Description
Cranberry & Herb-Stuffed Pork Loin
Ingredients
For the Pork Loin:
1 (3-4 lb) boneless pork loin
1 tbsp olive oil
2 tsp garlic powder
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper, to taste
For the Cranberry Stuffing:
1 cup fresh cranberries
1/2 cup dried cranberries
1/2 cup diced apples (like Honeycrisp or Granny Smith)
1/4 cup chopped celery
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 tsp cinnamon
1/2 tsp dried sage
1/2 cup chicken broth
1/2 cup breadcrumbs
For Garnish and Roasting:
Fresh thyme sprigs
1 lb root vegetables (like potatoes, sweet potatoes, and carrots), diced
2 tbsp olive oil
Salt and pepper
Directions
Prepare the Stuffing:
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onions, celery, and garlic for 2-3 minutes until softened. Add diced apples, fresh cranberries, dried cranberries, cinnamon, and sage. Stir in chicken broth and breadcrumbs. Cook for 2-3 minutes until the stuffing is moist and combined. Set aside to cool.
Prep the Pork Loin:
Preheat oven to 375°F (190°C). Butterfly the pork loin by slicing it lengthwise, being careful not to cut all the way through. Open it like a book and pound it slightly for even thickness. Season both sides with garlic powder, smoked paprika, thyme, salt, and black pepper.
Stuff and Roll:
Spread the cranberry stuffing evenly over the pork loin. Roll the pork tightly and secure with kitchen twine.
Roast the Pork:
Place the stuffed pork loin in a roasting pan. Toss diced root vegetables with olive oil, salt, and pepper, and arrange them around the pork. Roast for 50-60 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Baste with pan juices halfway through.
Serve:
Let the pork rest for 10 minutes before slicing. Serve with roasted vegetables and garnish with fresh thyme sprigs.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6-8
Calories: ~450 kcal per serving
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