Tis the season for entertaining and this stuffed pork loin with apples and cranberries is perfect for a gathering you might be having.
It certainly looks complicated but actually it’s very easy to put together, it can even be done a day ahead of time. The confusing part to some might be how to butterfly the meat. You actually open it like a book and then each side of the “book” you open that up. Here’s a visual that will help you, and you’ll see just how easy it is.
Once you open it up fully you can spread your flavored filling all around. Here I used apple with dried cranberries, garlic, thyme and a sprinkle of bread crumbs. You’ll then roll it up tightly and tie it with butchers string.
The apples and cranberries compliment the pork so well, serve it with a green vegetable on the side and maybe some cranberry sauce, a simple and elegant meal to serve your guests.
Add or subtract anything in the stuffing/filling that you choose, choose your favorite variety of apples, maybe dried apricots instead of cranberries or dried cherries, toss in some mushrooms, chopped spinach, make a full bread stuffing if you wish, the stuffing possibilities are endless!
- Pork loin, the size of your choice but for my post here I used a 3 lb. roast
- 1 shallot, chopped finely
- 1 large apple of your choice, chopped finely
- dried cranberries, a good handful
- 2 garlic cloves, minced
- thyme
- butter
- a sprinkling of breadcrumbs
- fresh herbs to place under twine
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- You can double everything depending on how big your roast is, don't worry about exact measurements, taste and go along.
- Slice open the pork with a sharp knife lengthwise but not slicing it all the way through, it should open like a book. Then each side needs to open like a book as well. Please refer to the link in my post to see a visual on how to do it easily.
- After it's butterflied open, cover with some plastic wrap and with a meat tenderizer pound it as even as you can all around. Then season with salt and pepper.
- For the stuffing; In a sauté pan add a nice dollop of butter, add the shallot and garlic, then the apple pieces and cranberries, saute til softened but not mushy.
- Season with salt, pepper and the thyme to your taste.
- Sprinkle the mixture with breadcrumbs, it will help hold the filling together better.
- Let it cool down a little bit then spread the mixture all over the opened pork, not quite all the way to the ends.
- Roll up and secure with butchers twine in a few places so it doesn’t open.
- Season the outside with salt and pepper, and a drizzle of olive oil.
- Sear the pork roast all around on each side then place some fresh herbs under the twine.
- Place into a 375F oven til internal temp reaches 145. After 30 minutes or so keep checking the temp in the middle so you know where you're at because you don't want to overcook it and dry out.
What do you get when you open up a pork loin, rub it down with garlic, olive oil and tuscan herbs, smother it with roasted mashed butternut squash and then tie it back up? I’ll tell you… The most delicious flavor combination with an absolutely beautiful presentation!
I saw this recipe in the cookbook
Then all you have to do is rub your herby mixture all over the top which adds to the overall flavor as your end result.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
