Pork and apples are a classic combination, so naturally an apple stuffed pork loin makes perfect sense – especially apples that have been sauteed with onions and a fragrant blend of Moroccan spices.
This recipe is from Mark Bittman’s new book Mark Bittman’s Kitchen Matrix. The book is based off his New York Times Magazine Matrix series, where he prepares one ingredient/dish several ways.
Stuffing the pork was easier than expected. You start by inserting a thin knife into both ends of the pork loin, then you use the handle of a wooden spoon and push it through. Once the hole is made I used a wooden spoon with a wider handle to make the hole larger.
The pork was delicious, actually even better than I expected. The spices were so perfect with the apples and onions, I will certainly be making this again. A great dish if you’re entertaining and also perfect for the holidays.
Apple-Stuffed Pork Loin with Moroccan Spices
- 1 tablespoon butter or oil
- 2 medium apples, peeled, cored, and thinly sliced
- 1 large onion, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 lb boneless pork loin roast
- 1 cup apple juice
- Heat the oven to 450 F.
- Melt the butter in a large skillet over medium heat; add the apples, onion, spices, salt and pepper, and cook until soft, about 15 minutes.
- Wriggle a thin, sharp knife info each end of the meat, making a pilot hole. Then use the handle of a wooden spoon to widen the hole all the way through.
- Stuff with the apple-onion mixture; sprinkle with salt and pepper.
- Transfer to a baking dish and add apple juice at the bottom.
- Roast for 15 minutes, then lower the heat to 325 F. Continue to roast, basting with apple juice about every 15 minutes.
- Start checking the roast after 45 minutes of total cooking time. When it's done, a thermometer inserted into the center of the meat (not the stuffing) will register 145 F. Transfer the roast to a platter.
- Spoon the sauce over the roast, slice, and serve.
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53 comments on “Apple-Stuffed Pork Loin with Moroccan Spices”
Enjoyed this recipe-I did a pork tenderloin instead as what I had on hand–And so I did this recipe like other skinny taste tenderloin recipes that are stuffed–I cut it and pounded it flat as I could after trimming all fat. Stuffed, secured with some string, and baked at 425 for 25 minutes on a lined baking sheet. perfect–My meat was only 1 pound by the time I trimmed off all the fat, so I just decreased amount of filling a bit. I did not use the apple juice as I was cooking a different cut of meat. Excellent flavor, spices so good. I did a bit of extra sprinkle of these spices on the outside of the pork as a light rub too before baking. Thank you .
This was fantastic! I really thought the flavors were so enjoyable. I put off making this for a while because of trying to stuff it but that wasn’t too hard at all. Will definitely add to rotation !
I would love to try this but do not have apple juice, limitied to what is on hand as no going to the store for me. Gina and others, would could be substituted for the apple juice?
I made this almost as written. I was out of coriander so I left it out and my pork loin was slightly smaller. This was perfect! I didn’t think it was hard at all to make the tunnel for the stuffing. My pork roasted perfectly in an hour and I made a quick gravy with the pan drippings and cornstarch. Worthy for company or holidays for sure!
Hi Gina. Could this be made with turkey tenderloin?
This banana bread is really delicious. Both my kids and my husband gave it their enthusiastic approval.
Made this for todays dinner. It was a wonderful blend of spices and looked so beatuful when sliced! Easy yet impressive. Served it with roasted carrots and WW recipe for creamy rissoto csuliflower.
I made this last night – it was incredible!! I even posted a picture on Instagram (and tagged you). 🙂 This may be one of the best tasting things I’ve ever cooked. Pork chops and applesauce were a staple in my house growing up, and this reminded me of a grown-up version. I used a combination of Granny Smith, Pink Lady, and Golden Delicious apples. I ended up having to cook it for about an hour and 20 minutes for it to be done. I basted it religiously every 15 minutes, and continuously while it was resting – I think this was absolutely key to how juicy and flavorful the pork was, even without any other seasoning. Getting the hole right was a bit of a challenge. I did put a wooden spoon through the loin, but ended up just using my hands a bit to tear it open a little wider. I then sent the spoon all the way through while twisting, so the spoon part stretched the meat. Stuffing it was an interesting challenge too. I started out using a pair of tongs to transfer the apples into the hole, then using the tongs to stuff it further down (kind of like loading an old-timey gun!). Again though, I got impatient and just started using my fingers, which worked great. Although, a warning… the turmeric in the apple mix ended up turning my nail polish a funky color and sort of ruining my manicure, but that’s alright. 🙂 It also left a small stain on my counter, so be sure you have your surface covered with something. I will definitely be making this again!
Gina – this is in my oven now. I have loved all of your recipes (and I’ve done most except for the desserts) but this one was frustrating. I had no problem making the hole. My problem was stuffing that hole. Unless I’m missing a certain technique, this was beyond frustrating. Next time, if the family votes a repeat on this dish, I will fillet it open, fill, close and tie it. Thoughts?
