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stuffed Pork Loin with Apple and Thyme

Stuffed pork loin with diced apples, fresh thyme and onions! This is a holiday worthy main course option that's easy to make and tasty!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Author foodnessgracious


  • 5 tbsp canola oil, divided
  • 1 medium onion diced
  • 1 Granny Smith apple diced
  • 1 tbsp chopped fresh thyme
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp Garam Masala
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 1 3.5lb pork loin

For The Glaze

  • 2 tbsp butter melted
  • 2 tbsp chutney
  • 1 tsp minced garlic
  • 2 tbsp stoneground mustard


  • Preheat the oven to 325 and line a baking sheet pan with foil.
  • In a large pan or dutch oven heat two tbsp of the oil and add the onon, cook until soft abdout 3 minutes.
  • Add all of the next ingredients except the breadcrumbs and mix well. Cook for about 8 minutes.
  • Add the breadcrumbs and mix through the rest of the ingredients in the pan. Set aside
  • Combine all of the glaze ingredients together in a small bowl and mix well. Set aside
  • Take the pork loin and carefully slice through the middle of it but not all the way. You need it top fold open like a book so you end up with a rectangle or close to it.
  • Brush the pork with the glaze and spread the stuffing mixture all over it
  • Tightly roll the pork up into a tube shape and tie four times with butchers twine as tight as you can.
  • In a pan big enough to hold the pork heat the remaining oil until hot.
  • Season the pork with salt and pepper and place into the pan to sear.
  • Sear on each side for about a minute and then brush the pork with some of the glaze. Transfer to the prepared sheet pan.
  • Place the pork in the oven and bake for around 80 minutes or until a thermometer registers 145-150 internal temperature.
  • When the pork is done glaze again and broil for a minute for a nice caramelized surface.
  • Covr the pork with foil and let it rest for 10 minutes before slicing.