Go Back

Cranberry Apple Stuffed Pork Loin

This hearty meal combines tender, juicy pork with a sweet and tangy stuffing of tart apples, chewy cranberries, and crunchy walnuts, making it perfect for family gatherings or cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pork
  • 3 to 4 pounds Boneless pork loin Ensure juicy, tender meat that's perfect for stuffing
  • 1 teaspoon Sea salt Adjust to taste
  • 1 teaspoon Freshly ground pepper For best flavor
For the Stuffing
  • 1 cup Panko or homemade breadcrumbs Light and crispy
  • 1 cup Chicken stock Keeps stuffing moist
  • 2 cups Tart green apples Granny Smith works well
  • 1 cup Dried cranberries Provides sweetness and chewy texture
  • 1/2 cup Chopped walnuts Toasted for flavor
  • 1 medium Minced shallots For aromatic richness
  • 2 tablespoons Pure maple syrup Enhances overall flavor
  • 1 tablespoon Minced rosemary Earthy essence complements the pork

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Prepare a roasting pan by lining it with parchment paper or lightly greasing it.
  2. Rinse the boneless pork loin under cold water and pat dry with paper towels. Season the pork with salt and pepper on all sides.
  3. In a large skillet over medium heat, add a tablespoon of oil. Once heated, combine minced shallots and sauté until golden and fragrant, about 3-4 minutes.
  4. Add diced tart green apples, dried cranberries, and chopped walnuts. Cook for an additional 2-3 minutes until the apples soften slightly.
  5. Stir in panko breadcrumbs, chicken stock, maple syrup, and minced rosemary. Mix well and simmer until the stuffing is moist but not soggy.
  6. Carefully make a lengthwise slit down the middle of the pork loin, creating a pocket for the stuffing.
  7. Stuff the pork loin generously with the apple-cranberry mixture, pressing down gently.
  8. Tie the pork loin with kitchen twine or secure it with toothpicks at each end.
Cooking
  1. Place the stuffed pork loin in the roasting pan and roast in the preheated oven for about 1.5 hours or until the internal temperature reaches 145°F (63°C).
  2. Let the pork rest for 10-15 minutes before slicing.

Notes

Store any uneaten pork loin in an airtight container in the refrigerator for up to 3 days. To reheat, cover the slices with foil and warm them in the oven at 350°F (175°C) until heated through. Alternatively, freeze slices in a freezer-safe container for 2-3 months.