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Apple-Stuffed Pork Loin with Moroccan Spices

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 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.

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.

Apple-Stuffed Pork Loin with 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.

Apple-Stuffed Pork Loin with Moroccan Spices

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

Apple-Stuffed Pork Loin with Moroccan Spices

5 from 6 votes
5
Cals:214
Protein:31
Carbs:11
Fat:7
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.
Course: Dinner
Cuisine: American
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.
Total: 1 hr 20 mins
Yield: 8 servings
Serving Size: 1 /8th

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 /8th, Calories: 214 kcal, Carbohydrates: 11 g, Protein: 31 g, Fat: 7 g, Cholesterol: 94 mg, Sodium: 221 mg, Fiber: 2 g, Sugar: 3.5 g

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53 comments on “Apple-Stuffed Pork Loin with Moroccan Spices”

  1. Gina, for both this and your cubano stuffed pork (recipe book) is it possible to make them in the crock pot? Both are delicious!

  2. Avatar photo
    Jennifer Garrison

    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…

  3. 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.

  4. Avatar photo
    Cate Hartnett

    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. 🙂

    1. 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?

  5. 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!!!

  6. Avatar photo
    Sharon Barker

    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.

  7. Gina do you think it would hold up well if I prepared it the night before? What would you suggest?

  8. 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!

  9. 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.

  10. 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.

    1. Avatar photo
      Skinnytaste Gina

      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.

  11. 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?

    1. 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.

  12. Hi Gina!
    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.

  13. Avatar photo
    Senika @ Foodie Blog Stalker

    Loved watching you make this on Snapchat and now can't wait to try it out myself!