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Rosemary and Garlic Rubbed Pork Loin with Apple Pecan Stuffing

A gorgeous centerpiece for a special meal: butterflied pork stuffed with a succulent mixture of bread, apples, onions, and pecans and coated with rosemary and garlic. Serve the spiral slices of roast pork and stuffing drizzled with warm, savory pan juices.


  • 8 slices (about 12 ounces) whole wheat bread
  • 1/4 small sweet onion, peeled and chopped (about 1/2 cup)
  • 2 stalks celery, trimmed and chopped
  • 6 cloves garlic, minced, divided
  • 1 small tart apple, diced in 1/4-inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 cup apple cider
  • 1/2 cup pecans, toasted
  • 2-3 sprigs fresh rosemary, leaves stripped and chopped
  • 1 boneless pork loin (about 1 1/2 - 2 pounds)
  • Salt and ground black pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons Glace de Viande Gold® (or Glace de Poulet Gold®) dissolved in 1 cup hot water


  1. Preheat the oven to 300 degrees.  Cut the bread into 1/2-inch cubes. Arrange them in an even layer on a baking sheet and bake for 15 minutes, until the bread is toasted and crunchy. Transfer the bread cubes to large bowl and set aside. Leave the oven on.
  2. Heat 2 tablespoons of the oil in a skillet over medium heat. Add the onions and apples and sauté for 3-5 minutes, until softened but not browned. Add 1/3 of the garlic and cook for another minute.  Stir in the apple cider and pecans, increase the heat to medium-high, and sauté for 2 minutes. Add this mixture to the bowl of bread cubes; toss to mix and set aside.
  3. Combine the remaining garlic and the rosemary in a small bowl and set aside.
  4. Place the pork loin on a cutting board and slice into it, keeping the knife even with cutting board. "Unroll" meat, cutting as you go, to create one long, flat, even piece of meat. Try not to slice through, using even strokes to attain a thickness of 1/4 to 1/2 inch throughout. Season the butterflied pork with salt and pepper, then top it with a layer of stuffing, about the same thickness as meat. Press the stuffing into the meat, then roll it up (jelly-roll fashion) fairly tight. Tie the roast with kitchen twine. Press the garlic-rosemary mixture onto the meat, covering all sides.
  5. Heat the remaining oil in a large sauté pan over medium-high heat.  Add the roast, turning to sear all sides, 5-8 minutes. Transfer the browned pork to a roasting pan, fat side up. Add the butter and diluted Glace de Viande Gold® to the sauté pan, stirring and scraping the browned bits off the bottom of the pan.  Bring the liquid to a simmer, then pour it into roasting pan.
  6. Roast the pork about 1 1/2 to 2 hours in 300-degree oven, or until the internal temperature is 160 degrees. Baste a few times during the roasting process.
  7. Remove the roast from the oven and let it rest for 10-15 minutes.  Clip the twine, remove it, and slice the meat.  Serve the sliced pork drizzled with the pan juices.

Additional Tips

Wine Pairing: dry or off-dry Riesling, or Pinot Gris.

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Classic French Stocks and Sauces