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Roast pork loin with maple apple and rosemary stuffing

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Stuffed with a sweet maple and rosemary mixture, this Roast pork loin will take dinner to the next level.

  • Serves8
  • Cook time2 hour
  • Prep time20 minutes, (+ 10 mins resting time)
Roast pork loin with maple apple and rosemary stuffing

Ingredients

  • 40g butter, chopped
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small Granny Smith apples, peeled, finely chopped
  • 2 tbs maple syrup
  • 1 cup (70g) fresh breadcrumbs (made from day-old bread)
  • 1 tbs finely chopped rosemary
  • 2kg Coles Australian Easy Carve Rolled Pork Loin Roast
  • 1 tsp olive oil
  • 2 tsp salt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 220°C. Place a wire rack in a large roasting pan.

  2. Step 2

    Melt the butter in a small frying pan over medium-high heat. Add the onion and cook, stirring, for 3-4 mins or until soft. Add the garlic and apple. Cook, stirring, for 5 mins or until apple is golden brown. Add the maple syrup and cook, stirring, for 2 mins. Transfer the apple mixture to a medium bowl. Add the breadcrumbs and rosemary and stir to combine. Season with salt and pepper.

  3. Step 3

    Place the pork on a clean work surface, rind-side down. Remove string and open pork. Use a large sharp knife to cut a vertical slit through the thickest part without cutting all the way through. Open out pork to form one large piece. Press the apple mixture along centre of pork. Roll up to enclose as much of the stuffing as possible, securing with kitchen string at 5cm intervals.

  4. Step 4

    Place the pork, rind-side up, in the roasting pan. Pat rind dry with paper towel. Brush with oil and rub rind with salt. Roast the pork for 15 mins. Reduce oven to 180°C and roast for a further 1 hr 40 mins or until rind is crisp and pork is just cooked through. Transfer the pork to a plate and cover loosely with foil. Set aside for 10 mins to rest. Slice pork thinly to serve.