No ImageCranberry Apple Stuffed Pork Loin

Did you make it? Rate it!

  1. Johndickison

    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.

  2. Arno

    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.

  3. DLJ

    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 )


  4. LisaB

    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.


  5. Ania

    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.


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