Apple-Filled Pork Roast

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 44%
  • Fat: 13g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.6g
  • Carbohydrate: 11.8g
  • Fiber: 1.1g
  • Cholesterol: 81mg
  • Iron: 1.8mg
  • Sodium: 166mg
  • Calcium: 23mg


  • Cooking spray
  • 1/3 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1 cup diced peeled Rome apple (about 1/2 pound)
  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 large pitted prunes, diced
  • 1 (2-pound) lean, boned pork loin roast
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/4 cup apple juice
  • Rosemary sprigs (optional)


  1. Preheat oven to 325°.
  2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; sauté 3 minutes. Add apple and next 5 ingredients (apple through prunes); sauté 2 minutes or until apple is crisp-tender. Set aside.
  3. Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt.
  4. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired.
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