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Apple-Stuffed Pork Loin with Moroccan Spices
5 from 18 votes

Apple-Stuffed Pork Loin with Moroccan Spices

Apple-Stuffed Pork Loin with Moroccan Spices features a boneless pork loin roast filled with a fragrant mixture of sautéed apples, onions, and warm spices like cumin, coriander, cinnamon, and turmeric. Roasted with apple juice basting, the pork develops a tender interior enhanced by the sweet and aromatic stuffing, balancing savory and sweet notes with a flavorful crust.

Total Time
1 hr 20 mins
Servings: 8 servings
Calories: 214 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Heat the oven to 450 F.
  2. 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.
  3. 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.
  4. Stuff with the apple-onion mixture; sprinkle with salt and pepper.
  5. Transfer to a baking dish and add apple juice at the bottom.
  6. Roast for 15 minutes, then lower the heat to 325 F. Continue to roast, basting with apple juice about every 15 minutes.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 214

% 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.