This moist and flavorful Apple Stuffed Sirloin Roast makes a great weekend dish and an impressive one to serve when there is company.
Pork roast can be a little dry and boring on its own. Stuffing the roast helps keep it moist, flavorful, and exciting. The presentation is also quite impressive when there is company. This Apple Stuffed Sirloin Roast is a roast you may want to prepare during the weekends or the holidays.
Apple Stuffed Sirloin Roast – A Well Loved Recipe
While I have many pork roast recipes on this blog, this stuffed pork roast is one I have made many times. The stuffing may differ from time to time, depending on the ingredients I have in the refrigerator and pantry but it never disappoints. It is moist, flavorful, and can be quite a treat.
Other Oven Roasted Pork Recipes
A huge piece of pork takes much lesser time to roast in the oven as compared to other meats. Do not be tempted to roast it for a longer period of time in the oven or it will dry out. As such, you will find me roasting a pork loin for the weekends or the holidays. You may want to check out the other pork roasts recipes on this blog as listed below.
1. Pistachio Crust Pork Loin Roast
2. Cranberry Sauce Pork Loin Roast
Pot Roasted Pork
Pot roast pork on the other hand takes a longer time to cook. In this method, the chunk of pork is first seared on the stovetop. As the name suggests, it is then immersed in broth in a pot and cooked slowly in the oven until tender. I like to simply cook mine on the stovetop instead of in the oven. The longer the pork is cooked, the more tender the meat. Please do check out the two pork pot roast I have on this blog.
1. Asian Pork Pot Roast
2. Marmalade Pork Loin Roast
Creamy Horseradish Gravy
When I roast meats, I like to add some water to the roasting pan.
1. This makes cleanup easier since any meat juices coming out of the roast will drip into the water and not get baked directly onto the roasting pan.
2. The water combine with the meat juices will provide a good amount of pan drippings to make a delicious gravy or sauce for the roasted meat.
I added 2 cups (480ml) water to the pan. After roasting for about 1½ hours, I am left with about 1 cup (240ml) of pan drippings to make a Creamy Horseradish Gravy, perfect with the roast pork. This gravy is the same one I made for this Pistachio Crust Pork Loin Roast.
Tools used in making this Apple Stuffed Sirloin Roast
This post contains affiliate links. Please read my disclosure policy here.
Farberware Nonstick Bakeware 11-Inch x 15-Inch Roaster with Flat Rack, Gray
Calphalon Contemporary Hard Anodized Nonstick 16-Inch Roasting Pan with Rack 5 piece Set
KitchenAid Stainless Steel Meat Thermometer
Apple Stuffed Sirloin Roast
Ingredients
- 3½ lbs sirloin roast (1.5 kg)
- Salt and ground pepper to taste
- 2 tbsp butter (melted)
- 2 cups water (480ml)
Stuffing
- 3 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 medium onion (diced)
- 1 medium carrot (peeled, diced)
- 1 stalk celery (diced)
- 2 medium apples (peeled, cored, diced)
- 1 cup breadcrumbs (120g)
- ½ tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 cup apple juice (240ml)
- ½ tsp salt
- ¼ tsp ground pepper
Creamy Horseradish Gravy
- 3 tbsp butter (52g)
- 3 tbsp all-purpose flour
- 1 cup pan drippings (240ml)
- 2 tbsp cream style horseradish
- 1 cup half-and-half (or milk) (240ml)
- ½ tsp salt
- 1/8 tsp ground pepper
Instructions
Stuffing
- Heat vegetable oil in a deep fry pan. Sauté garlic, onion, carrot, and celery for 2to 3 minutes. Add apples, breadcrumbs, and thyme. Stir to get everything well mixed.
- Add Worcestershire sauce and apple juice.
- Season with salt and ground pepper. Continue to cook until all water is absorbed, about 5 minutes. Turn off stove.
- Preheat oven to 400°F (200°C).
- Prepare Pork Sirloin Roast
- Using a boning knife (or similar), insert the knife just under the silver skin and slice all the way through the side until all the silver skin is removed.
- Cut open the sirloin roast lengthwise at 1/3 of the thickness from the bottom but do not cut through.
- Then, cut the remaining 2/3rd into half from the fold outwards so that it lays flat with three times the original spread.
- Sprinkle liberally with salt and pepper. Spoon prepared stuffing over the prepared spread-out pork sirloin.
- Carefully fold 1/3 of the pork sirloin over the middle. Then, fold the other 1/3 over the top.
- Using kitchen twine, tie the stuffed pork sirloin at the top end. Make a loop with the twine, then thread it around the meat and position it 1½inch (or closer if preferred)from the first piece of string. Hold on to the end of the first piece of string and pull tight to secure. Repeat this process all the way down the meat until you reach the end.
- Sprinkle prepared roast all over with salt and pepper.
- Place roast onto a wire rack in a deep pan. Brush melted over the top of the roast. Pour in 2 cups/480ml (or sufficient) water to cover the base of the pan with a ¼ inch water.
- Transfer to the preheated 400°F (200°C) oven and roast for 15 minutes. Reduce oven temperature to 350°F(180°C) and continue roasting for another 1hour to 1 hour 15 minutes or until internal temperature of roast (not stuffing)is about 150˚F (65°C).
- Remove and allow roast to restfor 10 minutes before removing string and slicing.
Creamy Horseradish Gravy
- Strain pan drippings through a fine sieve. You should get about 1 cup (240ml) of pan drippings. Discard solids.
- Melt butter in a small saucepan. Add all-purpose flour. Stir for 2 to 3 minutes until light brown and bubbly.
- Pour in pan drippings and whisk vigorously to dissolve the flour until smooth. Bring to a boil.
- Stir in cream style horseradish and half-and-half (or milk).
- Season with salt, and pepper. Continue to stir until gravy is thick and bubbly. Turn off stove.
- Transfer gravy to a gravy boat and serve with sliced sirloin roast.
Nutrition
Serving Suggestions
This Apple Stuffed Sirloin Roast is delicious served Whole Baked Sweet Potatoes (as seen here) or with Creamy Mashed Potatoes. I also made this Green Beans with Bacon to complete the meal. It was delicious and I hope you will give it a try.
NOTE: This post was originally published on January 13th, 2010 and updated on August 3rd, 2014. A rewrite, improved recipe with greater clarity, and new pictures were added on December 28th, 2020.
MaryMoh says
That looks very neat and delicious. Thanks for sharing.
V Meyer says
THIS was a wonderful recipe! ‘My husband accidentally bought 8lbs of pork sirloin and I was at a loss as to what to do with them. The first recipe I tried on a different website was not very good. I was afraid I was stuck w 6 more lbs of meat I wouldn’t like. I tried this one and the whole 2lb roast was eaten that night. I didn’t change a thing and it turned out perfectly. It was a little more involved than I had anticipated (having a 2 month old to attend to while making it) but worth it! It’s a keeper recipe! Thank you for sharing!
Linda says
Yes, it is a little involved but I think it is well worth the effort. The stuffing keeps the meat really moist. I am happy to hear that you and your husband enjoyed the roast. Thanks for letting me know.
All the best with your two month old baby. They grow up fast, so enjoy him/her at every stage of life. 🙂