Pork Loin with Dried Plums, Apples, and Muenster

Prep Time: 15 minutes
Cook Time: 1-2 hours
Yields: 8 servings
Difficulty Level: Advanced


  • 2 tbsp Vegetable Oil
  • 1-1/2 Sweet Onions, chopped
  • 2 Cloves Garlic, minced
  • 1 cup Buholzer Brothers Muenster Cheese, shredded
  • 1 cup Apples, peeled and diced
  • 1 cup Dried Plums (prunes), diced
  • 1/2 cup Dry Breadcrumbs
  • 1/2 cup Chopped Walnuts, Toasted
  • 2 tbsp Fresh Sage, chopped or 1tbsp Dried
  • Salt and Pepper, to taste
  • 3 lbs. Boneless Pork Loin Roast, butterflied
  • 1/4 cup Water


  1. In skillet over medium-high heat, heat oil. Add onions; cook 2 minutes, stirring constantly. Remove from heat and cool completely.
  2. In large bowl, combine the onion mixture, cheese, apples, dried plums, breadcrumbs, walnuts, sage, salt, and pepper; mix well. Cover and refrigerate until chilled.
  3. Preheat oven to 400 degrees F. To stuff the pork, lay the butterflied loin flat; spread stuffing over the surface of the meat, leaving a narrow uncovered portion around edges. Roll up the loin, jelly-roll style, enclosing the stuffing. Tie the loin securely with string, and place in roasting pan that can be covered.
  4. Roast, uncovered, 15 minutes. Reduce oven temperature to 325 degrees F; add 1/4 cup of water to the bottom of the roasting pan. Cover and roast 1-1/2 to 2 hours, until the pork is thoroughly cooked and tender.
  5. Remove from the oven; let stand, covered, for 15 minutes before slicing. To serve, cut into 1/2 inch thick slices. Garnish with fresh sage leaves.
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