Bittman’s Apple Stuffed Pork Loin


Why not upset the apple cart? If you don’t, the apples will rot anyway.
Frank A. Clark

I Heart Cooking Clubs…Another cooking club addition for the week…a great group with something new to try each week and explore recipes from great chef’s.  This is a great company roast and my roast serves 8 easily.

I’ve always like the combination of apples and pork usually in the fall when we have great freshly picked mountain apples, but there are plenty of apple varieties available year round in all of the grocery stores so with that said, I chose 1 large Fuji apple and one Pink Lady for the Moroccan spiced apple stuffing.

The recipe is not at all difficult, but I had a bit of a time getting all of that stuffing into a 2.75 lb. roast, basically it was  a hands on operation…some spice cabinet basics made for an interesting seasoning experience so I went a little light at first, tasted and then added more according to my taste and while I didn’t have ground ginger I always have fresh which worked perfectly.  I’m not a huge fan of cumin so I did cut that amount and I didn’t have apple juice so I substituted with a hearty chicken stock, all in all a great tasty new keeper recipe.

Apple-Stuffed Pork Loin With Moroccan Spices – slightly adapted

4 tablespoons butter
2 medium apples, peeled, cored and thinly sliced
1 large sweet onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin – I cut it to about 1/2 teaspoon
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
½ teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper
1 boneless pork loin roast, 2.75 pounds
1 cup apple juice or chicken stock for basting, more if needed.

Preheat the oven to 450º add 2 tablespoons of the butter in a large skillet over medium heat. When it starts to foam, add the apples, onion and all the spices, along with some salt and pepper, and cook, stirring occasionally, until the apples and onion are soft, 10 to 15 minutes.
Meanwhile, wriggle a thin, sharp knife into each end of the meat, making a kind of pilot hole.  Use the handle of a long wooden spoon to force a hole all the way through the loin. Wriggle the spoon to make the hole as wide as you can. Alternately use a knife hone Stuff the apple and onion mixture into the roast from each end, all the way to the center. Sprinkle the roast with salt and pepper.

Roast on a rack in a large roasting pan for 15 minutes, then lower the heat to 325. Continue to roast, basting with apple juice about every 15 minutes or so. If the liquid accumulates on the bottom of the pan, use it to baste; if not, add more juice.

Start checking the roast after 45 minutes of total cooking time (large roasts can take up to 1.5 hours). I like my roast at a 135-140º remove the roast and set it on a platter to rest for 10-15 minutes.

Put the roasting pan on the stove over one or two burners on medium-high heat. I like to deglaze with additional juice or stock to loosen the bits then pour the liquid into a small saucepan to reduce.  If there is a lot of liquid, reduce it to about .75 cup, scraping up any brown bits from the bottom of the pan; if the pan is dry, add 1 cup of apple juice or stock and follow the same process. When the sauce has reduced some, stir in the remaining 2 tablespoons butter if you like. Spoon the sauce over the roast, slice and serve.