Apple-Stuffed Pork Loin with Moroccan Spices
User Reviews
5
Apple-Stuffed Pork Loin with Moroccan Spices
Description
This recipe centers on a boneless pork loin roast stuffed with a spiced apple and onion mixture. The stuffing combines sautéed apples and onions cooked in butter with Moroccan spices such as ground cumin, coriander, cinnamon, ginger, paprika, and turmeric. After hollowing out the pork loin, the apple-onion filling is inserted and seasoned with salt and pepper.
The roast is baked at a high temperature initially to develop crust, then lowered to 325°F and basted frequently with apple juice to keep the meat moist and enhance the sweetness. The pork is considered done when an internal thermometer reads 145°F, ensuring a juicy and tender center.
This dish offers a sweet-savory contrast with aromatic spices bringing warmth to the profile, while the roasted apples inside provide moisture and texture. It pairs nicely with simple sides to complement but not overpower the spiced flavors.
Using fresh ground spices and stirring the stuffing mixture until softened helps deepen the flavors. Monitoring the roast temperature closely is important for optimal doneness without drying.
Ingredients
- 1 tablespoon butter or oil
- 2 apple peeled, cored, and thinly sliced, medium
- 1 onion chopped, large
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon Turmeric ground
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2 1/2 lb pork loin roast boneless
- 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.
Notes
- Use a sharp knife and a wooden spoon handle to carefully create a cavity through the pork loin for stuffing.
- Check roast temperature early after 45 minutes to avoid overcooking; target 145°F in the thickest part of the meat, not the stuffing.
- Frequent basting with apple juice maintains moisture and adds subtle sweetness throughout cooking.
- This recipe is adapted from Mark Bittman’s Kitchen Matrix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1/8th | |
| Calories | 214kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Cholesterol | 94mg | 31% |
| Sodium | 221mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
