Apple Pecan Stuffed Pork Loin with Bourbon Maple Glaze


  • 1 2lb boneless pork loin
  • 2 granny smith apples
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 2 cloves garlic
  • 1/4 cup sugar chalet bourbon barrel aged maple syrup
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste


  2. Cut a 1 inch slit through the center of the pork loin stopping about half an inch away from the end of the pork loin.
  3. Peel and chop apples into little cubes. Mix apples, pecans, thyme, chopped garlic cloves and salt and pepper in a medium bowl.
  4. Stuff pork loin with apple mixture.
  5. Season pork loin with salt and pepper and place in baking dish.
  6. Place dish into oven, cook for 30 to 35 min or until internal temp of pork loin reaches 150°F.
  7. Transfer cooked pork loin onto cutting board and let rest for 5 minutes.
  8. While resting, mix Bourbon Barrel Aged Maple Syrup and apple cider vinegar.
  9. Glaze over sliced pork loin before serving.