Cranberry Apple Stuffed Pork Loin

Pork loin roast stuffed with chopped apples, walnuts, cranberries, shallots, and panko breadcrumbs. Perfect for holiday entertaining!

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Photography Credit: Elise Bauer

September has arrived and with it, hints of fall, ripening apples, and kids everywhere going back to school.

We adapted this recipe from one in a local grocery circular and just happened to have a pork roast in the freezer longing to be eaten.

The stuffing ingredients—breadcrumbs, 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.

Cranberry Apple Stuffed Pork Loin Recipe

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  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Yield: Serves 6 to 8

Ingredients

  • 1 boneless pork loin (about 3 to 4 pounds)
  • Sea salt and freshly ground pepper
  • 1/2 cup panko or homemade breadcrumbs
  • 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 450°F.

2 Butterfly the pork roast: Place the pork loin roast fat side down on a cutting board. Note that one long side of the pork loin roast will be thicker, and one side thinner.

Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45° degree angle, stopping a half inch from reaching the bottom of the roast.

Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line.

As you cut, you can open up the top part of the roast like a book. Keep making slow, even cuts until you have "rolled" the roast out completely.

3 Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap.

Pound with a meat mallet to flatten to a somewhat even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper and set aside.

4 Make the filling: Place the panko and stock in a small bowl and stir to combine.

Stir in the apples, walnuts, cranberries, shallots, maple syrup and rosemary.

5 Roll up pork roast with filling: Spread the filling over surface of the pork, leaving an inch margin around all sides except for the fat layer side—with that side leave a 2-inch margin.

Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.

6 Secure with kitchen string. Tie the roast in 1 to 2 inch intervals with cotton kitchen string.

At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

7 Bake: Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F.

8 Rest and serve: Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve.

Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy.

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Showing 4 of 19 Comments

  • Ruth

    I made this using pork tenderloin and it was delicious! I used fuji apples because that is what I had – worked just fine. When I roasted it, I made a ‘rack’ from a few Rosemary branches. After baking I Removed the tenderloin and tented, removed the Rosemary branches and tossed, then scraped the pan,browned some flour, added 1/4 c of Port, more chicken stock. Stirred til a little thickened. It made a nice sauce.
    Actually, tenderloins generally come 2 to a package, so I made 2, wrapped one in heavy foil and froze it unbaked. I hope it turns out as good. Will let you know.

  • Gina

    This sounds amazing! I just want to double check that you don’t oil or season the outside of the roast before it goes in the oven? Thank you!

  • 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!!!

  • Anne

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

  • 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.

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