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Cranberry Apple Stuffed Pork Loin
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Try this delicious fall-inspired stuffed pork loin with apples and cranberries for your next holiday feast!
Ingredients:
  • 1 boneless pork loin (about 3 to 4 pounds)
  • Sea salt and freshly ground pepper
  • 1/2 cup panko or homemade breadcrumbs
  • 1/2 cup chicken stock
  • 1 cup peeled, chopped tart green apples
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup minced shallots
  • 2 Tbsp pure maple syrup
  • 1 teaspoon minced rosemary
Instructions:
  • Preheat the oven to 450°F.
  • To butterfly the pork loin, lay the fat side down on a cutting board. Starting from the thinner side, cut at a 45-degree angle about an inch deep, stopping half an inch from the bottom. Then, keeping the knife parallel to the board, make shallow cuts to open up the roast like a book. Repeat until fully rolled out.
  • Flatten the butterflied roast to an even thickness: Place the pork roast between 2 layers of plastic wrap and use a meat mallet to pound it evenly. Remove the plastic wrap, season the pork with salt and pepper, and set aside.
  • Prepare the filling: Combine panko and stock in a small bowl. Mix in apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
  • Spread the filling over the pork, leaving a 1-inch margin on all sides except the side with the fat layer, which should have a 2-inch margin. Roll up the roast, starting from the end without the fat layer on the bottom.
  • Tie the roast at 1 to 2 inch intervals using cotton kitchen string. Optionally, wrap in plastic wrap and refrigerate if preparing ahead.
  • Start by slicking the bottom of a roasting pan with cooking spray or a touch of olive oil. Position the roast in the pan and bake at 450°F for 15 minutes to achieve a golden top, then lower the oven temperature to 325°F. Continue baking without a cover for approximately 30 to 40 minutes, or until the pork's internal temperature hits 140°F.
  • After roasting the pork, allow it to rest for 10 minutes under a foil tent. Remove the kitchen string and slice the roast into 1/2-inch thick slices. Serve with the delicious pan drippings or use them to make a flavorful gravy.

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