Cranberry Apple Stuffed Pork (Printable Version)

Tender pork loin filled with a sweet cranberry and apple blend, perfect for festive dinners.

# What You'll Need:

→ Pork

01 - 1 boneless pork loin, trimmed (2–2.5 lb)

→ Stuffing

02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium apples, peeled, cored, and diced
06 - ¾ cup dried cranberries
07 - ½ cup chopped walnuts (optional)
08 - 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
09 - ½ teaspoon ground cinnamon
10 - ⅛ teaspoon ground nutmeg
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper

→ Assembly

13 - 2 tablespoons Dijon mustard
14 - Kitchen twine

→ Roasting

15 - 1 cup low-sodium chicken broth
16 - 2 tablespoons olive oil
17 - Salt and pepper, to taste

# Directions:

01 - Set oven to 375°F.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until softened. Add apples, cranberries, and walnuts if using; cook for 5 minutes until apples are tender. Stir in thyme, cinnamon, nutmeg, salt, and pepper. Remove from heat and allow to cool slightly.
03 - Place pork loin on a cutting board, slice lengthwise down the center without cutting through completely. Open the loin like a book and make shallow cuts to flatten into an even rectangle about 1 inch thick.
04 - Spread Dijon mustard evenly over the inside of the pork. Evenly spoon the stuffing over the mustard, leaving a 1-inch border.
05 - Roll the pork loin tightly from one long side and secure with kitchen twine at intervals of 1 to 2 inches.
06 - Rub the outside of the rolled loin with 2 tablespoons olive oil, then season with salt and pepper to taste.
07 - Place the stuffed loin seam-side down in a roasting pan. Pour chicken broth into the pan. Roast for 70 to 80 minutes until internal temperature reaches 145°F, basting with pan juices halfway through cooking.
08 - Remove the loin from oven and tent loosely with foil. Let rest for 10 minutes. Remove kitchen twine, slice, and serve with pan juices.

# Expert Advice:

01 -
  • It looks absolutely restaurant-worthy when you slice it open, but it's honestly not fussy once you get past that butterfly step
  • The sweet-tart cranberry and apple stuffing balances the rich pork in a way that feels a little fancy but tastes completely natural
  • You can prep the stuffing hours ahead, which means less chaos when family arrives
  • It's gluten-free and elegant enough for holiday tables, casual enough for a Wednesday dinner party
02 -
  • Don't skip the resting time. I learned this the hard way by slicing too early and watching all those beautiful juices run onto the cutting board instead of staying in the meat.
  • A meat thermometer is non-negotiable here. Pork at 145°F is safe and stays moist. Anything higher and you're fighting a dry roast no matter how careful you were.
  • Taste your stuffing before rolling. It should be slightly over-seasoned because it will mellow inside the pork. This small step prevents bland disappointment.
  • Basting matters more than you think. Those pan juices are liquid gold—use them.
03 -
  • If your pork loin is very thick, ask your butcher to butterfly it for you. It's worth the small ask and removes the pressure from that knife work.
  • Make the stuffing a full day ahead if you want. Cool it completely, store it covered in the refrigerator, and assemble the morning of cooking. This lets the flavors develop and makes your cooking day simpler.
  • Save those pan juices. Strain them, skim the fat if you like, and serve them over the sliced pork. They're where all the flavor ends up.

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