Treat your family to this moist and flavorful Apple Stuffed Sirloin Roast. It is 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 keeps it moist, flavorful, and exciting. The presentation is quite impressive when there is company. It also cooks a little faster because the meat is not as thick.
This Apple Stuffed Sirloin Roast is a dish I have made many times. The stuffing may differ a little different from time to time, depending on the ingredients I have in the refrigerator but it never disappoints. It is moist, flavorful, and tasty.
Treat your family to this moist and flavorful Apple Stuffed Sirloin Roast. It is a great weekend dish and an impressive one to serve when there is company.
- 2¼ lb sirloin roast (1 kg)
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1 onion (diced)
- 1 carrot (peeled, diced)
- 1 stalk celery (diced)
- 1 apple (peeled, cored, diced)
- 2 slices stale bread (diced)
- ¼ tsp dried thyme
- 1 tbsp Worcestershire sauce
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Heat 1 tablespoon vegetable oil in a fry pan. Sauté onion, carrot, and celery for 2 minutes. Add apple, breadcrumbs, and thyme. Stir to get everything well mixed.
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Add Worcestershire sauce and pour in ½ cup (120 ml) water.
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Season with salt and pepper. Continue to cook until all water is absorbed, about 3 minutes. Transfer to a bowl.
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Slice open the sirloin roast lengthwise at a third of the thickness but do not cut through. Then cut at another third so that it lays flat with three times the original spread.
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Sprinkle liberally with salt and pepper.
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Neatly spoon stuffing over the center portion of the spread-out roast.
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Bring the two sides up to meet in the center overlapping just a little.
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Tie the stuffed roast securely with kitchen string at 1 inch intervals cross-wise and once length-wise. Sprinkle with salt and pepper all over the roast.
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Place roast seam side down on a wire rack in a pan. Pour in sufficient water to cover pan with a quarter inch water. Drizzle remaining tablespoon of vegetable oil over the roast.
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Place in the oven at 375˚F (190˚C) for 1 hour to 1 hour 15 minutes or until internal temperature of roast (not stuffing) is about 160˚F (71˚C).
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Remove and allow roast to rest for 10 minutes before removing string and slicing.
This Apple Stuffed Sirloin Roast is delicious with mashed potatoes or a rice salad. Do give it a try.
NOTE: This post was updated on August 3rd, 2014 with new pictures.
Enjoy…..and have a wonderful day! 😎
MaryMoh says
January 13, 2010 at 8:34 amThat looks very neat and delicious. Thanks for sharing.
V Meyer says
October 5, 2016 at 9:03 amTHIS 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
October 5, 2016 at 8:45 pmYes, 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. 🙂