Apple, Pecan and Cinnamon Stuffed Pork Loin Roulade


Main Dish
Apple, Pecan and Cinnamon Stuffed Pork Loin Roulade

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Pork loin stuffed with apple, pecan and cinnamon on a wooden board

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    If you're a fan of Thanksgiving stuffing, you'll definitely be a fan of this pork loin roulade.


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    Servings and Ingredients

    Serves 6
    3 c. (3/4-inch) cubed Hy-Vee Baking Stone raisin and pecan bread
    4 tbsp. Hy-Vee Select olive oil, divided
    ¼ c. yellow onion, diced
    ½ c. celery, diced
    1 clove(s) garlic, minced
    ½ medium Granny Smith apple, seeded and diced
    ¼ c. Hy-Vee apple cider
    ¼ c. Hy-Vee pecan pieces
    1 Hy-Vee large egg
    5 clove(s) garlic, minced, divided
    2 to 3 sprigs fresh rosemary, chopped
    3 lbs. pork loin roast
    Hy-Vee salt and Hy-Vee pepper, to taste
    1 tbsp. Hy-Vee butter
    1 c. Hy-Vee beef stock
    2 tbsp. Hy-Vee Select 100% pure maple syrup
    1 tsp. Hy-Vee ground cinnamon

    Things To Grab


      1. Preheat oven to 300 degrees.
      2. Lay bread cubes in a single layer on cookie sheet; bake 15 minutes or until toasted and crunchy. Set aside.
      3. In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add onion, celery, 1 clove garlic and apple. Sauté 3 to 5 minutes or until softened but not brown. Stir in apple cider and pecans. Cook an additional minute on medium-high heat.
      4. In a large bowl whisk egg. Add toasted bread cubes and toss to coat. Add apple mixture and combine; set aside.
      5. Combine 5 minced cloves of garlic with rosemary in a small bowl; set aside.
      6. Butterfly-slice pork loin trying to attain a thickness of about 1/2-inch. “Unroll” meat and season with salt and pepper. Spoon stuffing mixture onto pork and press. Roll meat and stuffing into a log. Secure with cooking twine looped around the roll about every inch to an inch-and-a-half and then lengthwise.
      7. Press garlic-rosemary mixture onto meat on all sides. In a large fry pan heat remaining 2 tablespoons olive oil on medium-high. Sear all sides of the loin, about 5 to 8 minutes. Transfer browned loin to a roasting pan or Dutch oven, fat side up.
      8. Deglaze pan with butter, beef stock, syrup and cinnamon. Stir for 2 to 3 minutes. Pour pan juices into roasting pan.
      9. Roast covered about 1-1/2 to 2 hours in 300-degree oven or until internal temperature reaches 145 degrees. Remove from oven and let rest. Remove twine and slice meat.

      Nutrition facts


      560 Calories per serving

      Amounts Per Serving

      • Total Fat: 26g
      • Cholesterol: 180mg
      • Sodium: 310mg
      • Total Carbohydrates: 25g
      • Protein: 55g

      Daily Values

      Vitamin A 4%
      Vitamin C 4%
      Iron 10%
      Calcium 4%

      Recipe Source:

      Hy-Vee Seasons Fall 2012.