Apple Walnut Stuffed Pork Roast

I made a change or two (pecans instead of walnuts, rolled strips instead of the entire roast), but this was a mind-blowing recipe. I told my wife as I removed it from the oven, “I believe we’re about to embark on a sensational culinary adventure.” That, as it turned out, was understatement. Quite possibly the most tender, juicy pork roast I have ever produced. Booyah! What a Christmas dinner!

This was great, my wife loved it.

This was pretty tasty, I think there was double the amount of stuffing needed though.

I made the Apple-Walnut stuffed Pork Roast, However I altered the the recipe by adding Chicken cut into cubes.

I didn’t make any changes and I will make it again. It was delicious.

I added more apple less bread. Excellent sweet and savory taste. I also saute’d the veggies . Great change from pulled pork or other pork roast recipes.

Amazing! I love this dish. I added a balsamic glaze and it pulled it all together!

It’s so hard to keep my husband happy with dinner’s is was becoming a chore and I used to love cooking. This recipe looked hard to do but so easy, the left over stuffing I used as a side dish. so juicy the walnut were great, this is a keeper of mine.

Used pecans instead of walnuts, but other than that followed the recipe. It got eaten up and liked by all.

The meat was really tender, which is half the battle sometimes. But, I listened to to other about putting in more liquid and I put to much in. Next time I will put less in . Thank you for the recipe.

Holiday favorite!

I sliced open the pork roast, made several shallow slices in the meat, sprinkled it with seasoned salt, rolled it up and let it marinate in a bowl with apple cider vinegar for an hour. I made the stuffing with an apple, an onion, the spices and walnuts sauteed in butter for a while and then added sweetened cranberries, the applesauce, and the herbed bread stuffing cubes. I stuffed and tied the roast and browned it on both sides in a large pot, and added cut up Yukon Gold potatoes and baby carrots plus some chicken broth and let it simmer for a few minutes. I baked it covered for an hour and a half at 325 because I like my pork well done and fork tender, which it was. There was plenty of flavorful juice in the pot and it was a one-dish meal. I heartily recommend this recipe.

The meat was super tender and moist. The spices, aromatic veggies and salt penetrated the meat perfectly. There was enough stuffing in one recipe to stuff three roasts, so I saved some for later in the week. My only real complaint was that it took way longer to cook than the directions suggested and at a higher temperature. I scored the fat, coated the roast I olive oil, and sprinkled the top with sea salt and fresh ground pepper.

The stuffing was pretty bland so I added a few pinches of dried Thyme which made all the difference. I also used onion garlic salt on the roast with several more pinches of Thyme on top. Made it much more flavorful. Will definitely try this one again.

I gave it four stars because the flavor was very good. I did make some changes. I used only 1 T of butter and 1.5 T of olive oil instead of the 5 T of butter. I also had no bread crumbs so I used a whole box (4 cups) of Panko crumbs. I did add a little more liquid (1/4 c of unfiltered apple cider as I wanted a moist stuffing. I didn’t have any applesauce so I made it from scratch. The end result was a moist, delicious dish. I added horseradish on the side and that really perked up the flavors. I definitely will make it again.

I just made this tonight. I made a few changes. I covered it with foil until the last 5 minutes. And instead of water I used apple cider. Which I also poured over the meat and extra stuffing. I served it with candied sweet potatoes and steamed green beans. Delicious!

I wished that I had read the reviews first and made my own changes. Although the pork was tender, there was NO flavor at all..

Stuffing was so mushy and not flavorful. Overall, very bland recipe.

My pork loin came out good. I had a hard time wrapping the loin as I used a large pork loin from costco, 8lbs. I would add more apple and walnuts, possibly raisins. As I doctored the recipe for a larger pork loin, cook time was longer. Also having a filet knife would be a big help. Also I would try and either flavor or decorate the roast with some type of garnish, as I used cooked this for Christmas eve dinner. I made roasted red potatoes, rools, and a salad. I might make a kight gravy next time.

I have made this several times in the oven and over coals in the cast iron dutch oven while camping. I normally cut the bread crumbs by half to 2/3. I have also substituted crushed corn Chex for a gluten free stuffing.It turned out a bit crunchier that way. I have also used apple butter instead of applesauce for a sweeter taste. We like potatoes & carrots with the pork loin. If you are cooking this over coals in cast iron do not add the veggies with it in the same pot. It also helps to turn the roast at least once to cook evenly (this is hard to do if it is full of veggies too). The stuffing makes the meat very moist and adds flavor to the meat. Some like the stuffing and some don’t. It is not for everyone but it is different. It goes very well with the cooked carrots.

I didn’t have the same wonderful experience as many have given. I followed the recipe to a T, with the exception of omitting onion (for dietary reasons). The stuffing was very wet and soggy. The finished product did not look appetizing. The taste was so-so. It didn’t look or taste like something I would want to serve for a special occasion, let alone my family. I’m not sure what went wrong for me, but I won’t be making this recipe again.