Ingredients
For the Pork Loin:
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1 (2.5 to 3 lb) boneless pork loin roast, butterflied
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1 tablespoon olive oil
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Salt and black pepper, to taste
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Kitchen twine, for tying
For the Stuffing:
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1 tablespoon butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 large apple, peeled and diced (Granny Smith or Honeycrisp)
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1/2 cup dried cranberries
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1/2 cup chopped pecans or walnuts (optional)
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1/2 cup breadcrumbs (panko or fresh)
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1/4 cup chicken broth
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1 teaspoon dried thyme or rosemary
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Salt and pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Make the stuffing:
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In a skillet, melt butter over medium heat.
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Add onion and cook until soft (3–4 minutes).
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Add garlic, apples, and cranberries. Cook for another 2–3 minutes.
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Stir in breadcrumbs, nuts (if using), broth, thyme, salt, and pepper. Mix well and let cool slightly.
3. Butterfly the pork loin:
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Using a sharp knife, cut the pork loin lengthwise, about ¾ of the way through, then open it like a book.
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Place plastic wrap over the pork and pound it to an even thickness (~¾ inch).
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Season both sides with salt and pepper.
4. Stuff and roll:
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Spread the cooled stuffing evenly over the pork.
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Roll it up tightly, starting from one long side, and tie with kitchen twine every 1–2 inches to secure.
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Rub outside with olive oil and season lightly with salt and pepper.
5. Roast:
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Place pork seam-side down in a baking dish or roasting pan.
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Roast for 60–75 minutes, or until internal temperature reaches 145°F (63°C).
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Let rest, covered loosely with foil, for 10–15 minutes before slicing.
6. Serve:
Slice into ½–1-inch rounds and serve warm with your favorite sides — mashed potatoes, roasted vegetables, or a simple pan gravy.