Cranberry Apple Stuffed Pork

I still remember the first time I made this cranberry apple stuffed pork loin for my sister's holiday dinner. I was nervously watching the clock, hoping to nail that perfect pink center, when she walked into the kitchen and the aroma hit her—she actually stopped mid-sentence. That moment taught me something about cooking: when you take time to build layers of flavor, people notice before they even taste it. This dish became my go-to for impressing people without spending all day in the kitchen.

Last Thanksgiving, I made this for a small gathering, and my neighbor—the one who always has something critical to say about food—actually asked for the recipe. She came over the next week wanting to know my secrets. That's when I realized this dish has a quiet power. It's comfort and celebration wrapped up in one beautiful roll.

Ingredients

• Boneless pork loin (2-2.5 lb): This cut is lean and forgiving if you don't overcook it. Trimming the outer fat layer helps the seasoning stick, and the meat stays incredibly juicy when roasted properly.
• Olive oil (3 tablespoons total): Use good quality here—one tablespoon for building the stuffing base, two for creating that golden exterior that holds in all the moisture.
• Small onion, finely chopped: The smaller your dice, the better it melds into the stuffing. This becomes invisible texture but essential sweetness.
• Garlic cloves (2), minced: Don't skip the mincing step. Chunks of garlic can overpower, but properly minced garlic disappears into warmth and depth.
• Medium apples (2), peeled, cored, and diced: Granny Smith keeps its shape and adds tartness, Honeycrisp adds honeyed sweetness. I usually go half and half for balance. The dice should be small enough to nestle between the pork and mustard.
• Dried cranberries (¾ cup): These are the flavor anchors. They soften as they cook and create little pockets of tart intensity. Don't use sweetened cranberries here—the pork needs that tartness to sing.
• Walnuts (½ cup), chopped, optional: I leave these in most of the time. They add a subtle earthiness that makes people wonder what they're tasting. Toast them lightly before chopping if you want more pronounced flavor.
• Fresh thyme (1 teaspoon), chopped: This is the herb that makes it taste intentional. Fresh is incomparably better than dried for this dish—the brightness matters.
• Ground cinnamon, nutmeg (½ teaspoon and ⅛ teaspoon): These are whispers, not shouts. They remind you this is autumn or winter or a special meal. Measure carefully or you'll lose the pork entirely.
• Salt and pepper (½ teaspoon salt, ¼ teaspoon pepper for stuffing): Taste your stuffing before rolling. You'll need to season the outside of the pork too, so don't overdo it here.
• Dijon mustard (2 tablespoons): This creates a flavor bridge between the pork and stuffing. It mellows as it cooks but provides essential tang.
• Kitchen twine: Food-grade cotton works best. It won't slip and won't burn in the oven.
• Low-sodium chicken broth (1 cup): This becomes your sauce, so choose one you'd actually drink. It picks up all the caramelized bits from the pan.
• Salt and pepper for roasting, to taste: The final seasoning moment. This is where you taste and adjust before the oven.

Instructions

Heat your oven and start the stuffing:

Set the oven to 375°F and let it come to temperature—this matters for that golden exterior. While it heats, pour olive oil into a skillet over medium heat. You want it shimmering but not smoking. Add your finely chopped onion and listen for that gentle sizzle. This is the moment everything starts. Cook for 2-3 minutes until the onion softens and becomes slightly translucent at the edges.

Build the flavor base:

Add your minced garlic and stir constantly for about 30 seconds—just long enough to wake up the garlic but not let it brown. The smell should shift to something deeper and more complex. Now add your diced apples and those tart dried cranberries. Stir everything together and cook for 5 minutes. The apples will soften slightly and the cranberries will plump up. You're looking for a moment where everything looks tender but still holds its shape. The apples should give slightly when you press them with your wooden spoon.

Season and cool the stuffing:

Off heat, stir in your fresh thyme, cinnamon, nutmeg, salt, and pepper. Take a moment to taste a tiny spoonful—adjust salt or spices if needed. The stuffing should taste bright and slightly spiced, maybe even a bit too sweet and tart on its own. It will be perfectly balanced once it nestles inside the pork. Let it cool for 5-10 minutes while you prep the pork.

