Pork Roast with Apple Stuffing

Pork roast is a classic. The secret lies within in a tasty and juicy stuffing. We fell in love with apple stuffing. Give it a go!


For the stuffing

1 onion, finely diced

1 clove garlic, finely diced

2 apples, peeled and diced

1 tbsp oil

1 tsp salt

Pinch of pepper

1 tsp dried rosemary

1 tsp caster sugar

1 slice white bread, made into fine crumbs


For the pork

1 kg pork loin

3 tbsp mustard

1 tsp salt

Pinch of pepper

300 ml meat stock, heated

100 ml white wine


Other items

Cotton kitchen twine

Oil for frying



First make the stuffing. Sauté the onion and garlic in oil. Add the apples along with the seasonings and sugar. Mix in the bread, then let the stuffing cool and rest.

Lightly pound the pork into a rectangular shape. Spread over the mustard and season with salt and pepper. Place the stuffing on one half of the pork lengthwise and tightly roll up. Tie the pork with moistened kitchen twine. Brown the meat in a hot pan, then season with salt and pepper.

Place the pork in an oven dish, stick a meat thermometer in the thickest part and pour in the stock and the wine. Place in a 150 °C oven and roast for about an hour, until the thermometer reaches 78 °C, basting the meat a few times with the pan juices.

Let the pork rest for a few minutes before serving.

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