Cranberry Apple Stuffed Pork Loin

Stuffed pork loin with chopped apples, walnuts, cranberries, shallots, and croutons.

Photography Credit: Elise Bauer

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.

Cranberry Apple Stuffed Pork Loin Recipe

  • Yield: Serves 6.


  • 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


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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Showing 4 of 16 Comments

  • 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.

  • 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.

  • 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.

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