Cranberry Apple Stuffed Pork Loin


Apples, toasted pecans, and dried cranberries join dry stuffing mix to create a tasty stuffing for pork loin in this simply elegant dish.

Modified from: Cranberry Apple Stuffed Pork Loin

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1 h 35 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  • Prep

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  1. Brine whole pork loin overnight
  2. Rinse pork thoroughly and pat dry. Discard brine
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Combine the stuffing mix and water in a mixing bowl; set aside.
  5. Cut loin 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.
  6. Place the pork loin between two sheets of heavy plastic on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
  7. Saute onion and celery until translucent; set aside
  8. Mix together chopped apple, applebutter, cranberries, and pecans into the stuffing mix. Add sauteed onion and celery mixture and stir til mixed well.
  9. 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.
  10. Lightly salt & pepper roll; quickly brown in olive oil and place into a roasting pan.
  11. 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.
  12. 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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