Butterfly the pork loin:

Place your trimmed pork loin on a cutting board. Using a sharp knife, place your hand gently on top of the loin and slice horizontally down the center, cutting about three-quarters of the way through but not all the way. You want it to open like a book. Now, if the loin is quite thick, make shallow cuts on each side to create an even rectangle about 1-inch thick. This step is about patience more than knife skills. Take your time, and you'll have a more evenly cooked roast.

Assemble the roll:

Open your butterflied pork and spread the Dijon mustard evenly over the inside surface. This creates a flavor barrier and helps everything stick together. Now spoon your cooled stuffing evenly over the mustard, leaving about a 1-inch border on all sides. Starting from one long side, roll the pork up tightly, like you're rolling a jelly roll. Tie it with kitchen twine at 1-2 inch intervals. The roll should feel secure but not strangely deformed. You're protecting the stuffing, not strangling the meat.

Season and sear:

Rub the outside of your roll with the 2 tablespoons of olive oil. This is your ticket to that golden, beautiful exterior. Sprinkle with salt and pepper to taste. Don't be shy here—the surface seasoning is what people taste first.

Roast with care:

Place your stuffed loin seam-side down in a roasting pan. Pour the chicken broth around it—not over it, around it. The liquid will create steam and keep the meat incredibly moist. Roast for 1 hour 10-20 minutes. Start checking the internal temperature at the 1-hour mark with a meat thermometer inserted into the thickest part of the pork, not touching the stuffing. You're aiming for 145°F. About halfway through roasting, tip the pan and use a spoon to baste the top with those pan juices. It's a small gesture that makes the biggest difference in moisture and color.

Rest and serve:

When you hit 145°F, remove the pork from the oven. Tent it loosely with foil and let it rest for 10 full minutes. This rest is when the meat relaxes and reabsorbs its juices. It's the difference between juicy and dry. After resting, carefully remove the twine, slice, and serve with those beautiful pan juices spooned over the top.

Save

My favorite moment with this dish came when my daughter, who'd been a picky eater for years, actually ate a whole slice without complaint and asked for seconds. She was tasting the sweetness of the apples and the tartness of the cranberries, but she was also tasting the care that went into making something beautiful for her. That's the real magic of a stuffed roast.

Why Butterflying Changes Everything

When you butterfly pork instead of stuffing it through a pocket, you get more surface area for flavor and a more even cook. The butterflied surface lets you spread that mustard layer directly on the meat, creating a flavor bond that a pocket would never have. Plus, when you slice it, every piece shows that spiral of stuffing—it's not just delicious, it's visually impressive, which matters more than people admit.

Choosing Your Apples Thoughtfully

The apple you choose changes the entire character of this dish. Granny Smiths keep their shape and add a sharp tartness that cuts through the richness of the pork. Honeycrisps are sweeter and softer, which makes the stuffing more dessert-like. I've settled on using half of each, which gives you tartness and sweetness in balance. The key is dicing them small enough that they become part of the stuffing texture rather than distinct chunks.

Making It Your Own

This recipe is your foundation, not your prison. I've made it with pecans instead of walnuts, with fresh sage instead of thyme, with dried cherries instead of cranberries. Each version works beautifully if you stay true to the balance of sweet, tart, and savory. The one thing I don't change is the mustard base—that flavor bridge is essential.

• If walnuts aren't your thing, toast some pecans or skip nuts entirely for a lighter filling
• Dried cherries or dried apricots can replace cranberries if that's what you have or prefer
• A pinch of ground ginger adds warmth without changing the essential character of the dish

Save

This stuffed pork loin lives in that perfect middle ground where it looks like you spent hours in the kitchen but doesn't actually demand that much of you. Make this when you want to feel like a confident cook and have people leave your table genuinely impressed.

Common Questions

→ What type of apples work best for the stuffing?

Granny Smith or Honeycrisp apples are ideal as they hold their shape and provide a balanced tartness and sweetness.

→ How do I ensure the pork loin stays moist during roasting?

Roasting with chicken broth in the pan and basting halfway through helps maintain moisture and adds flavor to the pork.

→ Can I prepare the stuffing ahead of time?

Yes, the stuffing can be made in advance and cooled before spreading onto the pork, which simplifies assembly.

→ Is it necessary to use kitchen twine when rolling the pork?

Using kitchen twine keeps the pork securely rolled, helping it cook evenly and retain the stuffing inside.

→ Are walnuts essential in the stuffing mixture?

Walnuts add texture and flavor but can be omitted or substituted with pecans for nut-free variations.