📝 About This Recipe
This elegant centerpiece features a tender pork loin butterflied and filled with a savory-sweet medley of tart Granny Smith apples, earthy sage, and toasted pecans. The exterior is rubbed with a fragrant garlic-herb paste that caramelizes into a stunning golden crust during roasting, ensuring every bite is succulent and aromatic. Perfect for holiday gatherings or a sophisticated Sunday dinner, this dish beautifully balances rich meatiness with bright, autumnal notes.
🥗 Ingredients
The Pork
- 3-4 pounds Center-cut boneless pork loin (trimmed of excess silver skin)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
The Stuffing
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 medium Granny Smith apples (peeled, cored, and finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh sage (finely chopped)
- 1/2 cup Panko breadcrumbs
- 1/4 cup Toasted pecans (roughly chopped)
- 1/4 cup Chicken stock (to moisten)
The Herb Rub
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Fresh rosemary (finely minced)
- 1 tablespoon Fresh thyme (finely minced)
- 1 tablespoon Dijon mustard
- 3 cloves Garlic (pressed or grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven and prepare a roasting pan with a wire rack inside.
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2
In a large skillet over medium heat, melt the butter. Add the diced onions and cook for 5 minutes until translucent and soft.
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3
Add the diced apples and minced garlic to the skillet. Sauté for another 4-5 minutes until the apples begin to soften but still hold their shape.
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4
Remove the skillet from the heat. Stir in the sage, panko breadcrumbs, pecans, and chicken stock. Season with a pinch of salt and pepper, then set aside to cool completely.
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5
Butterfly the pork loin: Place the pork on a cutting board. Holding your knife parallel to the board, slice lengthwise through the middle of the loin, stopping about 1/2 inch from the other side. Open it like a book.
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6
Cover the butterflied pork with plastic wrap and use a meat mallet to pound it to an even 1/2-inch thickness. This ensures even cooking and easier rolling.
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7
Generously season the inside of the pork with salt and pepper. Spread the cooled apple stuffing evenly over the surface, leaving a 1-inch border at the edges.
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8
Starting from one of the long sides, roll the pork up tightly like a jelly roll. Secure the roast with kitchen twine, tying it at 1.5 to 2-inch intervals to keep the stuffing contained.
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9
In a small bowl, whisk together the olive oil, rosemary, thyme, Dijon mustard, and grated garlic to create a thick paste.
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10
Rub the herb paste all over the exterior of the pork loin, ensuring it is well-coated on all sides.
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11
Place the pork loin seam-side down on the rack in the roasting pan. Roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not the stuffing) reaches 145°F (63°C).
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12
Transfer the roast to a carving board and tent loosely with foil. Allow it to rest for at least 15 minutes to let the juices redistribute before removing the twine and slicing into 1-inch thick medallions.
💡 Chef's Tips
Always use a meat thermometer to avoid overcooking; pork loin is lean and can dry out quickly if it goes past 150°F. Let the stuffing cool completely before spreading it on the raw meat to prevent bacterial growth and ensure the meat doesn't start cooking prematurely. If you don't have pecans, walnuts or slivered almonds make excellent crunchy substitutes. For an extra-crispy exterior, you can sear the tied roast in a hot pan with a little oil before applying the herb rub and roasting. Make sure to tie the roast snugly but not so tight that it squeezes the stuffing out; the twine should just hold the shape.
🍽️ Serving Suggestions
Serve with a side of creamy garlic mashed potatoes or a parsnip purée to soak up the juices. A crisp arugula salad with a lemon vinaigrette provides a nice acidic contrast to the rich pork. Pair with a glass of lightly oaked Chardonnay or a dry hard cider to complement the apple notes. Roasted Brussels sprouts with balsamic glaze make a wonderful seasonal vegetable accompaniment. Consider serving with a simple pan gravy made from the drippings and a splash of white wine.