This festive pork loin roast is stuffed with chopped apples, walnuts, and cranberries.
It’s a perfect, less traditional choice for the holidays.
Simply Recipes / Elise Bauer
Looking for a festive roast for a special dinner or a holiday celebration?
Simply Recipes / Elise Bauer
This cranberry apple stuffed pork loin presents beautifully, and is easier to pull off than it looks.
I first made a version of this roast a decade ago with my father.
It also included croutons, which frankly, are hard to use for this pop in of stuffing.
Elise Bauer
(Panko or breadcrumbs work much better.)
So our roast back then wasn’t exactly a thing of beauty.
But this one is.
Elise Bauer
The Trick to a Perfect Stuffed Pork Loin
And the reason?
Because we are properly butterflying the roast.
It can be tricky to butterfly a pork roast (See our tips below.)
Elise Bauer
if you are attempting it for the first time.
But all you need is patience (a sharp knife helps too!).
Even if your pork cutting skills aren’t perfect, you’re free to still make it work.
Elise Bauer
When the roast is done, ensure to save any pan drippings!
Drizzle them over the cut roast slices, or use them to make gravy.
How to Butterfly Pork Loin
Can You Make This Pork Loin Ahead?
Elise Bauer
If you want to plan ahead, you’re able to butterfly and stuff the pork loin.
you’re able to store it in the refrigerator a day or two before baking.
Recipe adapted from one in a Raley’s Supermarket circular in the early 2000s.
Elise Bauer
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.
Keep making slow, even cuts until you have “rolled” the roast out completely.
Elise Bauer
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 the plastic wrap.
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Sprinkle the pork with salt and pepper and set aside.
Place the panko and stock in a small bowl and stir to combine.
Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
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With that side, leave a 2-inch margin.
Tie the roast in 1 to 2 inch intervals with cotton kitchen string.
Note:At this point you could wrap in plastic wrap and refrigerate if you are making ahead.
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Coat the bottom of a roasting pan with cooking spray or a little olive oil.
Remove from the oven.
Tent the roast with foil and let it rest for 10 minutes.
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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.
SeeHow to Make Gravy.
Elise Bauer
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Sheryl Julian, Sabrina Modelle, and Elise Bauer
