PREP TIME: 25 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 25 mins | SERVINGS: 6 to 8
Not only that this is perfect for the holiday or any celebration but all year round. So good, you’ll not want to miss this out. Roasted pork loin stuffed with chopped apples, walnuts, and cranberries and served with the pan dripping. I’m speechless!
Ingredients
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1 boneless pork loin (about 3 to 4 lbs)
Sea salt and freshly ground pepper
1/2 c. panko or homemade breadcrumbs
1/2 c. chicken stock
1 c. peeled, chopped tart green apples
1/3 c. dried cranberries
1/3 c. chopped walnuts, toasted
1/4 c. minced shallots
2 tablespoons pure maple syrup
1 tsp minced rosemary
How to make Cranberry Apple Stuffed Pork Loin
Step 1: Prepare the oven. Preheat it to 450 degrees F.
To butterfly the pork loin:
Step 1: On a cutting board, place the pork loin roast fat-side down.
Step 2: Make an inch cut using a sharp knife from the edge of the thinner long side of the roast at around 45 degrees angle. Stop at about half an inch before reaching the bottom of the roast.
Step 3: Now, angle the knife to make it flat and parallel to the cutting board. Slowly make shallow cuts along the same line into the roast.
Step 4: Open up the top part of the roast like a book as you cut. Continue making slow and even cuts until you have completely “rolled” the roast.
Pound:
Step 1: Cover the unfolded pork roast with 2 layers of plastic wrap.
Step 2: Using a meat mallet, pound the pork roast to an even thickness.
Step 3: Remove the plastic wrap, season the pork with salt and pepper, then set aside.
To make the filling:
Step 1: In a small bowl, combine the panko and stock.
Step 2: Add in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary, then stir to combine.
Roll up pork roast with filling:
Step 1:On the surface of the pork spread the filling. Make sure to leave about an inch margin around the sides and a 2-inch margin for the fat layer side.
Step 2: Roll the roast up beginning with the end of the rectangle that does not have the fat layer on the bottom.
Step 3: Using a cotton kitchen string, tie the roast in 1 to 2 inches intervals.
Step 4: If making this ahead, wrap the rolled pork in plastic wrap and store it in the fridge.
Bake:
Step 1: Using cooking spray or a bit of olive oil, grease the bottom of a roasting pan.
Step 2: To the pan, transfer the roast and place in a preheated 450 degrees F oven. Bake for about 15 minutes until the top is brown. Then, adjust the oven temperature to 325 degrees F. Continue to cook for another 30 to 40 minutes, uncovered, until the internal temperature of the pork reached 145 degrees F.
Rest and serve:
Step 1: Using foil, cover the roast and allow it to rest for at least 10 minutes.
Step 2: After 10 minutes, remove the string and slice the pork into half an inch pieces.
Step 3: Serve with the pan drippings or save the pan drippings to make a gravy. Enjoy!
Note:
I suggest chilling the roast first for easier cutting.
Ingredients
- 1 boneless pork loin (about 3 to 4 lbs)
- Sea salt and freshly ground pepper
- 1/2 c. panko or homemade breadcrumbs
- 1/2 c. chicken stock
- 1 c. peeled, chopped tart green apples
- 1/3 c. dried cranberries
- 1/3 c. chopped walnuts, toasted
- 1/4 c. minced shallots
- 2 tablespoons pure maple syrup
- 1 tsp minced rosemary
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
To butterfly the pork loin:
Step 1: On a cutting board, place the pork loin roast fat-side down.
Step 2: Make an inch cut using a sharp knife from the edge of the thinner long side of the roast at around 45 degrees angle. Stop at about half an inch before reaching the bottom of the roast.
Step 3: Now, angle the knife to make it flat and parallel to the cutting board. Slowly make shallow cuts along the same line into the roast.
Step 4: Open up the top part of the roast like a book as you cut. Continue making slow and even cuts until you have completely “rolled” the roast.
Pound:
Step 1: Cover the unfolded pork roast with 2 layers of plastic wrap.
Step 2: Using a meat mallet, pound the pork roast to an even thickness.
Step 3: Remove the plastic wrap, season the pork with salt and pepper, then set aside.
To make the filling:
Step 1: In a small bowl, combine the panko and stock.
Step 2: Add in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary, then stir to combine.
Roll up pork roast with filling:
Step 1:On the surface of the pork spread the filling. Make sure to leave about an inch margin around the sides and a 2-inch margin for the fat layer side.
Step 2: Roll the roast up beginning with the end of the rectangle that does not have the fat layer on the bottom.
Step 3: Using a cotton kitchen string, tie the roast in 1 to 2 inches intervals.
Step 4: If making this ahead, wrap the rolled pork in plastic wrap and store it in the fridge.
Bake:
Step 1: Using cooking spray or a bit of olive oil, grease the bottom of a roasting pan.
Step 2: To the pan, transfer the roast and place in a preheated 450 degrees F oven. Bake for about 15 minutes until the top is brown. Then, adjust the oven temperature to 325 degrees F. Continue to cook for another 30 to 40 minutes, uncovered, until the internal temperature of the pork reached 145 degrees F.
Rest and serve:
Step 1: Using foil, cover the roast and allow it to rest for at least 10 minutes.
Step 2: After 10 minutes, remove the string and slice the pork into half an inch pieces.
Step 3: Serve with the pan drippings or save the pan drippings to make a gravy. Enjoy!
Notes
I suggest chilling the roast first for easier cutting.
