I like to think of myself as a foodie.  I really enjoy when other people spend hours in the kitchen to create mouth parties for me. But I rarely spend hours making one meal (part of the reason why I don’t bake).  I like quick, simple, and nutrient dense recipes.  Time is money my friends.

But I think the bigger reason I don’t spend hours on a single meal is that my inner fat kid just won’t have it.

Apple and Pecan Stuffed Pork Loin

This recipe is SO delicious, but requires a bit of a time commitment.  The good news is that it reheats really well, so you can make it in advance.  Just pop it in the oven (covered so you don’t dry it out) at 375 degrees for 30 minutes.

Also note that the recipe calls for a roll cut pork loin.  Check out this video for how to use this technique.

Otherwise this is a gorgeous dish perfect for a fall dinner party.  Enjoy!



Apple and Pecan Stuffed Pork Loin


Apple and Pecan Stuffed Pork Loin

Perfect for a beautifully plated fall dinner.

  • Author: Kelsey Albers
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 120


  • 3 TBS Kerrygold butter, divided
  • 1 large onion, chopped
  • 2 Organic apples, peeled, cored and chopped
  • 12 fresh sage leaves chopped
  • 1 1/2 cups Pecans, roughly chopped
  • 1 egg, beaten
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup chicken broth
  • 1 (3 pound) pork loin roast, Roll cut (see video in the original post to learn this cutting technique)
  • Butcher’s twine


  1. 1. Preheat oven to 375 degrees F.
  2. 2. In a large skillet, heat the butter over medium-high heat.
  3. 3. Add the onion, apples and sage. Saute until softened, about 5-7 minutes.
  4. 4. Remove from the heat and gently stir in the pecans, egg, remaining butter, salt and pepper. Add the chicken broth and stir. Let the stuffing mixture cool completely before putting it in the pork loin. If you’re pressed for time, you can put it in the freezer for 20 minutes.
  5. 5. Spoon the stuffing on the pork evenly. Roll the pork loin like a jell roll. You should end with the seam down and fat side up. Score the fat, in a diamond pattern. Use the butcher’s twine to fasten the roll. Sprinkle with more salt and pepper, and transfer to a roasting pan.
  6. 6. Roast the pork in a preheated oven for about 60 minutes or until the internal temperature reaches 160 degrees F.
  7. 7. Remove from the oven and let rest for 15 minutes before slicing.


  • Serving Size: 8
  • Author: kelsey.albers




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