Apple-Stuffed Pork Loin with Moroccan Spices

Apple-Stuffed Pork Loin with Moroccan Spices

Pork and apples are a classic combination, so naturally an apple stuffed pork loin makes perfect sense – especially apples that have been sauteed with onions and a fragrant blend of Moroccan spices.

Apple-Stuffed Pork Loin with Moroccan Spices

This recipe is from Mark Bittman’s new book Mark Bittman’s Kitchen Matrix. The book is based off his New York Times Magazine Matrix series, where he prepares one ingredient/dish several ways.

Stuffing the pork was easier than expected. You start by inserting a thin knife into both ends of the pork loin, then you use the handle of a wooden spoon and push it through. Once the hole is made I used a wooden spoon with a wider handle to make the hole larger.

Apple-Stuffed Pork Loin with Moroccan Spices

The pork was delicious, actually even better than I expected. The spices were so perfect with the apples and onions, I will certainly be making this again. A great dish if you’re entertaining and also perfect for the holidays.

Apple-Stuffed Pork Loin with Moroccan Spices

Apple-Stuffed Pork Loin with Moroccan Spices
Servings: 8 • Serving Size: 1/8th • Weight Watchers Points+: 6 pts
Calories: 214 • Fat: 7 g • Protein: 31 g • Carb: 11 g • Fiber: 2 g • Sugar: 3.5 g
Sodium: 221 mg • Cholesterol: 94 mg


  • 1 tablespoon butter or oil
  • 2 medium apples, peeled, cored, and thinly sliced
  • 1 large onion, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 2 1/2 lb boneless pork loin roast
  • 1 cup apple juice


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

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.

If the article suppose to have a video or a photo gallery and it does not appear on your screen, please Click Here

27 October 2015 | 4:56 pm – Source:


Leave a Reply

Your email address will not be published.