Paula Deen Caramelized Pork Loin

Paula Deen caramelized pork loin is a juicy stuffed roast with brown sugar apples, butter and apple cider that comes together in 2 hours 15 minutes. Try this easy stuffed pork roast for Sunday dinner or the holiday table, since it's one Dutch oven dinner that feeds 4 to 5.

Let the apples cool completely before they go inside the pork, because warm filling softens the meat and slides out when you roll it. Skip that and the roast won't hold its shape when you tie it.

Paula tells you to sauté the apples 3 minutes without stirring, so one side caramelizes before you toss them. Sear the tied roast hard in the Dutch oven next, since that browned crust is what flavors the pan juices.

Paula Deen Caramelized Pork Loin

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

1

hour 

20

minutes

Calories

780

kcal

Sweet brown sugar apples melt into the center of a seared, butterflied pork loin that roasts in cider until golden. Once it rests, each slice shows a spiral of tender meat around jammy caramelized apple.

Ingredients

• 1 stick Butter
  

• pinch of cinnamon
  

• 1/4 cup packed brown sugar
  

• 3 peeled, cored and 1-inch diced Granny Smith apples
  

• 1 (5 lb) butterflied center cut bone-in pork loin
  

• 2 tablespoons Vegetable oil
  

• 1/2 cup apple cider
  

Directions

• Preheat the oven: Preheat your oven to 375°F so it is ready when the roast goes in. Then get the apples going while it heats.
• Caramelize the apples: Melt 1 stick butter in a large skillet over medium-high heat, then add 1/4 cup packed brown sugar, a pinch of cinnamon and 3 diced Granny Smith apples. Sauté 3 minutes without stirring so one side caramelizes, then toss and cook 3 minutes more.
• Cool the filling: Take the skillet off the heat and let the apples cool completely. That way the warm filling won't soften the pork.
• Butterfly the pork: Cut the 5 lb pork loin lengthwise down the center, stopping 1/2 inch from the other side. Then flatten it with a meat mallet so it rolls easily.
• Stuff and tie: Sprinkle the opened pork with salt and pepper, then spoon the cooled apple mixture down the center. Bring both sides up around the filling and tie butcher string around the roll at 1-inch intervals.
• Sear the roast: Season the outside with salt and pepper, then sear the roast in 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Turn it until every side is browned.
• Roast with cider: Pour 1/2 cup apple cider over the pork, then roast uncovered for about 1 hour 20 minutes. It is done when an instant-read thermometer in the center reads 155°F.
• Rest and serve: Tent the roast with foil and let it rest for 15 minutes before slicing. Then serve each slice with the pan juices spooned over.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple than Granny Smith?

Any firm baking apple works, like Honeycrisp or Braeburn, since they hold their shape when sautéed. Granny Smith adds a tart edge that balances the brown sugar, so a sweeter apple gives you a sweeter filling.

How do I store and reheat leftover pork loin?

Wrap slices tightly or keep them in an airtight container in the fridge, where they hold for 3 to 4 days. Reheat gently in a covered pan with a splash of pan juices or cider so the meat doesn't dry out.

Can I stuff and tie the pork loin ahead of time?

Yes, you can stuff and tie it a few hours ahead and keep it covered in the fridge. Let it sit out about 20 minutes before searing so it cooks evenly.

What if I don't have a Dutch oven?

Sear the roast in a large oven-safe skillet, then roast it in that same pan with the cider. A roasting pan also works if you sear the pork first in a skillet and pour the cider over it afterward.

What is the most common mistake with this stuffed pork loin?

Overcooking is the big one, so pull the roast at 155°F and let it rest for 15 minutes. Skipping the thermometer is how a lean loin turns dry.