Cranberry Stuffed Pork Loin
Elevate your dinner table with this stunning Cranberry Stuffed Pork Loin, a dish that perfectly balances savory and sweet flavors. Juicy, tender boneless pork loin is butterflied, filled with a festive stuffing of dried cranberries, chopped pecans, breadcrumbs, and a hint of orange juice, then carefully rolled and tied for an impressive presentation. Aromatic rosemary, garlic, and a touch of olive oil bring depth to the stuffing, while a golden, seasoned crust forms as the roast cooks to perfection. This elegant main course is surprisingly easy to prepare, taking just 30 minutes of prep before roasting to a tender, sliceable masterpiece. Ideal for holiday gatherings or special occasions, serve this cranberry-stuffed pork loin with roasted vegetables or a crisp green salad for a meal that’s as memorable as it is delicious. Keywords: cranberry stuffed pork loin, pork roast with cranberry stuffing, holiday pork recipe, elegant dinner idea, roasted pork loin recipe.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin
- 1 cup dried cranberries
- 0.5 cup chopped pecans
- 0.5 cup breadcrumbs
- 0.25 cup orange juice
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 roll butcher's twine
Instructions
Preheat your oven to 375°F (190°C) and prepare a roasting pan with a rack.
Butterfly the pork loin: Using a sharp knife, slice the pork loin horizontally, stopping about 1 inch from the bottom. Open the pork loin like a book. Cover with plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch.
In a bowl, combine dried cranberries, chopped pecans, breadcrumbs, orange juice, olive oil, minced garlic, fresh rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until evenly combined.
Spread the cranberry stuffing mixture evenly over the flattened pork loin, leaving a 1-inch border around the edges.
Carefully roll the pork loin tightly, starting from one of the short ends. Secure the roll by tying it with butcher's twine at 1-inch intervals.
Rub the outside of the pork loin with the remaining salt and black pepper.
Place the stuffed pork loin on the rack in the prepared roasting pan, seam side down.
Roast in the preheated oven for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F (63°C).
Remove the pork loin from the oven and tent it loosely with aluminum foil. Let it rest for 10 minutes before slicing.
Slice the pork loin into 1-inch thick pieces and serve warm. Pair with roasted vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 17.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
