Stuffed Pork Loin

Many people only think about stuffing something once a year: at Thanksgiving dinner. While a stuffed turkey is delicious, there is a whole world of other “stuffed” dishes to explore. Whether you’re filling mushrooms with herby breadcrumbs, marinara-slathered shells with cheesy spinach goodness, or, in this case, a succulent piece of pork with jammy apples and onions, stuffing amps up the flavor, texture, and overall yumminess of the dish.

This pork loin is jam-packed with the classic, tried-and-true flavor combination of apple, bacon, rosemary, and pecan, complimented perfectly by the Dijon glaze on top. Pair it with some mashed potatoes and a hearty winter veggie, like kale, for a simple but delicious holiday meal.
Read on for tips on how to make this juicy pork loin. And if you’re in the mood for more stuffing, try our Spinach Stuffed Chicken Breasts — it’s basically spinach artichoke dip stuffed inside a chicken breast.

What is this pork loin stuffed with?

We’re stuffing this pork loin with cooked apple and shallots, with some crispy bacon and crunchy pecans thrown in for good measure. This is a tried-and-true flavor combo and we’re pretty sold on it, but if you’d like to try something else, check out the spinach and mushroom filling in this Stuffed Pork Tenderloin recipe.

How do I stuff a straight-up block of meat?

Depending on what type and cut of meat you’re working with, there are multiple ways to do it. In this case, we’re stuffing the pork loin by butterflying it — cutting it open using a series of horizontal cuts so that it opens like a book. Then we spread the filling on top of the butterflied pork loin, roll it up, and tie it like twine so it stays rolled up while it roasts.

Pork can be so dry. How do I keep mine nice and juicy?

There’s a lot of dry pork in the world. The good news? It doesn’t have to be that way. To keep yours tender and juicy, follow these two basic principles. Number One: don’t overcook it. Any overcooked piece of meat will be dry, no matter what meat it is. We suggest taking your pork out when its internal temperature is 155°F. As the pork sits, it will rest up to 160°F, and still be tender and juicy. And that brings us to principle Number Two: you must let your pork rest before you cut into it. For more on that, see below:

Why am I resting the meat? Won’t it get cold?

Resting your pork loin allows the juices within the meat to redistribute and settle evenly throughout. This means that when you cut into it, those juices stay contained inside the meat, keeping it moist, instead of spilling out and all over your cutting board. Resting your pork is key to keeping it juicy and tender. Concerned about your pork getting cold? Don’t be! This big cut of meat is at least 155° inside when you pull it out of the oven — and that temperature will keep climbing even after it’s out of the oven. If the internal temperature is still rising as the pork rests, you definitely don’t need to be concerned that it’s going to get cold.

Can I make this in advance?

Absolutely! You can make the filling the day before and store it in the refrigerator until you’re ready to use it. You can even butterfly and stuff the pork loin up to 24 hours before roasting. Secure it with the twine, then wrap it tightly in plastic wrap and pop it in the refrigerator. You’ll want to let it sit out at room temperature for about an hour to take the chill off before slathering it in mustard and roasting it.

How do I store my leftovers?

Any leftovers can be stored in an airtight container in your refrigerator for up to 3 days. If you want to keep them past 3 days, we recommend wrapping tightly in plastic wrap and freezing . . . but we’re pretty sure they’ll be gone long before that.

Tried making this? Let us know how it went in the comments below!