Cranberry Apple Stuffed Pork Loin

September has arrived and with it, hints of fall, ripening apples, and kids everywhere going back to school. We found this recipe in a local grocery circular and just happened to have a pork roast in the freezer longing to be eaten. The stuffing ingredients – croutons, apple, walnuts, cranberries, shallots, maple syrup and rosemary – worked well together, as one would expect looking at that list, and added a lovely fall dimension to the roast.

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Cranberry Apple Stuffed Pork Loin Recipe

  • Yield: Serves 6.

Ingredients

  • 1 boneless pork loin (about 3 pounds)
  • Sea salt and freshly ground pepper
  • 1 cup seasoned croutons
  • 1/2 cup chicken stock
  • 1 cup peeled, chopped green apples
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup minced shallots
  • 2 Tbsp pure maple syrup
  • 1 teaspoon minced rosemary

Method

1 Preheat oven to 325°F.

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2 Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Remove plastic wrap. Sprinkle pork with salt and pepper and set aside.

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3 Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, cranberries, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

4 Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.

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16 Comments

  1. Maureen

    Thank you so much for this great recipe. We had it for dinner tonight and it was fantastic. The stuffing has great flavor. I roasted it over some potatoes and onions and served it with roasted acorn squash. What a perfect meal to kick off the fall season!

  2. Randi

    This was a definite crowd pleaser. I stuffed the pork earlier this afternoon while my boys were napping so I just had to put it in the oven before our friends arrived for dinner. The stuffing was so tasty! The only problem I had was that despite using a meat thermometer the center was a bit underdone. I suppose I put the thermometer in the wrong place (I thought it was in the center!). I had to resort to microwaving a few of the slices from the center but was glad I hadn’t overcooked the ends. I’ll definitely be trying this again!

  3. Carey-Ann

    Hi Elise,

    I want to thank you for this recipe. I made it and also added cashews to it for our Christmas day dinner and it was very very good. I shall make this again and have been recommending this to my friends. Thanks again. Hope you enjoyed your Christmas. :)

  4. GG

    This is a great recipe. I did not use the shallots. I also used a prepared stuffing instead of croutons. Next time I will chop the nuts into a fine grind. It seems as though although I did chop the nuts finely the texture affected some of my guests.

  5. Shannon

    Absolutely delicious, the cranberries were the perfect addition. When I make it again, I will probably use less walnuts, I found their flavour oddly strong in the blend.

    Love your recipes.

  6. Geri Blansfield

    I prepared and served this to a camping group of apx. 60. In addition to a great taste, it was also very attractive. It received rave reviews and applause, and several asked for the recipe. I used bagged stuffing mix rather than croutons, and added a little browned ground pork sausage.

  7. martha ruhling

    I have used your cranberry apple stuffed pork recipe to rave reviews, How can I convert the volume to a 14 # turkey? I thank you now for a reply. martha ruhling

  8. jennifer

    This was very tasty even the picky eaters loved it

  9. Krista Y

    This turned out fantastic! We have our own hogs butchered and this time I decided to have them cut tenderloins for me. I really didn’t know how to cook them so this was my first try. Wow what a hit! The cranberry apple walnut stuffing was delicious and the pork loin was juicy and seasoned just right. This recipe is going into my keeper file for sure!

  10. Laura

    Hi Elise,

    I love this recipe and I would love to share it with some guests next week, but I can’t really think of what to serve it with! I was thinking maybe some snap pea side dish or green beans(I like to have vegetables on the side… plus the green next to this dish would be so colorful!)
    Any ideas or suggestions?

    Hi Laura, I’m so not a good person to ask about sides, as I tend to just keep things really simple. Maybe some herbed green beans? ~Elise

  11. Briony

    Hi Elise! I was just wondering if I could substitute fresh cranberries for dried cranberries, and if I did, would I have to change any of the other ingredients?
    Thanks!

    I’ve only tried it with dried cranberries. If you do try a substitution with fresh please let us know how it turns out for you. ~Elise

  12. Chris

    Great recipe! My family said it was one of the best dinners they’ve had. Thanks for it! I served it was a side of curried green beans with a little bit of cayenne (green beans, curry, butter, black pepper, cayenne and a cup of water, medium high heat, stir until it reduces to almost nothing). The spice married nicely with the sweet of the apples and cranberries.

  13. Erin

    Delish! The stuffing was very flavorful and fragrant. I used some leftover fresh breadcrumbs and dried breadcrumbs instead of croutons and I think it worked the same. The maple syrup and rosemary combo was great with the pork. We had it with braised kale on the side. This is going on my list for possible Christmas entrees.

  14. Ariana

    This was divine! I made this for dinner last night for my family, and it was enjoyed by everybody. I’m not one to make sides, and this dish definitively didn’t need one. But alas, my parents enjoy them. With this deliciously tender pork I made rice and lemony broccoli florets. The filling in the pork was amazing, and I usually don’t enjoy cranberries when plumped back up. The stuffing was my favorite, though instead of using pork loin I had used pork tenderloin.
    Elise, I love your website! You’re my always go-to for dinners an d tonight I’m making your Pot roast with Garlicky Mashed Potatoes.

  15. Anne

    I accidentally left the maple syrup out & it flopped. Think twice before omitting this ingredient.

  16. Melanie

    Wickedly delicious!!! Moist tender pork with a sweet & savory component. One of those recipes you can’t believe you got your hands on, and one you will continue to make time and time again and share with family. You know you’ve struck pay dirt when your picky husband goes for seconds. The only change I made was that I used Stove Top Chicken stuffing and reserved the rosemary for seasoning the top of the roast. I omitted the walnuts as I am alergic. I made a pork gravy and served it on the side with mashed potatoes, asparagus, and a house salad! Thank you so much for this recipe!!!

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