Apple Stuffed Pork Loin

Apple Stuffed Pork Loin

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Fall is in the air and if you enjoy cooking like me, you can’t wait to start making recipes with pumpkin, apples and cranberries.  Try this apple stuffed pork loin for dinner tonight.  As you cook, your house will smell fragrant and warm and everyone will look forward to dinner tonight!


3-4 lb pork loin, butterflied and pounded to 1 inch thinkness

4 slices of rye bread, cubed

1 small onion, diced

2 cloves of garlic, minced

2 gala apples, peeled, cored and diced

1/4 cup of apple cider

1 cup of chicken broth

1 Tbsp of melted butter

salt and pepper to taste


Preheat oven to 425 degrees.  Place bread cubes on a sheet pan and cook until toasted brown.

Meanwhile, in a large skillet, heat oil.  Add onion and garlic and cook 3 minutes.  Add apple cider and cook until all liquid is absorbed. Remove from heat and allow to cool in a large mixing bowl.

Add toasted bread cubes and chicken broth.  Mix thoroughly until the bread becomes moist and the mixture molds together.

Place stuffing down the center of the flattened pork loin.  Roll and secure with kitchen twine.  Baste in butter and season to taste.

Bake at 325 degrees for 90 minutes.  Let rest 10 minutes before slicing.

Sausage & Pepper Hoagie

Sausage & Pepper Hoagie

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Sometimes my family gets just as excited over a sandwich that took 30 minutes to make as they do a dinner that took me all day, lol.  Tuesday nights are crazy with homework and sports when you have five kids, so tonight dinner has to be quick and on-the-go.


2 packages of Mild Italian Sausages  (10 links)

3 bell peppers, sliced

1 large red onion, sliced

1 28 oz can of plum tomatoes

3 cloves of garlic, minced

1 Tbsp of dried basil

1 Tbsp of dried oregano

salt and pepper to taste

8 bakery-fresh hoagie rolls

In a large hot skillet, brown sausages on both side, about 3 minutes per side.  Remove from heat and set aside.

In the same skillet, saute onions and peppers in the oil left over from the sausages.  Cook until tender.  Add tomatoes, garlic and seasonings.  Bring to a boil then reduce heat to low.

Add sausages back to the skillet and allow them to simmer with the vegetables for 3 minutes.

Serve on a fresh bakery bun.