Name: Smoked Gouda and Apple Stuffed Pork Loin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 2 lb pork loin (butterflied); 1 tbsp olive oil; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 0.5 cup yellow onion (finely diced); 1 pcs apple (tart-sweet, e.g., Honeycrisp or Granny Smith, diced); 1 tbsp fresh sage (chopped); 0.5 cup bread crumbs (panko or plain); 4 oz smoked gouda (shredded); 2 tbsp chicken broth; 0.25 tsp salt; 0.125 tsp black pepper

A beautifully roasted pork loin, stuffed with melted smoked Gouda cheese and sweet apple slices, is sliced and presented on a rustic wooden cutting board, ready to be enjoyed.

This Smoked Gouda and Apple Stuffed Pork Loin offers a symphony of savory and sweet flavors, making it an ideal choice for both weeknight dinners and elegant gatherings. The rich, nutty notes of smoked Gouda cheese, a star in many smoked food preparations, melt beautifully within the tender pork loin, creating a decadent filling. Complementing this richness, tart-sweet apples are sautéed with fragrant onions and fresh sage, adding a bright, textural contrast. The pork itself is seasoned with a rub featuring smoked paprika, further deepening the dish's overall smoky character, perfectly aligning it with the "Smoked & Dried Foods" category. The result is a relatively simple yet impressive meal that balances cheesy, fruity, and distinctly smoky elements, promising a delightful aroma and a truly satisfying culinary experience.

Preparation time: 30 min
Cooking time: 1 hr 30 min
Total time: 2 hrs
Servings: 4

Instructions

Prepare the Stuffing

1Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2Add the diced apple and chopped fresh sage to the skillet. Cook for another 3-4 minutes, until the apple is slightly tender but still holds its shape.
3Remove from heat and transfer the mixture to a bowl. Stir in the bread crumbs, shredded smoked Gouda, chicken broth, salt, and black pepper. Mix well and set aside to cool slightly.

Prepare and Stuff the Pork Loin

1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
2Butterfly the pork loin by slicing it lengthwise about two-thirds of the way through, then open it up like a book. Place a piece of plastic wrap over the pork and pound it evenly to about a 1/2-inch thickness with a meat mallet or rolling pin.
3In a small bowl, combine the 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper for the rub. Rub this mixture evenly over both sides of the butterflied pork loin.
4Spread the cooled stuffing mixture evenly over the inside surface of the pork loin, leaving a small border around the edges.
5Starting from one long side, tightly roll up the pork loin. Secure it with kitchen twine at 1-inch intervals to hold its shape during cooking.

Roast the Pork Loin

1Place the tied pork loin seam-side down on the prepared baking sheet.
2Roast for 60-90 minutes, or until an internal thermometer inserted into the thickest part of the loin (avoiding the stuffing) reads 145°F (63°C).
3Once cooked, remove the pork loin from the oven, tent loosely with foil, and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
4Remove the kitchen twine, slice the pork loin into thick rounds, and serve immediately.

Instructions

Prepare the Stuffing

1Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2Add the diced apple and chopped fresh sage to the skillet. Cook for another 3-4 minutes, until the apple is slightly tender but still holds its shape.
3Remove from heat and transfer the mixture to a bowl. Stir in the bread crumbs, shredded smoked Gouda, chicken broth, salt, and black pepper. Mix well and set aside to cool slightly.

Prepare and Stuff the Pork Loin

1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
2Butterfly the pork loin by slicing it lengthwise about two-thirds of the way through, then open it up like a book. Place a piece of plastic wrap over the pork and pound it evenly to about a 1/2-inch thickness with a meat mallet or rolling pin.
3In a small bowl, combine the 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper for the rub. Rub this mixture evenly over both sides of the butterflied pork loin.
4Spread the cooled stuffing mixture evenly over the inside surface of the pork loin, leaving a small border around the edges.
5Starting from one long side, tightly roll up the pork loin. Secure it with kitchen twine at 1-inch intervals to hold its shape during cooking.

Roast the Pork Loin

1Place the tied pork loin seam-side down on the prepared baking sheet.
2Roast for 60-90 minutes, or until an internal thermometer inserted into the thickest part of the loin (avoiding the stuffing) reads 145°F (63°C).
3Once cooked, remove the pork loin from the oven, tent loosely with foil, and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
4Remove the kitchen twine, slice the pork loin into thick rounds, and serve immediately.

Nutrition Information

Calories: 650 kcal
Protein: 45 g
Fat: 35 g
Carbs: 30 g

Nutrient	Per serving
Calories	650 kcal
Protein	45 g
Fat	35 g
Carbs	30 g

Tips

Ensure your pork loin is butterflied evenly for consistent cooking and easier rolling. If you're unsure, ask your butcher to butterfly it for you.
Serve this smoked Gouda and apple-stuffed pork loin with roasted root vegetables or a fresh green salad to complement its rich flavors.