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Laughing Spatula / Recipe Index / Holidays / Stuffed Pork Loin with Apples, Cranberries and Pecans

Stuffed Pork Loin with Apples, Cranberries and Pecans

By Kathi & Rachel

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This delicious, sweet and savory Pork Loin is stuffed with apples, pecans and dried cranberries. Topped with a  dijon crust, it browns up like candy! This recipe is perfect for Christmas dinner, a dinner party, or a weeknight meal with leftovers for the week!

stuffed pork loin on a white plate with apple garnish

Stuffed Pork Loin Recipe

Preheat oven to 400 degrees farenheit. To start, you will want to purchase a boneless 2-3 lb. pork loin, and butterfly or roll cut it. Here is a great video on how to butterfly/roll cut a pork loin roast.  This video shows 2 methods of how you can cut your pork loin that work for this recipe– butterfly, and roll cut. I prefer roll cut so there is a nice beautiful spiral, but butterflying also works great. After cutting your pork loin, cover it in plastic wrap while it is laid out, and pound it with a meat tenderizer. Place it in the refrigerator while the stuffing is chopped and sautéed. 

sautéing apples cranberries onions and pecans in a black pan

Next step is to skin &  finely chop apples, red onion, and pecans. Melt the butter in a sauce pan, sautée garlic, sage, rosemary, and add apples, red onion, pecans and dried cranberries. Sautee for 2-3 minutes, coating the mixture in the butter. Remove from heat. 

adding stuffing on top of pork loin roll

Next, add the stuffing to the pork loin, and roll it up. Tie it with cooking twine to retain roll. Set aside. 

pork loin roll tied with cooking twine

Next up, we make a quick mixture of whole grain dijon mustard, brown sugar, and honey. We use this to slather the pork loin after it is stuffed. It really gives such a delicious crust to the pork loin…like porky candy! If you prefer less of a crust, you can save this step for more of a sticky coating (to do this, save this mixture for when the pork is done, slather mixture, and broil on low for 2 minutes before serving).

pork roast slathered in honey mustard in white casserole dish

What temperature should pork loin be cooked to?

I cooked my stuffed pork loin in a 3 inch deep casserole dish, covered in foil for about 1 hour. According to the National Pork Board, pork loin should be a minimum of 145 degrees Fahrenheit. I recommend using a meat thermometer at the pork loins thickest, most middle point to ensure it is fully cooked. 

basting pork loin with honey mustard sauce

Once the pork loin is fully cooked, remove from the oven. You can slather more mustard on it if you like (make a fresh batch so you aren’t cross contaminating!).

PRO TIP: I placed mine on a wire rack over foil to allow for it to cool faster, an optional step that works great if you are in a hurry to serve!

cutting pork loin on a white cutting board

Slice up the pork loin, and serve! This dish is delicious served with mushroom gravy drizzled on top. Yummm!

If you need other ideas for Christmas Dinner or for a Dinner Party, we recommend these:

  • Spinach Artichoke Stuffed Pork Tenderloin
  • Proscuitto Wrapped Pork Tenderloin
  • Chicken in Mustard Cream Sauce
  • Chicken in White Wine Sauce
stuffed pork loin on a white plate with apple garnish

Stuffed Pork Loin with Apples, Cranberries and Pecans

A delicious and easy recipe perfect for the holidays!
4.96 from 21 votes
Print Pin Rate
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Servings: 6 people
Author: Kathi & Rachel

Ingredients

  • 1 boneless pork loin (2-3 lbs in weight)
  • 2 tbsp butter
  • 1 tsp finely fresh chopped sage
  • 1 tsp finely fresh chopped rosemary
  • 1 tbsp finely fresh shopped garlic
  • 1/2 tsp each salt and pepper (less salt if using salted butter)
  • 1 cup finely chopped apple (skins removed. I used fuji apples)
  • 1 cup finely chopped red onion
  • 1/2 cup finely chopped pecans
  • 1/2 cup dried cranberries
  • cooking twine

Honey Mustard Topping

  • 1/2 cup whole grain dijon mustard
  • 2 tbsp brown sugar
  • 1 tbsp honey

Instructions

  • Preheat oven to 400 degrees farenheit.
  • Butterfly or roll cut pork loin (here is a great tutorial!). Once cut, cover pork loin in plastic wrap and tenderize with a meat tenderizer on the flat side through the plastic. Place in fridge.
  • Make stuffing: Melt butter in a sauce pan, along with garlic, rosemary, sage, and salt/pepper. Add in apples, onion, pecans and cranberries, sauteeing for 2-3 minutes, or until onion is semi-soft. Remove from heat.
  • Remove pork loin from fridge and remove all plastic wrap. Place stuffing mixture over pork and spread throughout (like frosting a cake). Roll pork loin and secure tightly with cooking twine. Place in a 9x13 inch baking dish sprayed with non-stick spray. Set aside.
  • In a separate dish, combine honey mustard ingredients. Slather top of pork loin with mixture. Cover dish with foil and bake for about 1 hour, or until middle center of pork loin reaches at lesat 145 degrees farenheit.
  • Once done, allow to cool for 5-10 minutes. Slice, serve & enjoy.

Nutrition

Calories: 385kcal | Carbohydrates: 23g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 506mg | Potassium: 689mg | Fiber: 3g | Sugar: 17g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

 

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Filed Under: Gluten Free, Healthy Recipes, Holidays, Main Course Recipes

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Reader Interactions

Comments

  1. Martha Wehmeyer says

    December 26, 2022 at 12:06 pm

    Delicious and very easy! Thanks

    Reply
    • Kathi & Rachel says

      December 26, 2022 at 2:38 pm

      We are so glad you loved it! Thank you for the nice comment :).

      Reply
  2. Luanna Mills says

    December 6, 2022 at 5:08 pm

    5 stars
    This recipe was the bomb! Absolutely delicious! Wonderful presentation too. After an hour of baking I took off the aluminum foil and let the roast brown.

    Reply
  3. Kacie says

    October 11, 2022 at 6:48 pm

    4 stars
    Help! I can’t eat onions! Can I delete them. Or do I need to sub with something?

    Reply
    • Kathi & Rachel says

      October 12, 2022 at 6:52 am

      Just omit the onions and add a bit more apples and cranberries to increase your filling volume. Hope you love it!

      Reply
  4. Kelly Culp says

    December 16, 2021 at 10:59 am

    5 stars
    What would you suggest in exchange for the walnuts in the stuffing?

    Reply
    • Kathi & Rachel says

      December 17, 2021 at 6:52 am

      Hi Kelly – the recipe calls for pecans so I’m not sure if you meant a sub for pecans? You can omit the nuts entirely and still have a delicious filling. Hope that helps!

      Reply
4.96 from 21 votes (18 ratings without comment)

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