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You need to broil to brown the top. And if you live north like Indiana for example. Your temp needs to be 400 and cook longer. I used a 4 lb loin.
Sounds great. I am using Pork Tenderloin and instead of shallots, caramelized onions. When onions are almost done, I add the rest to it to have it cooked some too and then fill the tenderloin.
This was yum! …..sorry it didn’t work out for you Ania….perhaps you should’ve chopped the apples and cranberries a bit smaller (?)… my stuffing was delicious ….everyone who tasted it agreed.(used honey instead of maple syrup )
I made this for the 3rd time this year, this last time for our yearly neighborhood holiday party and everyone raved about it! The meat was perfectly cooked, not dried out, and the stuffing delicious. The slices make for such a beautiful presentation too.
I don’t recommend this dish. The pork came out tasty but the stuffing wasn’t cooked through. The apples and cranberries were still hard after the meat was done. It tasted bad. Perhaps cooking the stuffing before rolling the meat would help. I was disappointed.
I was wondering if you cook the stuffing at all before you put it on the pork. Also, how far ahead can you prep and refrigerate before cooking? Thanks!
Hi Katia, I don’t cook the stuffing at all before adding it to the pork. You could easily make the roll-up a day before and then just cook it the day of (which is what I did for a holiday party last week). Works great!
This is our Christmas dinner every year! It is easy to make ahead and store so you are not spending lots of time prepping on the day of dinner!
Very good – have made it twice. Oven temp 325 doesn’t get it done though.
Would it be okay to prep the pork loin (stuff and tie it) the night before baking it?
Thank you for the response!
Hi Jenny, sure! That would work fine.
I’ve made this several times. It’s good, but in my opinion it sometimes can be a bit dry, and overcooked on the outside by the time it’s done on the inside.
This year (Christmas eve) I got much better results doing this: I butterflied the loin the night before and dry brined it (ie, laid it flat in a pan, sprinkled with 1/2 teaspoon Kosher salt per pound and let it sit in the refrigerator overnight). This salts the meat and helps it retain moisture. A couple of hours before cooking, I took it out and let it come to room temperature, while making the stuffing. When it was time to start cooking, I rolled it up with the still-warm stuffing (no additional salt). The internal temperature of the rolled-up loin was about 75 degrees.
I cooked it on my Traeger grill, using apple wood pellets. Low temperature at first (maybe 225) then eventually up to 325, until the internal temperature of the loin was about 135. About an hour and a half total. I don’t think the cooking temperature is critical. Better slower than too fast.
It was perfectly done all the way through, and juicy. With the light apple smoke flavor, it was the best ever.
This was a good recipe. I would make it again.
i made this tonight for New Years Eve. It turned out beautifully! I served it with scalloped potatoes and green beans. Thanks for the helpful directions. Happy New Year!
I’m so glad you liked it Cindy, Happy New Year!
Tasty and easy to make recipe, really love it, especially with the roasted walnuts! Thanks for it. ;)
For dietary reasons, can I substitute maple syrup for Splenda brown sugar?
First time I cooked this & it turned out good. I brined the pork loin overnite with only 2 tbsp of salt & other herbs & spices & rinsed it the next day. After filling & rolling the pork loin I rub the entire loin with salt & pepper. This Christmas, I will add more cranberries & salt & pepper the inside of the loin too. The gravy I made from the Drippings was too thick so I will adjust it to make it much thinner next time. I added wine & other herbs like rosemary & thyme to the gravy, it was delicious.
I’m so glad you liked it Grace! And great idea to brine the pork loin.
If I were going to make 2 at one time, how much would the cooking time increase if at all? Thank you!
Hi Denise, you will likely need to increase the cooking time, but I’m not sure by how much.
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.
wondering if this can be made ahead and then frozen?
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!
Hi Gina, with that thick pork fat layer, you don’t need any oil. You do season the pork on the inside.
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!!!
I accidentally left the maple syrup out & it flopped. Think twice before omitting this ingredient.