Stuffed Pork Loin with Cranberries and Apples for a Flavorful Dinner

There’s something magical about the combination of sweet and savory flavors, and this Stuffed Pork Loin with Cranberries and Apples delivers on both fronts. Perfect for cozy fall dinners or show-stopping holiday gatherings, this recipe feels fancy but is surprisingly approachable. I first made this dish for a family Thanksgiving, and it quickly became an annual request. Juicy pork, a perfectly balanced filling, and a golden, caramelized crust—what’s not to love?

If you’re ready to impress your guests without breaking a sweat, this stunning centerpiece has your name on it!

### Why You’ll Love This Recipe

• Flavor Explosion: The tart cranberries and sweet apples pair perfectly with the savory pork for a balance that will wow your taste buds.
• Impressive Yet Easy: This recipe looks like it came straight out of a gourmet kitchen, but it’s easier to make than you think!
• Ideal for Special Occasions: Perfect as the centerpiece for holiday meals, family dinners, or when you just want to make something extra special.
• Make-Ahead Friendly: You can prep the stuffing and the pork ahead of time to make cooking day stress-free.

### Ingredients Breakdown

**Essentials**

• Pork Loin: Look for a center-cut pork loin, about 2-3 pounds. It’s the perfect cut for stuffing and stays juicy when roasted.
• Apples: Go for firm, tart varieties like Granny Smith or Honeycrisp. They hold their shape and balance the sweetness beautifully.
• Dried Cranberries: Nature’s little jewels—these add tart sweetness and incredible texture to the stuffing.
• Breadcrumbs: Help bind the filling together. Panko or fresh breadcrumbs work well.
• Onion and Garlic: The aromatic foundation that keeps the flavor savory and rich.
• Fresh Thyme: Adds an herby elegance to the dish. You can substitute dried thyme if needed.
• Chicken Stock and Butter: Keep the stuffing moist and packed with flavor.

**Pro Tips**

• If your pork loin isn’t already butterflied, ask your butcher to do it, or you can carefully do it yourself at home with a sharp knife.
• No fresh cranberries? Dried cherries or raisins make great alternatives!

### Step-by-Step Instructions

1. Prepare the Filling: In a large skillet, melt butter over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes. Add the diced apples, dried cranberries, fresh thyme, and a pinch of salt and pepper. Cook for another 5-7 minutes until the apples are tender. Stir in the breadcrumbs and chicken stock, mixing well until everything is moistened and cohesive. Set aside to cool.
2. Butterfly the Pork Loin: Lay the pork loin flat on a cutting board. Use a sharp knife to carefully cut horizontally down the middle, creating a large rectangle. Be sure not to cut all the way through. Open it like a book.
3. Stuff and Roll: Spread the cooled stuffing evenly over the butterflied pork, leaving about an inch of border around the edges. Roll the pork tightly into a log and secure with kitchen twine at 1-2 inch intervals.
4. Sear for Flavor: Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet with a drizzle of oil over medium-high heat. Sear the pork roll on all sides until golden, about 2-3 minutes per side.
5. Roast to Perfection: Transfer the skillet with the pork to the preheated oven. Roast for 40-50 minutes or until the internal temperature reads 145°F (63°C). Let the pork rest for 10 minutes before slicing.

### Chef’s Tips and Tricks

• Use a meat thermometer to avoid overcooking your pork. It’s the best way to guarantee juicy results!
• Brush the outside of the pork with a mix of olive oil and honey for a beautifully caramelized crust.
• Leftover stuffing? Bake it in a small dish alongside the pork. It makes a great side!

### Recipe Variations and Serving Suggestions

• Spice it Up: Add a pinch of cinnamon or nutmeg to the stuffing for warm, cozy vibes.
• Make it Bacon-Wrapped: For extra indulgence, wrap the stuffed pork in bacon before roasting.
• Serving Ideas: Pair with roasted root vegetables, mashed sweet potatoes, or a fresh green salad. A glass of crisp white wine or spiced cider makes the perfect companion!

### FAQs

• Can I make this dish ahead of time? Absolutely! You can assemble the stuffed pork up to one day in advance and store it in the refrigerator. Just let it come to room temperature before roasting.
• How do I reheat leftovers? Slice the pork and warm gently in a covered dish in the oven at 300°F or in the microwave with a splash of stock to keep it moist.
• Can I freeze it? Yes! Wrap the stuffed pork tightly in plastic wrap and foil before freezing. Defrost overnight in the refrigerator before cooking or reheating.

### Recipe Card

Let’s make your dinner table shine! If you give this recipe a try, I’d love to hear how it turned out. Leave a comment below or share your masterpiece on social media using #TheKitchensAid. Happy cooking!