This Stuffed Pork Loin with Cranberries is a deliciously festive dish perfect for the holiday table or any special dinner. A beautiful pork loin is rolled with a sweet and savory cranberry stuffing, offering a combination of tender pork, tart cranberries, and earthy herbs in each slice. The cranberries bring a pop of color and tang, balanced by aromatic herbs and breadcrumbs that make the stuffing rich and hearty. This dish is not only impressive to look at but also relatively simple to prepare, making it an ideal centerpiece for your next gathering.
Ingredients:
- 1 (3-4 lb) pork loin, butterflied
- Salt and pepper, to taste
- 1 cup dried cranberries
- 1/2 cup breadcrumbs
- 1/4 cup chopped pecans or walnuts (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 cup chicken broth (or apple juice for a sweeter taste)
- 2 tbsp olive oil, divided
- Kitchen twine
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Cranberry Stuffing: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes. Add the dried cranberries, breadcrumbs, pecans (if using), thyme, rosemary, sage, and chicken broth. Stir until the mixture is well combined and slightly moistened. Remove from heat and let cool slightly.
- Prepare the Pork Loin: Lay the butterflied pork loin flat on a cutting board. Season both sides with salt and pepper. Spread the cranberry stuffing evenly over the pork, leaving a small border around the edges.
- Roll and Tie: Carefully roll the pork loin from one end to the other, encasing the stuffing inside. Use kitchen twine to tie the roast at 1-2 inch intervals, keeping it secure.
- Sear the Pork Loin: In an oven-safe skillet, heat the remaining olive oil over medium-high heat. Sear the stuffed pork loin on all sides until browned, about 3-4 minutes per side.
- Roast: Transfer the skillet to the preheated oven. Roast for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the pork loin from the oven, tent it with foil, and let it rest for 10-15 minutes before slicing. Serve with any pan juices and garnish with fresh herbs if desired.
Enjoy this beautiful, flavor-packed stuffed pork loin with your favorite sides for a truly special meal!
