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This recipe is intermediate

Apple and Cheese-Stuffed Maple Pork Loin

80 minutes Cook time 50 minutes Prep time 6 servings


Ricardo Recipe


In The Oven

  1. Place oven rack in the middle position and preheat oven to 375°F (190°C).
  2. In a food processor, pulse bread cubes into coarse breadcrumbs.
  3. In a skillet set over medium-high heat, brown the apple and shallot in butter for 3 minutes. Add 15 ml (1 tbsp.) maple syrup and let reduce until almost all the liquid has evaporated or until apples are caramelized.
  4. Sprinkle with flour and continue cooking for 1 minute, stirring constantly. Transfer to a bowl and let cool for 10 minutes.
  5. Add cheese, egg yolk and thyme and mix well. Season with salt and pepper. Set aside.
  6. On a work surface, cut the pork loin lengthwise so that it can be unrolled (see note). Season with salt and pepper. To make things easier, you can also make a pouch by inserting a long blade into the centre of the loin, or ask your butcher to do it for you. Simply insert the filling into the incision.
  7. Spread filling over the entire surface of the loin, leaving a 2.5-cm (1-in.) edge, then roll along the length, closing each end with two slices of bacon to keep filling inside.
  8. On a work surface, line remaining bacon slices up vertically, making sure they overlap. Place the loin over the bacon, then roll to wrap bacon around.
  9. Thread strings under the meat so that the ends extend on either side. Thread another string horizontally to hold bacon in place. Tie the loin with the strings, trimming any excess.
  10. In a large non-stick skillet set over medium-high heat, brown the pork loin on all sides in oil until bacon is lightly browned. Transfer to a large baking dish.
  11. In the same skillet containing the cooking fat, soften onions until lightly browned, about 10 minutes. Deglaze with apple cider vinegar and add remaining maple syrup. Season with salt and pepper. Arrange onions around the pork loin in the baking dish.
  12. Bake for 45 minutes or until a thermometer inserted into the centre of the meat reads 140°F (60°C). Baste the loin with cooking juices halfway through cooking. If necessary, finish cooking under the broiler to brown the bacon. Transfer to a plate and cover with foil. Let stand for around 15 minutes.
  13. Meanwhile, use a sieve to strain half the onions, collecting the cooking juices in small saucepan. Set onions aside and keep warm. Add the demi-glace to the saucepan, bring to a boil and reduce for 5 minutes or to desired consistency. Season to taste.
  14. Slice the loin. Top with maple onions and sauce, if desired. Serve with mashed potatoes and a green vegetable, if desired.

Nutritional value (per serving)

  • 464 calories
  • 40 g of protein
  • 23 g of fat
  • 23 g of carbohydrates
  • 1 g of fibre
  • 15 g of sugar
  • 562 mg of sodium
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