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Easy Stuffed Pork Loin Recipe with Cranberry and Apple, beautifully arranged on a plate.

Stuffed Pork Loin

This Easy Stuffed Pork Loin Recipe - Cranberry Apple is a cozy, sweet, and tangy dish that is simple to prepare, making it ideal for special occasions or a comforting weeknight meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pork Loin and Stuffing
  • 1 piece pork loin (about 2.5 to 3.5 pounds, not tenderloin) Choose a loin that is evenly shaped for even cooking.
  • 1 to 1.5 cups diced apple (Honeycrisp or Granny Smith) Honeycrisp for sweetness, Granny Smith for tartness.
  • 1 cup dried cranberries Dried cranberries preferred for ease.
  • 1 small onion, finely chopped
  • 2 to 3 cloves garlic, minced
  • 1 to 2 tablespoons olive oil or butter For cooking the onion.
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary (or a mix) Use fresh herbs if available.
  • 1/2 cup breadcrumbs or cooked stuffing mix Optional, but helps bind the stuffing.
  • 1/2 cup chicken broth or apple cider Add splash at a time for moisture.
  • 1 piece butcher twine For tying the rolled pork loin.
  • 1 piece sharp knife For cutting the pork loin.

Method
 

Preparation of Stuffing
  1. Heat olive oil in a pan, add onion and cook until soft and fragrant.
  2. Add minced garlic and cook for about 30 seconds.
  3. Stir in diced apple and cook for a few minutes until starting to soften.
  4. Add cranberries, herbs, salt, and pepper; mix well.
  5. If using, add breadcrumbs or stuffing mix; blend in a little broth or cider until moist but not soggy.
Preparing the Pork Loin
  1. Lay pork loin on a cutting board, cut lengthwise not all the way through, like a book.
  2. Pat the inside dry and season with salt, pepper, and herbs.
  3. Spread stuffing across the inside, leaving a border to prevent spillage.
  4. Roll the loin tightly like a jelly roll and tie securely with butcher twine every 1.5 to 2 inches.
Roasting
  1. Place tied pork loin on a baking sheet or in a roasting pan; optionally add sliced onions or extra apple around it.
  2. Roast at 375°F until the internal temperature reaches 145°F.
  3. Allow to rest for at least 10 minutes before slicing.

Notes

Serving suggestions include roasted potatoes, green beans, wild rice, or a big salad. Leftovers can be used in sandwiches. Avoid overcooking the pork loin and let it rest post-roasting for juicy slices.