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Roasted Pork Loin Stuffed with Apples, Dates and Goat Cheese

Updated on August 3, 2012

Pork loin is a tasty, easy, and inexpensive protein to serve your family any day of the week. But, when you stuff the pork loin with thinly sliced, tart Granny Smith apples, sweet, gooey dates and creamy, earthy goat cheese, you take something ho-hum and turned it into a luscious meal that's good enough to serve to guests.

Whenever I cook, I try to use ingredients I already have in my kitchen and I try to keep the costs low. Each month, I buy a large pork loin at Costco and cut it into three 2-pound portions to be used throughout the month. Buying meat in bulk saves considerable money. I also buy a large chunk of goat cheese every month from Trader Joe's. Priced at around $5, this cheese adds flavor and creaminess to salads, pastas and, of course, meats. Goat cheese used to be difficult to find but, now, it can be located at any grocery store. There's nothing worse than seeing a great recipe in a magazine and realizing the ingredients are so upscale that you can't find them at your neighborhood grocery store. When you finally do locate the item, it's so expensive you question it's value. If you're like me, however, you go ahead and buy the costly item because you don't want to admit you've wasted so much time searching for some rare ingredient imported from France. I am happy to say that this savory-sweet recipe is made of ingredients that are so common, you can easily find them at your favorite supermarket.

Pork Loin Roast Stuffed with Apples, Dates and Goat Cheese


  • 2 lbs pork loin, boneless
  • 1/2 Granny Smith apple, thinly sliced
  • 4 dates, thinly sliced
  • 3 tablespoons goat cheese, crumbled
  • 4 basil leaves, cut into ribbons
  • salt and pepper, to taste
  • 1 teaspoon herbs de Provence
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • kitchen string
Butterflied and pounded evenly, this pork roast is ready for filling.
Butterflied and pounded evenly, this pork roast is ready for filling. | Source
Apples, dates, goat cheese and fresh basil make a delicious combination.
Apples, dates, goat cheese and fresh basil make a delicious combination. | Source
Rolled and secured with kitchen string, this roast is now ready for the oven.
Rolled and secured with kitchen string, this roast is now ready for the oven. | Source


  1. Preheat oven to 325 degrees.
  2. Butterfly the pork loin to make one flat piece. To do this, simply slice down the middle of the roast, lengthwise, fat side down, while spreading out edges until it opens up flat. Lightly pound with a mallet to ensure it is of uniform thickness.
  3. Layer the thinly sliced Granny Smith apples over the pork, making sure to leave 2 inches of space around the edges.
  4. Layer the thinly sliced dates over the apples followed by the goat cheese crumbles. Finish by sprinkling the basil ribbons over the layers.
  5. Bring the sides of the roast together. Your roast now looks similar to it's original form. Secure with string. I'm sure there is a special, chef method of tying a roast but, for a home cook, the easiest way is to tie 5 separate strings along the length of the roast, knotting them tightly. Place the tied roast into a roasting pan with the seam facing down. (This will place the fat side up.)
  6. Add the seasoning: salt and pepper to taste, Herbs de Provence, paprika and garlic powder. Massage the seasoning into the roast.
  7. Insert a meat thermometer and place in the preheated oven for about an 1 1/4 hours or until the internal temperature is 160 degrees.

Help others. Give this recipe a rating.

4.8 stars from 10 ratings of Stuffed Pork Loin Roast

Good Digital Probe Thermometers from

The best meat thermometers

Over the years, I've gone through several meat thermometers. My first thermometer was of the manual probe variety. You can find these at any supermarket. After replacing it several times, I realized that they stopped working after a few uses and weren't very accurate. I was lucky to move into a new home that had a probe thermometer attached to the oven. This Kitchenaid oven was probably my favorite oven of all time. All I had to do is plug the thermometer into the oven, insert the probe into the meat, program the desired temperature and the oven would let me know when it was done. No more guessing.

Unfortunately, we moved from that house and my beloved Kitchenaid was left behind. Last year, my mother-in-law gifted me a digital probe thermometer she bought at Macy's. I must say, it works just as well as the one I left behind. It is made by Martha Stewart and consists of a probe which you insert into the meat while in the oven, a wire that you close in the oven door and stretch to the adjoining counter and a digital programmer. You can set it to let you know when your target temperature is reached or when a certain time has been reached. The best part is, you don't even have to know what target temperature you need. You simply select your meat type: beef, burger, lamb, poultry, or pork. Next you select the desired doneness: rare, medium-rare, medium, medium-well, or well-done. After you have made your choices you can walk away. The thermometer will beep loudly when the meat is done. I highly recommend this meat thermometer, or one similar, for those who are not lucky enough to have an oven with one built-in.

