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Perfect Sunday Pork Roast Recipe with Easy Apple and Sage Stuffing

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A comforting and flavorful pork roast stuffed with a sweet and herbaceous apple and sage mixture, perfect for cozy Sunday dinners.

Ingredients

Scale
  • 4–5 lbs pork shoulder or pork loin roast, skin on
  • 2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 medium tart apples (like Granny Smith), peeled and diced
  • 1 small onion, finely chopped
  • 2 tbsp fresh sage leaves, chopped
  • 1 cup day-old bread cubes, crusts removed (about 100g; use gluten-free bread if needed)
  • 1/2 cup chicken broth (120 ml; can substitute with vegetable broth)
  • 2 tbsp unsalted butter (or dairy-free alternative)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line your roasting pan with foil for easier cleanup.
  2. Prepare the stuffing: In a skillet over medium heat, melt the butter. Add the chopped onion and cook until translucent, about 4-5 minutes. Then stir in the diced apples and cook for another 3 minutes until they soften slightly.
  3. Add fresh sage to the apple-onion mixture, then pour in the chicken broth. Bring to a simmer and add the bread cubes. Stir everything together so the bread absorbs the liquid but doesn’t become soggy. Season with salt and pepper, then set aside to cool slightly.
  4. Score the pork skin: Using a very sharp knife, carefully make shallow cuts in a crosshatch pattern across the skin—just the skin, not the meat. Pat the skin dry with paper towels.
  5. Season the pork: Rub olive oil, minced garlic, salt, and pepper all over the meat and skin.
  6. Stuff the pork: Carefully lift the flap of meat (if using a pork loin) or create a pocket in the shoulder and spoon in the apple and sage stuffing. Press it in gently so it stays put during roasting.
  7. Place the pork on the rack in your roasting pan, skin side up. Roast at 425°F (220°C) for 30 minutes to get that skin crackling started.
  8. Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C). Baste the pork occasionally with pan juices to keep it moist.
  9. Once cooked, remove the pork from the oven and let it rest for 15 minutes before carving.

Notes

Dry the pork skin thoroughly before roasting for best crackling. Use a meat thermometer to ensure pork reaches 145°F (63°C) for safe and juicy meat. If skin isn’t crisping enough, broil for a few minutes while watching closely. Stuffing should be moist but not soggy; add more broth if needed. Leftover pork and stuffing can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: pork roast, apple stuffing, sage, Sunday dinner, comfort food, pork shoulder, pork loin, roast recipe, easy pork roast

Find it online: https://lirafood.com/perfect-sunday-pork-roast-recipe-with-easy-apple-and-sage-stuffing/