Stuffed Pork Loin with Apples and Cranberries: A Show-Stopping Holiday Favorite

If you’re looking for the perfect centerpiece for your next family dinner, holiday celebration, or cozy Sunday feast, Stuffed Pork Loin with Apples and Cranberries is the ultimate star of the table. This dish is comforting, visually stunning, and packs a flavor punch with every juicy, tender bite.

Whether you’re cooking for Thanksgiving, Christmas, or just because you want to spoil yourself and loved ones with something amazing, this stuffed pork loin with apples and cranberries is about to become your go-to recipe.

Why You’ll Love This Stuffed Pork Loin Recipe

There are dozens of pork recipes out there, but here’s why this one shines:

• It’s sweet, savory, and seasonal — the combination of apples, cranberries, herbs, and pork creates a perfect balance of flavors.
• It looks incredibly impressive — but it’s actually simple to pull off, even for a beginner.
• Perfect for holidays — it feels festive and comforting without requiring a ton of last-minute effort.
• Make-ahead friendly — you can prep it earlier in the day and roast it when you’re ready.

Ingredients Breakdown

Let’s take a closer look at the heroes behind this flavorful masterpiece.

For the Pork Loin

• 1 (2.5 to 3 lb) boneless pork loin roast, butterflied – the centerpiece of your dish.
• 1 tablespoon olive oil – helps the outside brown beautifully.
• Salt and black pepper, to taste – enhances the natural flavors.
• Kitchen twine – essential for tying the roll tightly.

For the Stuffing

• 1 tablespoon butter – starts the flavor base.
• 1 small onion, finely chopped – adds aromatic sweetness.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 large apple, peeled and diced – use Granny Smith for tartness or Honeycrisp for balance.
• 1/2 cup dried cranberries – adds a chewy, tangy sweetness.
• 1/2 cup chopped pecans or walnuts (optional) – for crunch and richness.
• 1/2 cup breadcrumbs (panko or fresh) – holds everything together.
• 1/4 cup chicken broth – moistens the stuffing.
• 1 teaspoon dried thyme or rosemary – earthy herb flavor to complement the pork.
• Salt and pepper, to taste

Step-by-Step Instructions: How to Make Stuffed Pork Loin with Apples and Cranberries

Let’s walk through how to make this stuffed pork loin with apples and cranberries step by step.

1. Preheat the Oven

Set your oven to 375°F (190°C) so it’s nice and hot when you’re ready to roast.

2. Make the Stuffing

In a medium skillet:

1. Melt the butter over medium heat.
2. Add chopped onion and sauté for 3–4 minutes until soft.
3. Stir in garlic, diced apples, and dried cranberries.
4. Cook for another 2–3 minutes.
5. Add in breadcrumbs, chopped nuts (if using), broth, herbs, salt, and pepper.
6. Mix well and let cool slightly.

Pro Tip: If you’re making this ahead of time, you can refrigerate the stuffing until ready to use.

3. Butterfly and Flatten the Pork Loin

Using a sharp knife:

1. Butterfly the pork loin by slicing it horizontally, ¾ of the way through.
2. Open it like a book.
3. Place a layer of plastic wrap on top and pound gently to even out the thickness (about ¾-inch thick).
4. Season both sides with salt and pepper.

4. Fill and Roll the Pork

1. Spread the cooled stuffing evenly across the surface.
2. Roll the pork up tightly from one long edge.
3. Tie it with kitchen twine every 1–2 inches to secure.
4. Rub the outside with olive oil and season lightly again.

5. Roast

1. Place the pork roll seam-side down in a baking dish or roasting pan.
2. Pour a bit of broth into the pan if you want extra moisture.
3. Roast for 60–75 minutes, or until internal temperature hits 145°F (63°C).

Tip: If you like a bit more browning, broil for 2–3 minutes at the end.

6. Rest and Slice

Tent the pork with foil and let it rest for 10–15 minutes before slicing into juicy, beautiful rounds.

Serving Ideas for Stuffed Pork Loin with Apples and Cranberries

This dish is already a star, but here are some fantastic sides to pair with it:

• Garlic mashed potatoes
• Maple-glazed carrots
• Brussels sprouts with bacon
• Cranberry sauce
• Gravy made from pan drippings

Expert Tips & Tricks

• Don’t skip the resting period – this locks in juices and keeps every slice tender.
• Use an instant-read thermometer – no guesswork on doneness.
• Add bacon to the stuffing for smoky depth.
• Use a roasting rack to allow heat to circulate evenly.

Make-Ahead & Leftovers

To Make Ahead:

• Stuff and roll the pork up to 24 hours in advance and refrigerate.
• Let sit at room temperature for 30 minutes before roasting.

Leftover Ideas:

• Sliced cold on sandwiches with mustard or chutney
• Reheated with gravy over rice or mashed potatoes
• Cubed and tossed into salads or grain bowls

Variations on Stuffed Pork Loin with Apples and Cranberries

• Swap apples for pears for a subtler sweetness.
• Add sausage to the stuffing for more richness.
• Use cornbread crumbs instead of panko for a Southern-style twist.
• Glaze the outside with a maple-Dijon mix for an extra flavor layer.
• Stuff with spinach and feta for a Mediterranean version.

Storage & Reheating Instructions

• Store leftovers in an airtight container for up to 4 days in the fridge.
• Freeze slices wrapped in foil and placed in a freezer bag for up to 2 months.
• Reheat gently in the oven at 325°F, covered with foil, until warmed through.

FAQs: Stuffed Pork Loin with Apples and Cranberries

Q1: Can I use pork tenderloin instead of pork loin?
No, tenderloin is too thin and lean for stuffing. Stick with pork loin for best results.

Q2: How do I keep the pork from drying out?
Don’t overcook it — 145°F is perfect. Letting it rest is also crucial.

Q3: Can I prep this the night before?
Absolutely! Roll it up and refrigerate it. Bring it to room temp before roasting.

Q4: What apples are best for stuffing pork?
Granny Smith (tart) or Honeycrisp (balanced sweet-tart) are ideal.

Q5: Can I skip the nuts in the stuffing?
Yes, totally optional! The stuffing will still be delicious.

Q6: What wine pairs well with stuffed pork loin?
Try a light red like Pinot Noir or a dry white like Chardonnay.

Q7: Can I make this gluten-free?
Yes—use gluten-free breadcrumbs and double-check your broth and seasonings.

Q8: Should I cover the pork while baking?
You don’t need to, but tenting with foil toward the end can help avoid over-browning.

Q9: Can I add cheese to the stuffing?
Sure! A sprinkle of sharp white cheddar or goat cheese is fantastic.

Q10: How do I make gravy from the drippings?
Whisk a bit of flour into the drippings in a skillet, add broth, and simmer until thickened.

Conclusion: The Pork Loin Centerpiece Everyone Will Talk About

When you serve Stuffed Pork Loin with Apples and Cranberries, you’re not just putting dinner on the table—you’re creating a memorable experience. The mix of sweet apples, tangy cranberries, and savory pork is a harmony of flavors that feels both comforting and special.

Whether you’re cooking for the holidays or just a cozy night in, this stuffed pork loin with apples and cranberries will absolutely steal the show. It’s elegant, flavorful, and easier than it looks—what more could you ask for?

So go ahead—grab your ingredients, tie up that roast, and get ready for applause. Because this dish is not just food. It’s a celebration on a plate.

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