the way through.
  • In a large skillet over medium-high heat, heat oil and butter. Add celery, carrots, and onions; cook 5 minutes until softened.
  • In a bowl, whisk eggs, milk, salt, and pepper. Add minced sage and rosemary.
  • In a large mixing bowl, combine bread cubes, cooked vegetables, apple, and egg mixture. Toss gently until bread absorbs most of the liquid.
  • Lay three pieces of butcher’s twine horizontally on a cutting board. Place roast on top, cover with half of the stuffing, and roll tightly. Tie with twine to secure.
  • Place roast fat-side up on a rack over a baking sheet. Season generously with salt and pepper.
  • Roast until internal temperature reaches 140°F, about 75–90 minutes.
  • Bake any leftover stuffing separately in a small covered casserole during the last 30 minutes of roasting.
  • Remove roast and stuffing from oven. Let roast rest 10 minutes before slicing.
  • Slice thickly and serve warm with gravy and extra stuffing.

Notes

  • Use homemade bread or day-old rolls for richer flavor.
  • Swap in thyme or parsley if rosemary or sage aren’t available.
  • Apples or pears both complement pork beautifully.
  • For a festive holiday touch, add 1/4 cup of dried cranberries to the stuffing for a hint of sweetness and color.
  • For easier slicing, chill the roast slightly before cutting if serving cold.