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Cranberry Apple Stuffed Pork Loin

A deliciously easy to make stuffed pork loin filled with cranberry and apple, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stuffing
  • 1 cup dried cranberries Use high-quality dried cranberries, not from a can.
  • 1 large crisp apple (e.g., Granny Smith or Honeycrisp) Diced.
  • 1 small onion Diced.
  • 1 stalk celery Diced.
  • 1 tablespoon fresh sage Chopped.
  • 1 cup breadcrumbs Toasted in butter.
  • 1/2 cup chopped pecans (optional) Adds texture and flavor.
  • 1/4 teaspoon cinnamon For extra flavor.
For the pork loin
  • 3 pounds pork loin Butterflied and rolled.
  • 2 tablespoons olive oil For searing.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, toast the breadcrumbs in butter until golden.
  3. Combine dried cranberries, diced apple, onion, celery, sage, toasted breadcrumbs, pecans, and cinnamon in a bowl.
  4. Butterfly the pork loin by slicing it sideways, leaving a hinge.
  5. Gently open the pork loin and fill with the stuffing mixture.
  6. Roll the pork loin tightly and secure with toothpicks or kitchen twine.
Cooking
  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear the pork loin on all sides until golden brown.
  3. Place in the oven and roast for approximately 90 minutes, or until a meat thermometer reads 145°F (63°C).
  4. Remove from oven and let rest for at least 10 minutes before slicing.

Notes

This dish can be prepped a day in advance and stored in the refrigerator. Slicing it thinly is best for serving left overs cold with mustard for a unique twist.