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Apple-Stuffed Pork Loin with Maple-Mustard Sauce

Prep time 25 mins
Cook time 1 hr, 20 mins
Other time 30 mins
Yield 8 servings (serving size: about 3 ounces pork and about 1 1/2 tablespoons sauce)


  • 1/2 cup raisins
  • 1/4 cup bourbon or apple juice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/2 cups diced peeled Granny Smith apple
  • 1/4 teaspoon grated orange rind
  • 1 (2-pound) boneless pork loin roast
  • Cooking spray
  • Maple-Mustard Sauce
  • Maple-Mustard Sauce

Nutrition Information

  • calories 253
  • fat 6.6 g
  • satfat 2.2 g
  • protein 25.5 g
  • carbohydrate 22.1 g
  • cholesterol 74 mg
  • iron 1.9 mg
  • sodium 532 mg
  • caloriesfromfat 23 %
  • fiber 1.9 g
  • calcium 50 mg

How to Make It

  1. Combine raisins and bourbon in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until hot. Remove from microwave; cover and let stand 20 minutes.

  2. Combine thyme and next 3 ingredients in a small bowl, stirring well.

  3. Melt butter in a large nonstick skillet. Add onion and celery; sauté 5 minutes. Stir in apple and half of spice mixture. Sauté 3 minutes or until apple is crisp-tender. Stir in orange rind and raisins with liquid; cook 30 seconds. Set aside.

  4. Trim fat from pork. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butter-flied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.

  5. Preheat oven to 325°.

  6. Spread apple mixture over pork to within 1/2 inch of edges. Roll up pork, jelly roll fashion, starting with long side. Secure pork at 2-inch intervals with twine.

  7. Rub pork with remaining spice mixture. Place on a broiler pan coated with cooking spray. Bake at 325° for 1 hour and 10 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing. Serve with Maple-Mustard Sauce.

Oxmoor House Healthy Eating Collection