©Copyright Denise Mai, June 7, 2012. All rights reserved.

Follow me on Twitter! @denise_mai

Facts about this recipe.

Nutrition Facts
Serving size: 4 oz
Calories 305
Calories from Fat153
% Daily Value *
Fat 17 g26%
Saturated fat 7 g35%
Unsaturated fat 7 g
Carbohydrates 3 g1%
Sugar 2 g
Fiber 1 g4%
Protein 33 g66%
Cholesterol 100 mg33%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • Dressage Husband profile image

      Stephen J Parkin 3 years ago from Pine Grove, Nova Scotia, Canada

      Great recipe, but high in saturated fats and cholesterol, do not eat this too often! It would be better to use chicken or turkey if these two bad foods are issues for you. Personally I love the flavor of the pork and I am sure that was the appeal for you. The apple will at least help with some anti oxidants.

      The dates provide natural sugars so at least it will not aggravate blood sugars. Voted up anyway as it is a delicious treat on occasion.

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      Yummy - Might have to try this this weekend!

    • Sed-me profile image

      Sed-me 3 years ago from An undisclosed location.

      Pork loins are my favorite thing to make for special dinners, for the reasons you listed. Plus they are so easy. I am really excited to make this for my family. Thanks!

    • PaisleeGal profile image

      Pat Materna 5 years ago from Memphis, Tennessee, USA

      This looks great! I make pork loin with apples and garlic that is a family favorite. Will have to try this. Like the dates idea especially.

    • point2make profile image

      point2make 5 years ago

      Pork and apples are two of my favorite ingredients......I cook with them often but have never thought of adding dates and goat cheese. What a great idea....thanks for the tips I'll give it a try. Voted this tasty hub up!

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      This looks amazing! I like cooking pork loin, and goat cheese is one of my all-time favorites!

    • jellygator profile image

      jellygator 5 years ago from USA

      This looks fantastic and tasty, too!

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Susan--glad you came back. I wish there was a way to index recipes here. Until then, I just use Pinterest.

      Kristine--I hope you like it. It's really easy and you can assemble it the day before. Just let it sit on the counter a bit before baking so it will come to room temperature and cook evenly. Thanks for reading!

    • Kristine Manley profile image

      Donna Kristine 5 years ago from Atlanta, GA

      Oh my! This will be part of my Thanksgiving Dinner along with the turkey. Voted up.

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      Came back as I plan to make this and needed to check on the ingredients.

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Haha! Yes. Seems it might go well with your salad. :)

    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      This looks terrific! As you might have guessed, this is my kind of dish...

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      Sounds delicious! I have a few pork loins in my freezer and can't wait to try your recipe.

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      I'm glad you like it. Thanks for reading!

    • internpete profile image

      Peter V 5 years ago from At the Beach in Florida

      This looks awesome! Great job!

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Thanks, Angela!

    • Angela Brummer profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      Oh I am so hungry now. This sounds amazing. I will share this!

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Turkey tenderloin would be great Kelley! Let me know how it turns out. Thanks for the good feedback, Redberry. I hope you enjoy it. :)

    • Redberry Sky profile image

      Redberry Sky 5 years ago

      oh, Denise! Your pictures make it look out of this world :) I'm going to try this for Sunday lunch this weekend! Wonderful recipe, voted awesome.

    • profile image

      kelleyward 5 years ago

      We don't eat pork but I love the pictures you provided here. I might try this with a turkey tenderlion! Voted up! Take care, Kelley

    • denisemai profile image

      Denise Mai 5 years ago from Idaho

      Thank you, ladies! This really is an easy and inexpensive recipe. My favorite kind!

    • LauraGSpeaks profile image

      LauraGSpeaks 5 years ago from Raleigh, NC

      I love pork tenderloins and can't wait to try this recipe!

    • chrissieklinger profile image

      chrissieklinger 5 years ago from Pennsylvania

      This makes my mouth water....nicely done, can't wait to try it myself!

    • theraggededge profile image

      Bev G 5 years ago from Wales, UK

      That looks really simple and ever so luscious!