Apple-Stuffed Pork Loin with Moroccan Spices Recipe

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Darlene Hanson Modified: March 22, 2022
Apple-Stuffed Pork Loin with Moroccan Spices Recipe

How To Make Apple-Stuffed Pork Loin with Moroccan Spices

The classic pork & apple pairing are at the heart of this pork loin recipe. What makes it special is the special blend of Moroccan-inspired spice rub.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

  • 1tbspbutter,or oil
  • 2medium apples,peeled, cored, and thinly sliced
  • 1large onion,chopped
  • 1tspground coriander
  • 1tspground cumin
  • 1tspground cinnamon
  • 1tspground ginger
  • 1tsppaprika
  • ½tspground turmeric
  • 1tspsalt
  • 1tspfreshly ground black pepper
  • lbpork loin roast,boneless
  • 1cupapple juice

Instructions

  1. Heat the oven to 450 degrees F.

  2. Melt the butter in a large skillet over medium heat; add the apples, onion, spices, salt and pepper, and cook for about 15 minutes, until soft.

  3. 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.

  4. Stuff with the apple-onion mixture; sprinkle with salt and pepper.

  5. Transfer to a baking dish and add apple juice at the bottom.

  6. Roast for 15 minutes, then lower the heat to 325 degrees F. Continue to roast, basting with apple juice about every 15 minutes.

  7. 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 degrees F. Transfer the roast to a platter.

  8. Spoon the sauce over the roast, slice, and serve.

Nutrition

  • Calories: 344.14kcal
  • Fat: 19.57g
  • Saturated Fat: 7.15g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 8.41g
  • Polyunsaturated Fat: 2.03g
  • Carbohydrates: 12.67g
  • Fiber: 2.01g
  • Sugar: 8.56g
  • Protein: 28.55g
  • Cholesterol: 93.12mg
  • Sodium: 365.12mg
  • Calcium: 45.44mg
  • Potassium: 638.67mg
  • Iron: 1.73mg
  • Vitamin A: 23.72µg
  • Vitamin C: 4.70mg
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