Brined and Stuffed Pork Loin Roast

Brined and Stuffed Pork Loin Roast

WVmountaineer 0

"An easy and tasty pork roast. Goes great with applesauce."
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14 h 5 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 5674 mg
  • 227%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix water, salt, and brown sugar in a saucepan, stirring to dissolve salt and sugar. Add bay leaves, rosemary, 1 teaspoon black pepper, and thyme; bring to a boil. Reduce heat to low and simmer brine for 5 minutes. Let brine cool to room temperature.
  2. Place pork roast into a large nonreactive bowl, pour brine over pork, and cover; marinate in refrigerator for 12 to 24 hours.
  3. Heat olive oil in a skillet over medium heat; cook and stir apple and shallots into hot oil until shallots are soft, about 5 minutes. Remove from heat, let cool to room temperature, and mix spinach, walnuts, egg, and goat cheese into apple mixture. Season stuffing with salt and black pepper.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Remove pork from brine and discard used brine. Cut roast lengthwise down the center to within about 1 1/2 inches of the bottom and open the roast like a book. Spoon apple stuffing onto one side of meat and fold the other half over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine. Set roast on a rack placed into a roasting pan.
  6. Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reads 145 to 150 degrees F (63 degrees C to 65 degrees C), about 1 hour and 15 minutes.



Made this recipe for Christmas dinner and the family was pleased. I did not cook the ingredients for the brine. Instead, I placed all ingredients in a pot of water covering the pork tenderloin. ...

Followed the recipe to the letter and glad I did. The brine brought both tenderness and flavor to the roast, and the stuffing complemented the pork very well. My time got away from me, and the...

My family loved this dish! The meat was tender, moist, and savory. I used a Lite salt substitute for the brine and thought it came out a little too salty for my tastes, but everybody else though...

Very good. I will definitely make again.

I substituted 1 tbs balsamic vinegar for all the salt in the brine. I added fresh minced garlic to my shallots along with 1/2 cup dry sherry wine... I added green onions and arugula to my stuf...

Wow, this was great! I added the 1 T goat cheese and about 2 T port wine cheese and 2 apples to the stuffing. I poured in about 1/4 c apple cider and 1/4 c sherry into the pan and basted the por...

The brine is perfect! I used a different stuffing, but the brine is the key to juicy, moist meat!

This recipe is very delicious. I made it for the first time for New Year's and again for Easter. I used feta cheese instead of goat cheese, and since my family, except for my husband, likes feta...