Ingredients
Equipment
Method
Preheat Oven
- Preheat your oven to 400°F (200°C).
Sauté Aromatics
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and apples and sauté until tender and slightly softened, about 8-10 minutes.
Add Herbs & Deglaze
- Stir in the garlic powder and chopped rosemary, sautéing for another minute until wonderfully fragrant. Deglaze the pan with balsamic vinegar, scraping up any delicious browned bits from the bottom. Remove from heat and set aside to cool slightly.
Butterfly the Pork Loin
- Place the 2.5-pound pork loin on a clean cutting board. Make a lengthwise cut down the thickest part of the loin, about halfway through its depth. Carefully cut outwards from that initial cut on each side, almost to the edge, creating flaps that can be opened flat like a book. Use a sharp knife and make shallow cuts, opening the loin as you go until it lays relatively flat, ready for stuffing.
Even Thickness
- To ensure even cooking, cover the butterflied pork loin with plastic wrap. Using a meat mallet or a rolling pin, gently pound any particularly thick spots to create a uniform thickness across the entire loin.
Stuff and Roll
- Spread the Dijon mustard evenly over the pounded pork loin, creating a savory base. Spoon the cooled apple and onion mixture over the mustard. Tightly roll the pork loin from one long end to the other, keeping the filling contained. Secure the roll firmly with butcher's twine or toothpicks at intervals to maintain its shape during cooking.
Season and Sear
- Season the outside of your beautifully rolled pork loin generously with salt and pepper. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat on the stove. Carefully sear the rolled pork loin on all sides until it develops a rich, golden-brown crust. This step is crucial for locking in juices and developing deep flavor.
Roast to Perfection
- Transfer the oven-safe skillet with the seared pork loin directly into the preheated oven. Roast for approximately 45 minutes, or until a meat thermometer inserted into the thickest part of the loin (making sure to avoid the stuffing) registers an internal temperature of 145°F (63°C).
Rest Before Slicing
- Once your roast pork loin has reached the perfect temperature, carefully remove it from the oven. Let it rest on a cutting board for 5 to 10 minutes before slicing. This resting period is essential as it allows the juices to redistribute throughout the meat, ensuring a moist and tender result with every bite.
Nutrition
Notes
Ensure the pork loin is pounded to an even thickness for consistent cooking. Secure the rolled loin well with twine or toothpicks to prevent the stuffing from escaping. Use a meat thermometer to guarantee the pork reaches the safe internal temperature of 145°F (63°C) and allow it to rest before slicing for maximum juiciness.