Recipes Ingredients Meat & Poultry Pork Recipes Apple-Stuffed Pork Wellington Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs 10 mins Total Time: 3 hrs Servings: 8 Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package. Ingredients 1 boneless pork loin (3 ¼ pounds), trimmed of fat Coarse salt and freshly ground pepper 1 teaspoon ground coriander 2 tablespoons safflower oil ¼ cup dry white wine, such as Sauvignon Blanc 2 tablespoons unsalted butter 2 apples, such as Gala, cored and cut into ½-inch pieces (3 cups) ½ cup Dijon mustard 1 tablespoon prepared horseradish 1 tablespoon packed fresh sage leaves, finely chopped, plus sprigs for serving Basic Pie Dough All-purpose flour, for dusting 1 large egg, lightly beaten Crabapples, small apples, and fresh bay leaves, for serving Directions Pat pork dry with paper towels; season all over with salt and pepper. Sprinkle with coriander; rub onto pork. Heat a large skillet over medium-high. Swirl in oil, add pork, and cook until browned on all sides, 3 to 4 minutes a side. Transfer to a plate; let cool completely. Pour wine into skillet, bring to a simmer, and cook, scraping up browned bits from bottom, until reduced to about 1 tablespoon, 2 minutes. Let cool completely. Melt butter in a large skillet over medium. Add cut apples and cook, tossing occasionally, until softened and liquid has evaporated, about 7 minutes. Let cool completely. In a small bowl, combine mustard, horseradish, chopped sage, and wine sauce. Reserve 1/4 cup of mixture, then brush remainder over surface of pork. Make a 2-inch-deep slit lengthwise all the way across top of loin; stuff with cooked apples. Roll out one disk of dough on a lightly floured surface to a rectangle about 1 inch wider all around than pork. Place on a parchment-lined baking sheet. Center pork on dough; brush edges of dough with water. Roll out remaining disk of dough to a rectangle large enough to drape over pork with enough dough remaining for a border. Drape over pork; trim top and bottom doughs to a 3/4-inch border. Press and crimp edges with the floured tines of a fork to seal. Preheat oven to 400 degrees. From dough scraps, cut two 12-inch-long, 3/4-inch-wide pieces. Arrange crisscrossed on top dough layer. Refrigerate 30 minutes. Brush egg wash over entire surface, then cut a few small vents in top of dough. Bake 20 minutes; reduce temperature to 350 degrees and bake until pastry is golden and a thermometer inserted in middle of pork registers 138 degrees, about 5 minutes more. Let stand 30 minutes. Serve, garnished with crabapples, small apples, bay leaves, and sage sprigs, with reserved mustard mixture. Rate it Print