Cran-Apple Stuffed Roast Pork Loin





I’ve stopped trying to figure out why apples and pork go so well together. Ever since I first heard of applesauce pork chops, I’ve experimented with different combinations and I just love the combination of flavors – as you probably noticed from the Caramel Apple Pork Chops and ABC Pulled Pork recipes I’ve shared with you previously.

Pork and ham are a staple as far as food goes here in Virginia, and it seems like I’ve always got some in the fridge or freezer, either from entertaining friends or playing around with recipes. This time, I had an extra pork tenderloin after making pulled pork sandwiches for a bunch of friends. Uncreatively, I was about to just make more pulled pork, when I realized I had an opportunity. Pork loins are excellent when you throw them in a crock-pot and shred them in sauce, but they’re also really, really amazing when you butterfly them, stuff them with amazing things, and roast them.

So I took a variation of my apple bacon stuffing recipe, stuffed that pork loin, and roasted it.

Just…yum. It was crazy good, and Scott insisted it be on the holiday list. Perfect for those days when you want some holiday flavor but want something other than turkey. Just in case you want it for your holiday cooking list, here’s how I made it.

Cran-Apple Stuffed Roast Pork Loin

What You’ll Need:

  • 1/2 cup chicken stock
  • 2 tbsp dried cranberries
  • 1/2 cup chopped apple
  • 2 tbsp chopped onion
  • 4 garlic cloves, minced
  • 1 shallot, chopped
  • 1 1/2 cups croutons
  • 2 tbsp sliced toasted almonds
  • 1/4 tsp pepper
  • 1-lb pork tenderloin
  • 2 tbsp butter {and more, probably, because butter}

How to Make It:

1. Let’s be real. You ever notice that the recipe you’re planning that says it takes 15 minutes never takes only 15 minutes because of all the things you have to chop? There’s a lot of chopping that needs to happen here, and it makes things a lot smoother if it’s already done at the outset. Get chopping, get sorting, get your mise en point.

2. Start with a small saucepan. Add 4 tbsp of broth and bring it to a boil. Remove it from the heat and throw in the dried cranberries, and let it stand 5 minutes.

3. In a skillet, melt the butter. Saute the chopped apple, onion, and shallot 3-4 minutes or until tender. Add the garlic and cook 2 more minutes. Reduce the heat and add the broth and cranberry mixture, remaining broth, croutons, almonds, and pepper. Stir and let simmer 2-3 minutes, then remove from heat.

Don’t give into the urge to just spoon this stuff up and snack on it right there. Although if you do, I promise, it’s delicious. Don’t ask how I know.

4. Pre-heat your oven to 425F while you’re preparing the pork.

5. Butterfly the pork tenderloin along the long side and lay it flat on a plastic cutting board or piece of plastic wrap. Cover with a piece of plastic wrap and pound flat, to about 1/2 inch. Remove the plastic.

6. Line the pork loin with stuffing, and roll it around the stuffing. Truss with kitchen string and close the ends with toothpicks.

7. Bake the pork at 425F in a shallow dish for 25-30 minutes or until the internal temperature reaches 160F. Let the pork stand 5 minutes before slicing.

I’d probably serve this with fall vegetables, but since I made this one for just Scott and me, I served it with garlic horseradish mashed potatoes and asparagus. My husband is still slightly picky when it comes to his vegetables.

Print
Cran-Apple Stuffed Roast Pork Loin
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The perfect bit of holiday flavor - when you want something other than turkey! It's a delicious pairing of apples, pork, and everyone's holiday favorite: stuffing!

Course: Main Course
Cuisine: American
Servings: 4 people
Ingredients
  • 1/2 cup chicken stock
  • 2 tbsp dried cranberries
  • 1/2 cup chopped apple
  • 2 tbsp chopped onion
  • 4 garlic cloves minced
  • 1 shallot chopped
  • 1 1/2 cups croutons
  • 2 tbsp sliced toasted almonds
  • 1/4 tsp pepper
  • 1- lb pork tenderloin
  • 2 tbsp butter
Instructions
  1. Prepare any items needing chopping, shelling, or other preparation. There's a lot of chopping and mincing that needs to happen before you get started here.

  2. Start with a small saucepan. Add 4 tbsp of broth and bring it to a boil. Remove it from the heat and throw in the dried cranberries, and let it stand 5 minutes.

  3. In a skillet, melt the butter. Saute the chopped apple, onion, and shallot 3-4 minutes or until tender. Add the garlic and cook 2 more minutes. Reduce the heat and add the broth and cranberry mixture, remaining broth, croutons, almonds, and pepper. Stir and let simmer 2-3 minutes, then remove from heat.

  4. Pre-heat your oven to 425F while you’re preparing the pork.

  5. Butterfly the pork tenderloin along the long side and lay it flat on a plastic cutting board or piece of plastic wrap. Cover with a piece of plastic wrap and pound flat, to about 1/2 inch. Remove the plastic.

  6. Line the pork loin with stuffing, and roll it around the stuffing. Truss with kitchen string and close the ends with toothpicks.

  7. Bake the pork at 425F in a shallow dish for 25-30 minutes or until the internal temperature reaches 160F. Let the pork stand 5 minutes before slicing.

What do you guys think? Or is it too early to start talking about holiday stuffing?

PORK + HAM, RECIPES
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  • Well that looks delicious! Now that it’s finally cooler out, I am wanting to make all of the fall things, with all of the fall produce, like apples and squashes and things. So glad the summer has finally chilled out!

    • Me too! I hate humidity, and this fall has been rotten with it so far! This past week has been great – perfect for crockpots and soups and stews and hot cozy comfort food. I think my waistline expanded at least an inch after that last sentence 😀