Pork loin with apple-walnut stuffing

    (55)
    1 hour 25 min

    An apple and walnut stuffing cooked inside a pork loin makes for an easy, relaxed Sunday lunch!


    1 person made this

    Ingredients
    Serves: 8 

    • 75g butter
    • 1 apple - peeled, cored and chopped
    • 1 small onion, chopped
    • 1 celery stalk, diced
    • 60g chopped walnuts
    • 240g apple sauce
    • 350ml water
    • 550g breadcrumbs
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon coarse sea salt
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • coarse sea salt and freshly ground pepper to taste
    • 1.3kg boneless rolled pork loin

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 160 C / Gas 3.
    2. Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery and walnuts; cook for 5 minutes or until vegetables are tender. Mix in the apple sauce, water and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, salt, cloves, nutmeg and ginger.
    3. Unroll the pork loin and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the loin. Roll the loin up so that the fatty side is on top; tie with kitchen string.
    4. Bake 45 to 50 minutes in the preheated oven, until pork is no longer pink and cooked through.

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    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (39)

    by
    63

    This recipe was pretty good. I made the following changes. I used two apples, and saute'd with the onion and celery, added spices and applesauce. I then poured this mixture over the breadcubes, in the crockpot. I added 1 1/2 cups of chicken broth and cooked on high for 2 hours and then low for 2 hours. This was delicious! It was great for my family to have stuffing with Pork Roast, they LOVE stuffing!  -  14 Mar 2005  (Review from Allrecipes US | Canada)

    by
    40

    Keep in mind that I am no chef! This receipe sounded great, the meat came out very good and tender, but the "stuffing" not so well. Not sure if the 5 Cups of bread crumbs was a typo or not but I could only get in 2 1/2 cups and it was very bland I think it would be better with a lot less bread crumbs like less than a cup.  -  26 May 2003  (Review from Allrecipes US | Canada)

    by
    39

    Let me start by saying, the pork was very good, moist and tender and the stuffing inside was great. Some ideas to help yours turn out better would be, to turn the roast over half way through baking for more even cooking, and if you have left over stuffing you are best to add more liquid to it, put it in a separate pan, and cover it. Our extra stuffing was really dry, but the stuffing rolled inside was good.  -  19 Jan 2005  (Review from Allrecipes US | Canada)

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