Description
Cranberry & Herb-Stuffed Pork Loin
Ingredients
For the Pork Loin:
1 (3-4 lb) boneless pork loin
1 tbsp olive oil
2 tsp garlic powder
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper, to taste
For the Cranberry Stuffing:
1 cup fresh cranberries
1/2 cup dried cranberries
1/2 cup diced apples (like Honeycrisp or Granny Smith)
1/4 cup chopped celery
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp dried sage
1/2 cup chicken broth
1/2 cup breadcrumbs
For Garnish and Roasting:
Fresh thyme sprigs
1 lb root vegetables (like potatoes, sweet potatoes, and carrots), diced
2 tbsp olive oil
Salt and pepper
Directions
Prepare the Stuffing:
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onions, celery, and garlic for 2-3 minutes until softened. Add diced apples, fresh cranberries, dried cranberries, cinnamon, and sage. Stir in chicken broth and breadcrumbs. Cook for 2-3 minutes until the stuffing is moist and combined. Set aside to cool.
Prep the Pork Loin:
Preheat oven to 375°F (190°C). Butterfly the pork loin by slicing it lengthwise, being careful not to cut all the way through. Open it like a book and pound it slightly for even thickness. Season both sides with garlic powder, smoked paprika, thyme, salt, and black pepper.
Stuff and Roll:
Spread the cranberry stuffing evenly over the pork loin. Roll the pork tightly and secure with kitchen twine.
Roast the Pork:
Place the stuffed pork loin in a roasting pan. Toss diced root vegetables with olive oil, salt, and pepper, and arrange them around the pork. Roast for 50-60 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Baste with pan juices halfway through.
Serve:
Let the pork rest for 10 minutes before slicing. Serve with roasted vegetables and garnish with fresh thyme sprigs.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6-8
Calories: ~450 kcal per serving
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Step-by-Step Guide
1. Butterfly the Pork: Lay the loin flat. Using a sharp knife, slice horizontally through the middle, stopping about 1/2 inch from the opposite edge. Open it like a book. Cover with plastic wrap and gently pound to an even 1/2-inch thickness.
2. Make the Stuffing: Sauté onions, celery, and garlic until fragrant. Add all cranberries, apples, and spices, cooking for 2 minutes. Stir in broth and breadcrumbs until the mixture clumps together. Let it cool completely.
3. Assemble: Lay the pork flat, cut-side up. Spread the cooled stuffing evenly, leaving a 1-inch border. Roll the loin tightly away from you, starting from the long side.
4. Secure: Use kitchen twine to tie the roast at 1.5-inch intervals. This ensures it holds its shape during cooking.
5. Roast: Place the tied roast in the center of your pan with seasoned vegetables around it. Roast until a meat thermometer inserted into the thickest part of the pork (not the stuffing) reads 145°F.
6. Rest: Transfer the pork to a cutting board, tent with foil, and let it rest for a full 10 minutes. This redistributes the juices before slicing.
Serving Suggestions
Slice the pork into 1-inch medallions. Arrange on a platter with the roasted root vegetables. For a complete holiday meal, pair with creamy mashed potatoes, sautéed green beans with almonds, and a simple arugula salad with a lemon vinaigrette to cut the richness. The pan juices can be skimmed of fat and reduced slightly for a quick, flavorful sauce.
How-to Summary
This impressive dish involves butterflying and pounding a pork loin, preparing a savory-sweet cranberry and herb stuffing, rolling and tying the roast, and then roasting it with vegetables until perfectly juicy. The key steps are cooling the stuffing before use, securing the roll tightly with twine, and allowing the meat to rest before slicing for the best texture.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, for the stuffing. The recipe already uses dried sage and thyme. The fresh thyme sprigs are primarily for garnish.
What if I don’t have kitchen twine? You can use toothpicks or silicone bands designed for roasting, but twine is most secure. Ensure any toothpicks are removed before serving.
Can I prepare this ahead of time? Absolutely. You can stuff, roll, and tie the pork loin, wrap it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before roasting.
How do I store leftovers? Store sliced pork and stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth to prevent drying.
Can I use a different fruit? Dried cherries or apricots make excellent substitutes for dried cranberries. For fresh fruit, consider pomegranate arils as a tart, colorful alternative.
Common Mistakes to Avoid
- Using warm stuffing: This can cook the meat prematurely and make the roll difficult to handle. Always cool the stuffing completely.
- Not tying the roast securely: Loose ties cause the roll to unravel, spilling stuffing and cooking unevenly.
- Skipping the rest time: Slicing immediately will cause the flavorful juices to run out onto the cutting board, leaving the meat dry.
- Overcooking: Rely on a meat thermometer. The pork is safe and juicy at 145°F. It will continue to cook slightly while resting.
Conclusion
This Cranberry & Herb-Stuffed Pork Loin is a stunning centerpiece that masterfully balances savory and sweet flavors. While it looks professional, the clear step-by-step process makes it achievable for any home cook. By following the guide, avoiding common pitfalls, and utilizing the provided tips, you can create a memorable, flavorful meal perfect for holidays or special family dinners. The result is a juicy, tender roast with a festive stuffing that is sure to impress.