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Pork Loin Roast with Yam-Stuffed Apples

 Pork Loin Roast with Yam-Stuffed Apples
I was given this delicious pork recipe by a neighbor, and it's become a real favorite with our family! We always serve this dish for special occasions.
8-10 ServingsPrep: 25 min. Bake: 3-1/4 hours


  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons salt, divided
  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 8 to 10 large tart apples
  • 1 can (24 ounces) sweet potatoes, drained and liquid reserved
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup slivered almonds, toasted, divided
  • 1/4 cup butter
  • 1/4 cup maple syrup


  • Combine sage, pepper and 1 teaspoon salt; rub over pork roast. Place
  • roast, fat side up, on rack in open pan. Bake, uncovered, at
  • 325° 2-1/2 to 3-1/4 hours or until meat thermometer reads
  • 160°.
  • Meanwhile, core each apple, removing enough pulp to make 1-1/4-in.
  • opening. Reserve pulp. Mash sweet potatoes; combine with 1/4 cup
  • reserved yam liquid, apple pulp, brown sugar, 1/2 teaspoon salt,
  • cinnamon and half the almonds.
  • In saucepan, heat butter and maple syrup until butter is melted.

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Pork Loin Roast with Yam-Stuffed Apples (continued)

Directions (continued)

  • Drizzle half the butter mixture into apple cavities. Fill apples
  • with yam mixture; garnish with remaining almonds. Place apples
  • around roast or in separate baking dish, timing so that apples will
  • bake 45-60 minutes and be done at the same time as the roast. Baste
  • apple occasionally with remaining butter mixture. To serve, arrange
  • roast and stuffed apples on heated platter. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 each) equals 442 calories, 14 g fat (5 g saturated fat), 80 mg cholesterol, 472 mg sodium, 52 g carbohydrate, 7 g fiber, 28 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer