Apple-Stuffed Pork Loin


For a long time I ignored all recipes that had the word ‘stuffed’ in the title because I assumed it required too much work or was certain to fall apart while cooking but I watched a video on Cook’s Illustrated on how to stuff and grill a pork tenderloin and figured it looked easy enough.  Step two was finding a decent recipe that was right for this time of year.  Pumpkin is our current obsession so when I found a recipe for Pumpkin Soup (link coming) I knew we had to go with apple stuffing and thanks to google I found this recipe on Williams Sonoma‘s website, enjoy.


Apple, onion, dried apricot and raisins ready to go in the pork.


Pork loin cut in half, aka butterflied.


Image Fat boy on the grill.


The finished product.


  • 2 Tbs. olive oil
  • 1 1/2 cups chopped golden delicious apples
  • 1 cup chopped yellow onion
  • 1 garlic clove, finely chopped
  • 1/2 cup finely chopped dried apricots
  • 1/4 cup raisins
  • 1/4 tsp. dried thyme
  • Salt and freshly ground pepper, to taste
  • 1/2 cup apple cider
  • 1 boneless pork loin, 2 1/2 lb.
  • 1/4 tsp. dried thyme


  1. In a large fry pan over medium-low heat, warm the olive oil.
  2. Add the apple and onion and sauté until golden, about 7 – 8 minutes.
  3. Stir in the garlic and cook for 2 minutes.
  4. Add the dried apricot, raisins and thyme, and season with salt and pepper, cook for an additional 5 minutes.
  5. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.
  6. Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Place between two sheets of saran wrap and pound until the pork is flat (about a 1/2 inch in thickness) and will hold the stuffing. Spoon the stuffing evenly onto the meat. Close up the loin and, using the kitchen twine, tie at even intervals so it assumes its original shape (about 5 – 6 strings).
  7. Sprinkle the surface with the thyme, and season with salt and pepper.
  8. Grill the pork loin for 15 – 20 minutes until it reaches an internal temperature of 140 degrees, rotating every five minutes). Transfer meat to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice crosswise into 1-inch-thick pieces and serve.

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