Apple-Stuffed Pork Loin With Coriander, Cumin and Cinnamon Recipe (2024)

Instead of trying to stuff the apples into a cavity, I recommend butterflying the loin and pounding it out a bit. Then you can layer the apples on top and wrap it with twine. The apples will then spiral throughout the pork and you'll have more with every bite!

Made this for dinner on Friday and it was a hit. Very easy to make and full of flavour. I found I had a lot of the stuffing left over, so I layered the apple sliced on top of the loin which added to its aesthetic. Paired this with Kim Severson's Roasted Potatoes with Figs and Thyme (actually forgot the thyme) in the roasting pan and — not only was the whole thing fancy sounding — the sweet/savoury flavours complimented one another very well. Will make again!

The bouquet of spices is absolutely amazing, but I've used apricots in addition to apples (steeped in light tea beforehand), used orange juice in place of apple juice, and after braising the roast on all sides for about 30-35 minutes, I transferred it from the rack into a preheated Dutch oven and was thus able to use up all the stuffing. The stuffing was also great to preserve the leftover roast for reheating the next day.

I followed others' lead regarding the butterflying versus making a hole for the apple ingredients. Liked the cumin & cinnamon, etc. spices. Had roasted potatoes, carrots, and broccoli with balsamic vinegar, maple syrup, & apple juice, plus salt & pepper. Big hit!

Excellent and well worth the not-too-much effort. Really impressed my guests and hubby. Yum. I did use my fingers to pull the cavity bigger than a wooden spoon handle wiggling would do so there was more room for stuffing. I will definitely make this again and again.

2 Apples is more than enough, the extra stuffing I added to the top of the roast, deglazed the pan the apples, onions and spices were cooked in then poured that over the roast before putting it in the oven, then deglazed the roasting pan as suggested in the recipe. Wonderful. Served with acorn squash and applesauce. Will have to do this again.

This turned out wonderfully. Like many who comment, I made of few adjustments based on comments or a lack of an ingredient. I butterflied and rolled the loin rather than poking the hole through. I adjusted the pepper to 1 t. And since I didn't have apple juice I used to chicken broth,nex time will have apple juice. I also added mango chutney to the mixture and put some on top. It is a wonderful flavor. I will make again and I will brown the outside of the Loin before the oven.

Went liberal with spices, it turned out great!

Took the advice of some others and butterflied, then rolled, the loin. It meant the apples, which have amazing flavor, are more likely a part of each bite. My table was very happy with their meal!

Excellent filling.

Made as directed, but with Plums. Wowza!

from other helpful reviews i knew there would be some apple left over. Used the apple mixture to blend with roasted sweet potatoes. Flavors complimented the pork nicely

I had a 1 lb pork tenderloin. Instead of stuffing, pierced meat with a fork. Rub olive oil and 1/4 cup of juice into meat, then half of spice mixture. Let marinate while oven is heating to 400 degrees. Roast for 30 minutes (or until meat reaches 145 degrees). While roasting, cook the apple, other half of the spice mixture, and 1/4 cup juice on the stove. (I also added some raisins.). Remove from oven and rest for about 10 minutes. Slice and serve with the apple mixture.

I prepared this exactly by the recipe except on a grill - char-broil for 3 minutes on a side rotating 4-5 times, then indirect heat for 30 minutes…. wife said “fabulous”, “6 stars” … kids ate with gusto. Peas or broccolini would make a good less starchy side …

I adjusted for guests’ dietary restrictions and ingredient availability that turned out splendidly. I brined the loin for 45 minutes before stuffing it; substituted EVO for butter. I didn’t have turmeric, so doubled the cinnamon. The pepper measure seemed a typo so used 1t. After stuffing the loin, I had a quarter of the apple mixture left. I subbed Chardonnay for apple juice, adding the basting liquid plus more wine to the remaining apple mix, reducing by half. The sauce garnered raves!

Surely 1T ground black pepper is an error, yes?

Easy & delicious! I also butterflied the loin and wrapped w/ twine.

Followed exactly as written except I butterflied and stuffed rather than poking a hole. Perhaps I made an error with the measurements somewhere—no one else has mentioned this problem—but the amount of spices to liquid in the stuffing mixture made for a bitter, dry mess. I made the rookie mistake of not correcting this before baking, and the result was a lot of yellow apple and onion paste being pushed around the family’s plates.

First time, so I made it exactly to recipe (I'll screw it up on second serving). Consensus is that everybody liked it enough to have it again, so its a keeper. Only across the board comment is that it was too spicy. From the comments, the cumin is great but the tablespoon freshly ground black pepper is a bit too much. All that is subjective, I know, but it was a comment raised by all of us during dinner. Next time I'll halve the black pepper and see what the reaction is.

The spice blend is beautiful! I also had too much stuffing for as big a hole as I could make so I baked the extra in a glass dish, adding a little water to keep it from dessicating. But it ended up with such concentrated flavor, it made a tasty condiment on the meat, which I served atop sauerkraut, atop mashed potatoes.