Apple-Rosemary Stuffed Pork Loin
Makes 6 to 8 servings
  • 1 tablespoon unsalted butter
  • 1 Fuji apple, peeled, cored, and diced
  • 2 tablespoons chopped fresh rosemary
  • Cornbread Stuffing (recipe follows)
  • 1 (2-pound) boneless pork loin
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. Preheat oven to 350°. Line a roasting pan with foil.
  2. In a medium skillet, melt butter over medium-high heat. Add apple and rosemary; cook until crisp-tender, about 5 minutes. In a large bowl, stir together apple mixture and Cornbread Stuffing.
  3. Place pork lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the loin, make a lengthwise cut along the bottom-third of one long side, cutting to within ½ inch of other long side. Open meat at incision as if you were opening a book. Again, holding your knife parallel to loin with the blade facing the thicker side, make another lengthwise cut into thicker side of loin, cutting to within ½ inch of opposite side. Again, open meat at incision as if you were opening a book.
  4. Using the flat side of a meat mallet or a rolling pin, flatten any thicker portions of meat until you have an even thickness throughout (do not flatten meat any thinner than ½ inch thick). Spread stuffing mixture to within ½ inch of edges of pork. Starting at one short side, roll up meat and stuffing. Tie pork together at 1-inch intervals with butcher’s twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan.
  5. Bake until a meat thermometer inserted in thickest portion registers 160°, about 1 hour. Loosely cover with foil, and let stand for 15 minutes before slicing.
Recipe by Paula Deen Magazine at