Cozy, festive, and bursting with fall flavors, this stuffed pork loin is a showstopper for any dinner table.
There’s something about the combination of savory pork, sweet apples, and tart cranberries that just feels like a warm hug. Whether you’re hosting a holiday meal or just want to elevate a weeknight dinner, this stuffed pork loin is packed with flavor, easy to prepare, and guaranteed to impress.
Why You’ll Love This Recipe
- Perfect for Special Occasions: A stunning centerpiece for a cozy family dinner or an elegant holiday feast.
- Flavor Explosion: The sweet-tart cranberries, juicy apples, and aromatic herbs bring incredible balance to the tender pork.
- Meal Prep Friendly: You can assemble and roll it ahead of time, making dinner stress-free and simple.
- Pairs Beautifully: Serve it with mashed potatoes, roasted veggies, or a crisp salad—it works with so many sides!
Ingredients Breakdown
What You’ll Need
- Pork Loin: Choose a 2-3 pound boneless pork loin that’s evenly shaped for easier stuffing.
- Apple: A crisp, slightly tart variety like Honeycrisp or Granny Smith works best.
- Dried Cranberries: Their tart sweetness complements the apples and pork beautifully.
- Shallots: Mild and slightly sweet, shallots add a lovely depth of flavor.
- Garlic: Because what’s a roast without a hint of garlic?
- Fresh Thyme & Rosemary: These fragrant herbs take the dish to the next level.
- Panko Breadcrumbs: Helps bind the stuffing together while adding a slight texture.
- Chicken Broth: Keeps the stuffing moist and adds rich flavor.
- Dijon Mustard: Adds a little tang and enhances the meat’s richness.
- Olive Oil & Butter: For sautéing and keeping the pork juicy.
- Salt & Pepper: The classics—don’t skimp!
Pro Tips
- No Pork Loin? You can use pork tenderloin, but it will be smaller and cook faster—adjust accordingly.
- Make It Nutty: Add chopped pecans or walnuts to the stuffing for an extra crunch.
- Prefer It Sweeter? A drizzle of maple syrup in the stuffing enhances the sweetness beautifully.
Step-by-Step Instructions
Step 1: Prepare the Filling
In a skillet over medium heat, warm the olive oil and butter. Sauté the shallots and garlic until fragrant, about 2 minutes. Add the apples, cranberries, thyme, and rosemary. Cook for another 3-4 minutes until the apples soften slightly. Stir in the breadcrumbs and chicken broth. Season with salt and pepper, then set aside to cool.
Step 2: Butterfly the Pork Loin
Place the pork loin on a cutting board. Using a sharp knife, carefully slice it open like a book, being careful not to cut all the way through. Open it up and pound it lightly to an even thickness.
Step 3: Add the Filling & Roll
Spread the cooled stuffing evenly over the meat. Carefully roll the pork loin from one end to the other like a jelly roll. Secure with kitchen twine at 1-inch intervals.
Step 4: Sear for Extra Flavor
Preheat the oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides until golden brown, about 4-5 minutes total.
Step 5: Roast to Perfection
Brush the outside of the pork loin with a little Dijon mustard for extra flavor. Transfer to the oven and roast for 40-50 minutes, or until an internal temperature of 145°F (63°C) is reached.
Step 6: Rest & Serve
Let the meat rest for 10 minutes before slicing. This keeps the juices inside, ensuring every bite is tender and flavorful.
Chef’s Tips and Tricks
- Don’t Skip the Searing! It locks in juices and adds a beautiful golden crust.
- Tying the Roast: If you don’t have kitchen twine, toothpicks can work in a pinch.
- Slicing Tip: Use a sharp knife to get clean, beautiful slices.
Recipe Variations and Serving Suggestions
Make It Your Own
- Swap the Fruit: Try pears instead of apples for a mellow, elegant twist.
- Add Cheese: Crumbled blue cheese or goat cheese makes this dish extra indulgent.
- Make It Spicy: A pinch of red pepper flakes gives the filling a little heat.
Serving Ideas
- Classic Pairings: Mashed potatoes, roasted Brussels sprouts, or wild rice pilaf.
- A Little Extra Sauce: A drizzle of balsamic glaze or a cider reduction takes this to the next level.
FAQs
Can I prepare this ahead of time?
Yes! Assemble, roll, and tie the pork loin up to a day in advance. Keep it refrigerated until ready to cook.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to prevent it from drying out.
Can I freeze it?
Yes—freeze it raw after stuffing and rolling, or freeze cooked slices. Thaw overnight in the fridge before roasting or reheating.
Stuffed Pork Loin with Apple and Cranberry
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Servings: 6
Ingredients:
- 1 (2-3 lb) boneless pork loin
- 1 apple, diced
- ½ cup dried cranberries
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- ½ cup panko breadcrumbs
- ¼ cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp butter
- Salt & pepper to taste
Instructions:
- Prepare the stuffing by sautéing the shallots, garlic, apple, cranberries, thyme, and rosemary. Stir in breadcrumbs and broth.
- Butterfly the pork loin and pound it to an even thickness.
- Spread the stuffing over the pork, roll it up, and tie with twine.
- Sear in a pan, then roast at 375°F (190°C) for 40-50 minutes.
- Rest, slice, and serve!
Give this recipe a try and let me know how it turns out! Snap a photo and tag #TheKitchensAid—I love seeing your creations!