Apple and Cranberry Stuffed Pork Loin

Apple and Cranberry Stuffed Pork Loin

Finely diced apple and dried cranberries make a savory-sweet filling for this rolled pork loin. Cooking and cooling the filling before stuffing keeps it cohesive; leaving a border and tying the roast help it stay inside. Once roasted, the loin rests before it is sliced and finished with parsley and lemon zest.

Roasting time is an estimate for a roughly 3-pound loin. Check the pork and the center of the filling separately with a thermometer: they have different temperature targets.

Ingredients for Apple and Cranberry Stuffed Pork Loin

• 1 boneless pork loin roast, about 3 lb (1.4 kg)
• 1 medium firm apple, peeled, cored, and finely diced (about 1 cup; 150g)
• 1/2 cup dried cranberries (60g)
• 1/3 cup finely diced yellow onion (50g)
• 1 tablespoon unsalted butter
• 1/3 cup plain dry breadcrumbs (35g), plus up to 2 tablespoons as needed
• 2 tablespoons low-sodium chicken broth
• 1 teaspoon finely chopped fresh sage
• 1 teaspoon kosher salt for the roast, plus salt to taste for the filling
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon lemon zest
• Kitchen twine, as needed

Optional: 1 teaspoon chopped fresh thyme for the filling and a small pinch of flaky or coarse salt for serving.

How to Make Apple and Cranberry Stuffed Pork Loin

1. Cook and cool the filling: Melt the butter in a skillet over medium heat. Cook the onion and apple for about 5 to 7 minutes, until softened but not mushy. Stir in the cranberries, sage, broth, and thyme, if using. Add the 1/3 cup breadcrumbs, then add up to 2 tablespoons more only if needed for a mixture that holds together without feeling wet. Season with salt to taste and cool completely.
2. Butterfly the pork: Cut the loin lengthwise, taking care not to cut all the way through, and open it like a book. Continue opening it as needed to form an even slab about 1/2 to 3/4 inch thick, without cutting holes in the meat. Season the inside lightly with some of the measured salt and pepper.
3. Fill, roll, and tie: Spread the cooled filling in a modest, even layer, leaving a clear border around the edges. Roll the loin snugly without compressing the filling. Tie with kitchen twine every 1 to 1 1/2 inches to help contain the filling and hold the roast together.
4. Roast: Preheat the oven to 350°F (175°C). Set the roast seam-side down on a rack in a rimmed roasting pan. Rub the outside with olive oil and the remaining salt and pepper. Roast uncovered, without adding liquid, for approximately 70 to 90 minutes. Begin checking after about 60 minutes; a thicker roast or colder filling may take longer.
5. Check both temperatures: Insert a thermometer into the thickest section of pork without touching the filling, then check the center of the filling separately. The pork should reach 145°F (65°C), followed by a rest of at least 3 minutes, and the filling should reach 165°F (75°C). If either is below its target, continue roasting and recheck both locations every 5 to 10 minutes.
6. Rest and serve: Rest the roast for at least 10 minutes, tenting loosely with foil if needed. Remove the twine and slice crosswise with a sharp knife. Arrange the slices overlapping on a platter, then scatter the parsley, lemon zest, and optional finishing salt lightly over the top.

How to Check Doneness in a Stuffed Roast

A reading from the meat does not tell you how hot the filling is. Probe each separately, rather than judging doneness by the clock or the pork’s color. If the filling needs more time after the pork reaches its target, keep roasting until the filling reaches 165°F; the extra cooking may make the pork less juicy.

For another oven-cooked pork dinner, see Oven-Baked Boneless Pork Chops with Buttery Pan Juices.

How to Store and Reheat Leftovers

Refrigerate leftovers promptly in a covered container. Reheat slices gently, covered, with a small splash of broth until hot; prolonged high heat can dry out the pork. Keep any extra parsley and lemon zest separate and add them just before serving.

The filling can be prepared ahead and refrigerated after cooling. If you assemble the raw roast ahead, keep it refrigerated rather than leaving it at room temperature.

Nutrition

Approximate nutrition per serving, based on 1/8 of the roast: 330 calories, 37g protein, 13g fat, and 13g carbohydrates. Per 100g: about 160 calories, 18g protein, 6g fat, and 6g carbohydrates. Values vary with the pork loin and breadcrumbs used.