Best 20 Apple Pork Loin Recipes

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

APPLE-CINNAMON PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit., Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon., Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm., Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired.

APPLE BUTTER PORK LOIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
• Cover, and return to the oven for 2 hours, or until fork-tender.

APPLE-STUFFED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
• Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
• Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

APPLE-GLAZED PORK LOIN

Steps:

• Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

PORK LOIN CHOPS WITH CHERRY-APPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
• Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
• Season pork chops with salt and black pepper.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GINGERSNAP PORK LOIN ROAST WITH APPLES, CURRANTS, AND AN APPLE CIDER PAN REDUCTION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
• Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.
• Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.
• Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.
• Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

ROAST LOIN OF PORK WITH APPLE COMPOTE

Steps:

• Preheat oven to 475 degrees.
• Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
• Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
• Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
• Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
• Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
• Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.

PORK LOIN WITH APPLE-CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
• Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
• Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
• Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
• Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
• Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
• Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.

SLOW COOKER PORK LOIN ROAST WITH APPLE CRANBERRY RICE

Steps:

• Place pork roast in a large slow cooker; drizzle with olive oil. Sprinkle in herbes de Provence; season with salt and black pepper to taste.
• Mix rice, onion, apples, cranberries, 1 teaspoon salt, and 1/4 teaspoon black pepper together in a large bowl. Spoon rice mixture over and around pork.
• Cover and cook on High for 6 hours or on Low for 8 to 10 hours.

PORK LOIN WITH CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
• *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.

ROAST PORK LOIN WITH APPLE ROSEMARY GLAZE ( OLIVE GARDEN )

Steps:

• For the porkloin:.
• Preheat oven to 375°F.
• Rub outside of porkloin with olive oil and sprinkle lightly with salt and black pepper.
• Place pork on a baking rack with a sheet pan underneath and put it oven.
• Roast for approximately 45 minutes or until the internal temperature reaches 165°F.
• Let pork rest for five minutes before slicing.
• For the glaze:.
• In a saucepan combine apple juice, rosemary and sugar.
• In a separate cup mix cornstarch and water.
• Bring apple juice mixture to a boil and whisk in cornstarch mixture to thicken. Remove from heat.
• Spoon glaze over sliced pork loin to finish.

SMOKED PORK LOIN WITH APPLE CHUTNEY

Steps:

• Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
• Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
• Preheat a smoker for smoking at 225 degrees F.
• Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
• Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.

APPLE BOURBON GRAVY WITH PORK LOIN ROAST

Steps:

• 1. To make the Pork Roast-PREHEAT OVEN TO 450 DEGREES F. Combine all of the spices in a small bowl then sprinkle liberally over the entire roast. Spray a shallow baking pan with non stick cooking spray, add roast and roast for 15 minutes. This locks in the moistness. LOWER TEMPERATURE to 275 degrees F. and continue to roast for 1 hour and 30 minutes or until internal temperature reaches 155 degrees F. when tested with a meat thermometer. Remove from oven and allow to rest about 15 minutes, temperature will continue to rise to about 165 degrees F. Then carve, I prefer using an electric knife for easier carving.
• 2. Blend the 3 marinade ingredients together until the sugar dissolves, & set aside till needed.To Make the gravy. In a medium size sauce pan, melt the butter.
• 3. Add in the flour, and stir until flour blend together with the melted butter, making a thick paste like consistency.
• 4. Whisk the paste mixture together.
• 5. Add in the Apple Bourbon marinade
• 6. Whisk briskly to eliminate any lumps, and continue to stir over medium high heat.
• 7. Add in the steak seasoning and chive if desired. Taste first, and add spice according to taste buds.
• 8. Serve with your favorite Roast or poultry, great over mashed potatoes too. NOTE: THERE IS NO REASON TO BE INTIMIDATED WHEN MAKING THIS SIMPLE EASY TASTY AND DELICIOUS GRAVY if you follow the easy step by step instructions.

MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW

Steps:

• Preheat oven to 400°F.
• Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
• Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
• In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
• Remove foil from pork and slice.
• Spread cabbage on a platter, top with pork slices, and serve.

ROAST LOIN OF PORK WITH APPLE-ONION CHUTNEY

Steps:

• Make chutney:
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 30 minutes. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender, about 15 minutes.
• Meanwhile, prepare pork:
• Preheat oven to 375°F. Sprinkle pork with salt and pepper. Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides, about 8 minutes. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to platter. Tent with foil to keep warm.
• Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot). Freeze liquid 5 minutes. Spoon fat off top of cooking liquid, returning 1 tablespoon fat to same pot. Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot. Simmer mixture 4 minutes to blend flavors. Season chutney to taste with salt and pepper.
• Slice pork. Spoon apple chutney over pork and serve.

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL

Steps:

• To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
• Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
• Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Grill the pork with the grill lid closed, turning several times, until an instant-read
• thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
• Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).

PORK LOIN SERVED WITH CRANBERRY APPLE CHUTNEY

Steps:

• Put leeks in the bottom of the slow cooker. Lightly salt and pepper the roast. Rub garlic powder on the roast. Place roast in the slow cooker. Combine remaining ingredients listed down thru "curry powder" in the cooker and spoon over the roast.
• Chutney - Ingredients begin with the cranberries - In a small saucepan on the stovetop, combine water, juice and sugar. Bring to a boil over medium heat. Add other ingredients and bring to a boil. Simmer gently for approximately 10 minutes, stirring often.
• Remove chutney from the heat. Pour chutney mixture into the slow cooker covering the pork loin roast.
• Cook roast on low for 6-8 hours.
• Remove roast from the crockpot, keep warm. Pour juices into a medium saucepan on the stovetop. Add 1 T. cornstarch with 1 T. cold water and stir until smooth. Stir into the juices and continue cooking for one minute. Serve with a dollop of cream cheese.

APPLE AND FIG PORK LOIN ROAST

Steps:

• Preheat oven to 325°F
• Tie pork loin with twine to keep it together.
• Heat up oil in an oven-safe skillet/dish on a fairly high setting. Sear the outside of the roast until it is nicely browned. Remove from dish and let rest on a plate.
• Add the wine to deglaze the dish, then add apple, onion, and seasonings. Saute until translucent.
• Add the roast back into the dish and add in the fig halves.
• Bake in the oven for about an hour covered, or until your meat reaches a temp of 165°F.
• Take out of the oven and let it rest for a few minutes, then serve!