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


  • Author: Hannah

Ingredients

Scale

For the Pork Loin:

  • 1 (2.5 to 3 lb) boneless pork loin roast, butterflied

  • 1 tablespoon olive oil

  • Salt and black pepper, to taste

  • Kitchen twine, for tying

For the Stuffing:

  • 1 tablespoon butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 large apple, peeled and diced (Granny Smith or Honeycrisp)

  • 1/2 cup dried cranberries

  • 1/2 cup chopped pecans or walnuts (optional)

  • 1/2 cup breadcrumbs (panko or fresh)

  • 1/4 cup chicken broth

  • 1 teaspoon dried thyme or rosemary

  • Salt and pepper, to taste


Instructions

1. Preheat oven to 375°F (190°C).


2. Make the stuffing:

  • In a skillet, melt butter over medium heat.

  • Add onion and cook until soft (3–4 minutes).

  • Add garlic, apples, and cranberries. Cook for another 2–3 minutes.

  • Stir in breadcrumbs, nuts (if using), broth, thyme, salt, and pepper. Mix well and let cool slightly.


3. Butterfly the pork loin:

  • Using a sharp knife, cut the pork loin lengthwise, about ¾ of the way through, then open it like a book.

  • Place plastic wrap over the pork and pound it to an even thickness (~¾ inch).

  • Season both sides with salt and pepper.


4. Stuff and roll:

  • Spread the cooled stuffing evenly over the pork.

  • Roll it up tightly, starting from one long side, and tie with kitchen twine every 1–2 inches to secure.

  • Rub outside with olive oil and season lightly with salt and pepper.


5. Roast:

  • Place pork seam-side down in a baking dish or roasting pan.

  • Roast for 60–75 minutes, or until internal temperature reaches 145°F (63°C).

  • 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.