Apple Stuffed Pork Loin Recipe

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Cranberry and Apple Stuffed Pork Loin

This may be the best ever stuffed pork loin recipe! The ideal centerpiece to a fall harvest feast (or alternative to traditional Thanksgiving turkey), this pork loin roast melds the best of sweet and savory. Serve with a side of seasonal veggies and a glass of dry, crisp Riesling.

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

1 1/2-pound Coleman Natural Boneless Pork Loin Roast
1 tablespoon extra-virgin olive oil or canola oil
1 tablespoon butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onions
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cubed fresh bread, crusts removed
1 apple, diced (peel before dicing, if desired)
1/2 cup dried cranberries
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)

Step 1

Butterfly the pork loin roast: Place the roast on a cutting board with the fat cap facing up so that the flat cut ends are at the top and bottom of the board. Slice horizontally about 1/3 of the way below the fat cap from one side to the other, stopping about 1 inch before the other side. Turn the knife and cut slightly down, and then start cutting back the other way, so that you are cutting through the middle of the remaining portion of the roast, stopping about 1 inch before the left edge. Open up the loin you have butterflied: The piece of meat should measure about 1 inch thick and be 2 to 3 times as wide as it is tall. Place in refrigerator.

Step 2

Preheat the oven to 375 F. Heat the oil and butter in a large skillet over medium-high heat. Add the celery, carrots and onions and cook until softened, about 5 minutes.

Step 3

While the vegetables are cooking, combine the eggs, milk, salt and pepper together and whisk until well combined. Place the bread in a large bowl and combine with the vegetable mixture, liquid ingredients, apples, sage and rosemary. Toss together gently until the bread has absorbed most of the liquid.

Step 4

Cut 3 pieces of butcher’s twine about 4 inches longer than the longest side of the butterflied roast. Lay the string on a cutting board horizontally, and lay the roast on top of the string to cover the pieces of string.

Step 5

Place half of the stuffing mixture onto the butterflied pork loin and press it down firmly. Roll the roast up and tie with the butcher’s twine to hold the roast together, taking care not to tie it too tightly, and press any stuffing that comes loose back into the ends of the roast.

Step 6

Place the remaining stuffing in a small ovenproof casserole dish and cover with foil. After the roast has been in the oven for 30 minutes, place the extra stuffing in the oven to cook alongside the roast.

Step 7

Place the stuffed and tied roast, fat cap up, on a rack over a baking sheet. Season liberally with salt and pepper and roast until a meat thermometer inserted into the roast registers 140 degrees, about 75 to 90 minutes.

Step 8

Remove the foil from the extra stuffing, remove the roast from the oven, and allow it to rest for 10 minutes and then remove the extra stuffing from the oven.

Step 9

Cut the twine from the roast and discard it, and then cut the roast into 6 thick slices, taking care not to lose the stuffing when you slice it. Serve with the extra stuffing on the side and your favorite gravy.