Cranberry Apple Stuffed Pork Loin

Chilling the pork roast before cutting will make the roast easier to cut.

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


  • 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 tart 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

Special equipment:


1 Preheat oven to 450°F.

2 How to butterfly the pork loin: 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.

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

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.

  • 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.

  • 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 )


  • 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.


  • 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.


  • Katia

    Hi Elise,

    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!

    • Elise Bauer

      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!

  • Jen

    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!


  • d4v1d

    Very good – have made it twice. Oven temp 325 doesn’t get it done though.


  • Jenny

    Would it be okay to prep the pork loin (stuff and tie it) the night before baking it?
    Thank you for the response!

  • John

    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.


  • Dyann DeGennaro

    This was a good recipe. I would make it again.

  • Cindy

    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!


  • Plancher

    Tasty and easy to make recipe, really love it, especially with the roasted walnuts! Thanks for it. ;)

  • Roxy

    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.

    • Elise Bauer

      I’m so glad you liked it Grace! And great idea to brine the pork loin.

  • Denise

    If I were going to make 2 at one time, how much would the cooking time increase if at all? Thank you!

    • Elise Bauer

      Hi Denise, you will likely need to increase the cooking time, but I’m not sure by how much.

  • 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!

    • Elise Bauer

      Hi Gina, with that thick pork fat layer, you don’t need any oil. You do season the pork on the inside.

  • 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.

  • 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.


  • 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!


  • jennifer

    This was very tasty even the picky eaters loved it


  • 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.


  • 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!


  • 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!


  • 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.


  • 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?

    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

  • 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

  • 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

  • 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.

  • 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.

  • 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. :)