Pork Loin with Cornbread Apple Stuffing
We love stuffed pork loin at our house, but the dish had gotten a little stale. The mere mention of it set off lots of groaning and crying. “Not again!” The old family favorite need a little sprucing up, so we decided to try it with cornbread apple stuffing.
Sunday dinner is a big deal at our house and we try to make it special every week. It’s a great opportunity to expand our cooking repertoire or refine some old recipes plus spend time together as a family. The week we tried this I was prepping for final exams in my master’s program and didn’t have a ton of time to spend in the kitchen. Even though I totally would have preferred it!
First, you’ll need to start by making my cornbread apple stuffing.
Find a three to four-pound pork loin with a nice fat cap from the grocery. You will need to take your knife to make a cut the length of the loin about a half inch from the bottom of the loin. You will want this first cut to stop about 3/4 through the loin.
You will want to open the pork then get ready to make your second cut to the loin. Take your knife along the center part and make a second cut in order to open the pork loin to make it flat. At this point you can choose to keep it as is or trim the pork to your liking. Salt and pepper the inside of the loin before stuffing.
Take the stuffing and cover pork with it leaving a half inch uncovered at the edges. Roll the loin together leaving the seam side down on the board. Take out your kitchen twine and cut three long pieces. Tie one first at the center then one at each end. Cut additional pieces of kitchen twine and tie one every each or so until it looks like the picture below. I usually trim a bit off of each end so it looks prettier. At this point, if you were not eating it tonight you could wrap this tightly in plastic wrap and refrigerate for 24 hours then cook for the dinner the next night after work.
Put the pork uncovered onto a baking sheet and put in a preheated 450-degree oven for ten minutes. This is so we can seal the flavor into the meat without having to pan fry the pork loin. It’s a bit to bulky and long to try this on the stove.
After ten minutes, reduce the heat to 375-degree then cook for one hour or until the internal temperature of the pork is 160-degrees. Be sure to insert the thermometer into the thickest part of the meat, not the stuffing. I love my meat thermometer it’s the best little helper in the world for turning out perfectly cooked meat. Before my husband introduced me to it I would always either have under or over-cooked meat. I cannot stress enough what a good investment buying one of these is.
Once your meat has reached the proper internal temperature turn the oven to the broil setting then cook an additional ten minutes. This gives the loin nice color, and a nice finishing crust. Remove from oven and let rest about 20 minutes covered with foil prior to serving. This recipe reheats well staying moist for weekday lunches or leftovers night.
Pork Loin with Cornbread Apple Stuffing
3-4 pound pork loin
1 recipe cornbread apple stuffing or stuffing of your choice
Salt and Pepper to taste
- Preheat oven to 450-degrees. Cut the loin so that it opens flat on the cutting board. Salt and pepper the inside of the loin to taste.
- Put a layer of stuffing on the pork loin leaving 1/2-inch clear around all sides. Roll the pork loin ending seam side down.
- Tie with kitchen twine then place on a baking sheet then put in preheated oven for ten minutes.
- After ten minutes reduce heat to 375-degrees, cook for one hour or until the internal temperature is 160-degrees.
- Set oven to broil, and cook an additional ten minutes or until the pork is nicely browned.
- Cover with aluminum foil for 20 minutes prior to serving. Cut into one inch slices to serve. Will keep for up to one week in the refrigerator.
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