Sunday, December 16, 2012

Apple and Sage Stuffed Pork Loin

Cold nights and snowy lawns... the season is here and nothing is better than a home cooked meal! Lucky for my husband, Pork Loin was on sale and I had some apples that needed to be made into something special... and from the steam on the windows and the howling wind, the cold night was jealous of the warmth coming from my kitchen.

I hope this recipe finds your home as welcoming as it did ours!

Apple and Sage Stuffed Pork Loin
What You Need:
1 Pork Loin
Butchers Twine
1 tsp Ground Sage
2 Shallots, minced
1/2 cup Apricot preserves
3-4 Apples
1 tbsp Honey
Zest of 1/2 Orange
2 tbsp Butter
1/2 tsp Garlic Powder

To start, mince the shallots, and place into a skillet with 1 tbsp Butter and 1 tsp Olive Oil. Once the shallots begin to sweat out some flavor, whisk in 1/2 tsp ground sage and 1/4 tsp garlic powder.  Next, whisk in the honey, the zest of 1/2 the orange, and 1/4 cup apricot preserves. Let this simmer to start thickening. Continue to stir over low heat.

Meanwhile, butterfly the pork loin, salting and peppering the inside.  Next, slice the apples. I did semi thick pieces of apple (husbands choice) but the thinner your slices the better the pork loin will roll for you.

Add the sliced apples to the sage and shallot mixture, then pour over the butterflied pork loin. Roll the loin and tie off with your twine. In a large, oven safe skillet, heat 1 tsp of butter with 1 tsp of Olive oil. Once the skillet is hot, place the pork loin onto it. Brown each side of the pork loin, cover the skillet, and bake at 350 degrees fahrenheit for 30 minutes.

When the pork loin is just about finished, heat some more apricot preserves with sage, salt, garlic, and black pepper. Whisk in 2 tsp of butter and reduce so the mixture is thick. Pour this over the sliced pork loin for an excellent apricot glaze.

Thank you so much for stopping over and visiting Bargain Bites! It is so much fun sharing dinner with you! Happy Holidays!


  1. Pork and Apples are just a match made in heaven, I love combining those two! This looks delicious and I will definitely have to try this recipe. Thanks for sharing!

    Happy Valley Chow

  2. Thanks!!! I hope you do get to try this and enjoy!!!!!


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