Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

35
tahoegirl 125

"An easy and impressive dish that tastes wonderful."

Ingredients

1 h 35 m {{adjustedServings}} servings 267 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
  2. Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
  3. Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
  4. Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

35
  1. 42 Ratings

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My husband and I really enjoyed this recipe. I did make a few changes - As pork loin can be a little too lean - I brined the pork. I don't usually buy Stovetop stuffing but I did have a bag of ...

We loved this roast and have decided it will be our Chrismas Holiday meat dish. I followed the recipe with the following tweaks: Brined pork overnight. Did NOT trim fat from loin. Increased wate...

Tried this last night-was excited as we love the taste of apple and pork but this was just so-so. Found the recipe to be on the dry side, and if I make it again, I will not use the chicken stuff...