Sure, that would work!
Could I stuff this in very thick pork loin boneless cutlets
What did you serve along side this? I'm trying to imagine what veggies would be complementary to those spices.
Pilaf would be great.
I made this last night and per this suggestion, I also made a homemade mushroom veggie rice pilaf. It was the perfect side dish. I made some quick sauteed kale too, just to round out with a veggie.
Did you trim the pork of all visible fat?
There was none.
I want to make this tomorrow in the slow cooker. How long do you think I should have it in for? I would still cook the stuffing and stuffed the pork before putting it in the slow cooker. I was thinking on low for 7 hours??
My family doesn't eat much pork (and I don't know how to cook it). Would it work with both chicken and beef, or just one?
Turkey tenderloin would be great.
Gina, I have been a fan of yours for a couple of years now. This recipe is another winner! It is easy, delicious, and looks impressive! I did make the pocket wider with a knife (about 3 inches wide) and used my hands to pull it into an easily fill-able opening. Thank you for a wonderful idea!
Gina, for both this and your cubano stuffed pork (recipe book) is it possible to make them in the crock pot? Both are delicious!
Made this tonight for a family dinner-excellent-wifi be making it again
I wil be making this for dinner this evening. Does anyone know if the 1T of pepper was correct. I keep checking the recipe to see if it was changed??? I think I will change it to 1 tsp unless I hear differently. Will post my results…
Sorry! Yes it should be 1 teaspoon. Is is now updated. Thanks!
I had a very small pork roast that was fatter than it was long, so instead of stuffing it, I cut it into ~1/2-1 inch pieces and simply threw them into the skillet after cooking the apples and onions with maybe 1/2 cup of juice (not a full cup). I simmered it for about 5-10 minutes until cooked through. It tastes absolutely AMAZING.
Hi – I made this on Sunday and it is delicious. I did notice there seemed to be a lot of pepper. Is 1T correct? The pork is so flavorful and I make sure to add some apple cider each time I heat up a serving. 🙂
I also thought the amount of pepper was off. Especially considering the picture you can see that there's less pepper than the other spices. I'm guessing 1/4 teaspoon?
I also thought the pepper was too much. The dish was really good but next time, less pepper
It should be 1 teaspoon.
Gina, can you make this in the slow cooker?
Hey Gina !! What would you make a side dish with this?
I served mine with roasted Brussels sprouts and sweet potatoes
1 tablespoon of black pepper was too much for me
Gina, this was amazing!!! Wonderful flavor! I used the handle of my spatula to stuff the tenderloin and it was so easy. Thanks for another wonderful recipe!!!
I rarely stuff anything ahead of time but if you need to, you MUST make sure the stuffing is completely cool. In fact I'd put the stuffing in the fridge to make sure it's cold and then stuff the pork once it's completely cooled down.
Gina do you think it would hold up well if I prepared it the night before? What would you suggest?
Made this last night. Terrific spice mix. I also butterflied the roast after attempting to use the recipe technique, but I would try again next time. Stuffing does need a few minutes to cool off. Served with butternut squash for a perfect fall dinner!
OMG. I just made this for dinner tonight. It was fantastic. One of the best pork dishes I've ever made. Thank you for posting this.
Made this tonight. Would like to know your trick for stuffing. The mixture was hot and would not go through the opening very easily. Finally I sliced into the roast and butterflied it open, stuffed, and tied it closed. A video could be helpful here. The flavor's in the stuffing were amazing, esp if each bite was a mix of pork and stuffing. However the pork was disappointing. Outer section was overlooked and innermost around stuffing was undercooked.
Let the apples cool before inserting it inside. If your hole isn't large enough it will be hard to stuff, I widened it quite a bit before filling on both ends, making sure to push it all the way into the center.
As for making sure the pork is cooked, you must use a thermometer inserted into the pork (not the stuffing) so you know it's cooked through, this is the only way to know.
Is this tremendously spicey? My husband has issues related to acid reflux so I tone down spices. Which of them would be the most likely to cause a problem?
These are not "hot" spices like some Maxican or Asian spices. All of them are warmly fragrant, more like spices one would use with apples or pumpkin. Be sure not to use the hot Hungarian paprika though. Use regular or smoked paprika. Or if you rarely use any of these, use them sparingly for the first time. This is a delicious way to flavor pork and apples.
Not at all, the stuffing is lovely.
Pork and apples have been a favorite of mine for quite a while. This looks amazing. I am concerned about the stuffing of the pork though. What would be the best way to stuff it? I've had some trouble in the past stuffing meats.
I use the spoon of the wooden spoon to open the hole more so it was wide enough to fit.
Can't wait to try this!
That looks delicious. Would be great for a family dinner!
Loved watching you make this on Snapchat and now can't wait to try it out myself!