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Apple Stuffed Pork Roast

Yesterday, in the middle of my disaster-zone of a kitchen, we made a fabulous Sunday dinner that I thought you might enjoy. This recipe is adapted from Paula Deen and is perfect for a cozy winter meal. Get it started in the afternoon, pop in the oven and then relax with a glass of wine while your house fills up with a delicious aroma!

Before we dive into the roast recipe, I’m excited to tell you that I’m {slowly} adding printable, text-only links to the recipes I post! {Check out my sidebar on the right for a list of recipes .}  Eventually each recipe will have a print link and I certainly hope you enjoy this new feature of my humble lil’ blog. In a few weeks I’ll also have a brand-new design for Shine Your Light and I hope it will make your navigation over here even better.

Without further ado, I present to you a dish that everyone, even the picky eaters at my table, enjoyed tremendously.

Apple Stuffed Pork Roast
Print Recipe
Adapted from Paula Deen/Food Network 2007
Prep time:  30 minutes
Cook time:  1 hour 45 minutes
Serves 6-8

6 tablespoon olive oil
1 large onion, finely chopped
2 Granny Smith apples, peeled, cored and chopped  (I used Gala because that’s what I had on hand)
4 fresh sage leaves, finely chopped
2 cups thick-cut white bread, crusts removed, cubed (I used regular white bread – see below!)
1 egg, beaten
salt & pepper
1/2 teaspoon cinnamon
1/2 cup chicken broth
3 lb. pork roast

Preheat oven to 375.
In large skillet, heat 3 T olive oil and add onion, apple and sage. Saute until onion is transluscent.

Remove from heat and stir in bread, egg, salt & pepper to taste. Add chicken broth and stir until everything is moistened. Let the stuffing cool completely before adding to pork. {Except for the fact that there is raw egg in here, I could’ve eaten this whole pan with a that spoon right there! That’s some yummy stuffing, I tell ya. Mmmmm.}

Now for a real-life shortcut:

For the bread, I toasted regular sandwich bread that I had on hand, including the ends that no one wants in their sandwich,  and chopped it into 1/2 cubes. I didn’t remove the crust, but if you’re using a French loaf or another really crusty bread you may want to do as Paula directs. Either way, toast your bread slightly because I have found the stuffing can get mushy if the bread is not toasted.

Trim most of the fat from the pork roast. Butterfly the roast by slicing the pork 2/3 of the way through as shown.

Open like a book and lay flat:

Lay a sheet of plastic wrap on top of the roast and pound with meat mallet:

If the football game your husband is watching is not going as he would like, invite him in to take out his frustrations on the roast. It will make him feel better AND it will make your roast nice and tender!
Spread the stuffing on the pork.
Starting at a long side, roll the pork up, pushing the stuffing back in the sides as you go, and then tie with kitchen twine, seam side up.
Mix together 3 remaining tablespoons of olive oil with 1/2 teaspoon each of salt, pepper, and cinnamon.
Rub all over pork, then turn roast over and place into a cooking pan (mine fit into a 9×13 pyrex) and rub this side with the oil also.
Cover with foil – this will help it remain juicy. Pop it in the oven for about 90 minutes, or until a meat thermometer registers 155. Remove from heat and let rest for about 15 minutes before slicing.
I made a little gravy to serve with this:
While roast is resting, spoon out some of the pan drippings  (2-4 T) into a saucepan and add 1 C chicken broth. Bring to a boil and turn down heat to medium. Combine 2 T cornstarch with 2 T broth and stir until no lumps remain, then add to saucepan. Whisk until gravy thickens. Season with salt & pepper to taste.
We served this with mashed potatoes and asparagus and it got rave reviews. If your kids are skittish about ingredients like onion and sage, I recommend chopping them up finely.
I hope you enjoy this, and have a great week ahead! Thanks for visiting.

I’m linking to these wonderful blog parties this week – if you’re looking for some more inspiration in the kitchen (and in the home!), I hope you will check them out!

Mouthwatering Mondays @ A Southern Fairytale
Tasty Tuesdays @ 33 Shades of Green
Hope Studio‘s Tutorial Suesdays
Tuesdays at the Table @ All The Small Stuff
Remodelaholic‘s Recipe Swap – Sundays
Thursdays at It’s A Keeper
{Thank you, ladies, for hosting!}

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It's a Keeper

Saturday 29th of January 2011

Thanks for linking up to the It's a Keeper Thursday blog hop! I hope you come back next week and link something new!

Have a great weekend!

It's a Keeper

It's a Keeper

Thursday 27th of January 2011

This recipe looks amazing! I would love for you to link this or any of your recipes to my blog hop @ It's a Keeper Thursdays.

Thanks so much for sharing!


Thursday 27th of January 2011

What a delicious looking roast! We eat pork roast all the time but this is definitely a new recipe for us! I am going to have to try this one, for sure!!! Yum!

Visiting from Tasty Tuesdays!


Wednesday 26th of January 2011

This looks so yummy! I will have to give it a try. We love pork roast so this should go over well. I love when the house fills up with wonderful smells. Thanks for sharing this recipe.Tammy


Tuesday 25th of January 2011

Stuffed pork - yum! The apples and sage in the stuffing sound delicious. Love the picture of your husband tenderizing the meat! Your kitchen must-haves post is fun. My All-Clad pans are my must have! They are a joy to cook with and like you said - worth the investment! I'm pretty sure I'll be using them the rest of my life!