Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin

32 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
tahoegirl
Recipe by  tahoegirl

“An easy and impressive dish that tastes wonderful.”

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Ingredients

Adjust Servings

Original recipe yields 1 3-pound pork loin

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Directions

  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.

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Reviews (32)

Rate This Recipe
Baking Nana
94

Baking Nana

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 Mrs. Cubison's Cubed Stuffing. I made the whole bag of the stuffing - used some in the pork roast and served the rest on the side. I sauted the apples, dried cranberries & pecans as well as adding 2 stalks of celery and half a chopped onion with 1/2 a stick of butter. Used about 1 1/2 cups chicken broth to make up the stuffing. My pork loin was really thick - rather than trying to pound it thin I laid it on it's side as directed and sliced to within a 1/2 inch of the other side, laid it open like a book and then from the center of the roast sliced it both to the right and again to the left - folding back the meat. I ended up with a nice thin rectangle of pork. Spread the stuffing on the pork and rolled it up like a jelly roll. I didn't need to tie mine with kitchen twine. I notice that most recipes for pork roast call for cooking to 160 degrees....which can lead to dried out meat. I cooked mine to 140 - 145. Let rest while I made gravy out of the pan drippings (which were beautiful). Final internal temp. was about 150. Served with baked potatoes, green beans and Cranberry, Apple Apricot sauce. Delish! Thanks for an inspiring recipe.

Candice
48

Candice

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 water to 3/4 cup. Added 1/4 cup applebutter to apple, cranberry, pecan mixture. Increased chopped onion to 1/3 cup. Sauteed chopped onions along with 1/3 cup diced celery in 1 tablespoon butter to add to stuffing mixture. Stirred stuffing mixture into apple/cranberry/pecan mixture. After spreading the stuffing on the loin and tying in a roll, I quickly browned in 2 tablespoons olive oil; and placed in roasting pan to bake. I removed the roast when the internal temp reached 145 degrees. Covered with tin foil while I made the gravy from the pan drippings. This was probably the best pork loin roast I've ever eaten . It was so moist and had great flavor. It tasted like the best comfort food you could have. I served with sliced oven roasted sweet potatoes, applesauce and sour dough rolls.

muttzee
32

muttzee

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 stuffing mix but perhaps only bread cubes-the chicken flavoring gave the stuffing an odd flavor which we did not care for.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 11 g
  • 17%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

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