This delightful cranberry apple stuffed pork loin is a blend of sweet and savory flavors that will captivate your taste buds. The tartness of the cranberries and apples perfectly compliments the succulent pork loin, creating a festive dish that's perfect for any special occasion.
Most of these ingredients are readily available at any supermarket. However, keep an eye out for tart green apples, which may not be a staple in every household. Tart apples like Granny Smith are ideal for this recipe due to their natural tartness that balances out the sweet and savory elements of the dish.
Ingredients for Cranberry Apple Stuffed Pork Loin
Pork loin: The star of our dish, pork loin is a lean cut that's tender and succulent when cooked right.
Sea salt and freshly ground pepper: Essential seasonings to enhance the natural taste of the pork.
Panko: Japanese breadcrumbs that will add a light, flaky texture to our stuffing.
Chicken stock: Adds depth and flavor to the stuffing.
Tart green apples: Brings a tart and sweet flavor that compliments the pork.
Dried cranberries: Adds a touch of sweetness and a festive feel.
Walnuts: Gives the stuffing a crunchy texture.
Shallots: Adds a subtle, sweet onion flavor.
Pure maple syrup: Natural sweetener that balances the tartness of the apples and cranberries.
Rosemary: An aromatic herb that pairs well with pork.
One reader, Kalinda Casper says:
This cranberry apple stuffed pork loin recipe is a game-changer! The combination of tart apples, sweet cranberries, and savory pork creates an explosion of flavors. The dish is easy to prepare and perfect for a special occasion. It's a showstopper that will impress your guests and leave them craving for more.
Key Techniques for Making Cranberry Apple Stuffed Pork Loin
How to butterfly the pork loin: This technique involves making a long cut in the pork loin and then rolling it out like a book to create a flat surface for stuffing.
How to pound the butterflied roast to an even thickness: After butterflying the pork loin, cover it with plastic wrap and use a meat mallet to flatten it to an even thickness, ensuring the filling is evenly distributed.
How to roll up pork roast with filling: This technique involves spreading the filling over the surface of the butterflied pork loin and then rolling it up into a tight cylinder, ensuring the filling is evenly distributed throughout the roast.
How To Make Cranberry Apple Stuffed Pork Loin
This stuffed pork loin has a wonderful savory taste that’s perfectly balanced by the tart flavors of dried cranberries and green apples.
Serves:
Ingredients
- 1pork loin,(about 3 to 4 pounds), boneless
- sea salt and freshly ground pepper
- ½cuppanko,or homemade breadcrumbs
- ½cupchicken stock
- 1cuptart green apples,peeled, chopped
- ⅓cupdried cranberries
- ⅓cupwalnuts,chopped, toasted
- ¼cupshallots,minced
- 2tbsppure maple syrup
- 1tsprosemary,minced
Instructions
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Preheat oven to 450 degrees F.
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Place the pork loin roast fat side down on a cutting board.
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Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45-degree angle, stopping a half inch from reaching the bottom of the roast.
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Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. As you cut, you can open up the top part of the roast like a book.
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With the pork roast unfolded, cover with 2 layers of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove plastic wrap. Sprinkle the pork with salt and pepper and set aside.
Filling:
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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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Spread the filling over the surface of the pork, leaving an inch margin around all sides except for the fat layer side. Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.
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Secure with kitchen string. Tie the roast in 1 to 2-inch intervals with cotton kitchen string. At this point, you can wrap in plastic wrap and refrigerate if you are making ahead.
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Spray the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450 degrees F for 15 minutes to brown the top, then reduce the oven temperature to 325 degrees F.
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Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140 degrees F.
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Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into ½-inch thick slices to serve.
Nutrition
- Calories: 89.21kcal
- Fat: 2.36g
- Saturated Fat: 0.71g
- Monounsaturated Fat: 0.94g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 13.52g
- Fiber: 1.02g
- Sugar: 8.37g
- Protein: 3.86g
- Cholesterol: 9.66mg
- Sodium: 145.32mg
- Calcium: 19.72mg
- Potassium: 117.31mg
- Iron: 0.33mg
- Vitamin A: 1.30µg
- Vitamin C: 0.55mg
Crucial Technique Tip for Perfecting Stuffed Pork Loin
When butterflying the pork loin, it's crucial to maintain a steady hand and make slow, shallow cuts. This will help you to unroll the roast evenly, creating a flat surface that's perfect for stuffing. If you're finding it difficult to cut evenly, try placing the roast in the freezer for 15-20 minutes before cutting. This will firm up the meat, making it easier to slice. Additionally, when pounding the meat to an even thickness, be sure to cover it with plastic wrap to prevent any splatters or mess. This will also help to keep the meat moist and tender.
Time-Saving Tips for Preparing This Pork Loin Recipe
Prep ahead: Prepare the filling and butterfly the pork loin the night before to save time on the day of cooking.
Use a food processor: Use a food processor to quickly chop the apples, walnuts, and shallots for the filling.
Even thickness: Pound the butterflied pork loin to an even thickness for more consistent cooking.
Kitchen string: Use pre-cut kitchen string to easily tie the rolled pork loin without struggling with a long piece of string.
High heat initial roast: Start the cooking process at a high temperature to quickly brown the top of the pork loin.
Resting time: Utilize the resting time of the pork loin to prepare side dishes or make a quick gravy using the pan drippings.
Substitute Ingredients For Cranberry Apple Stuffed Pork Loin Recipe
pork loin - Substitute with boneless chicken thighs: Chicken thighs are a flavorful and juicy alternative to pork loin, and they work well with the stuffing ingredients.
tart green apples - Substitute with tart pears: Pears have a similar tartness and texture to green apples, and they complement the other flavors in the recipe.
dried cranberries - Substitute with dried cherries: Dried cherries provide a similar sweet-tart flavor and chewy texture, which works well in the stuffing.
walnuts - Substitute with pecans: Pecans have a similar rich, nutty flavor and crunchy texture, adding a delicious contrast to the stuffing.
shallots - Substitute with red onions: Red onions offer a slightly milder flavor compared to shallots and work well in the stuffing mixture.
pure maple syrup - Substitute with honey: Honey adds a natural sweetness and depth of flavor to the dish, similar to maple syrup.
rosemary - Substitute with thyme: Thyme provides a similar earthy and aromatic flavor, complementing the other ingredients in the recipe.
How to Beautifully Present Cranberry Apple Stuffed Pork Loin
Elevate the pork loin slices: Arrange the sliced pork loin on the plate in an overlapping pattern, creating a visually appealing presentation.
Garnish with fresh herbs: Sprinkle the dish with finely chopped fresh parsley or thyme to add a pop of color and a hint of freshness to the plate.
Drizzle with reduction sauce: Create a balsamic glaze reduction and carefully drizzle it around the pork loin slices for an elegant and flavorful touch.
Incorporate seasonal elements: Add a touch of seasonal flair by placing a small cluster of cranberries and a few apple slices on the plate for a festive and visually appealing garnish.
Use a ring mold for plating: Place a ring mold on the plate and carefully arrange the stuffed pork loin within the mold for a neat and professional presentation.
Accompany with a side of roasted vegetables: Serve the stuffed pork loin alongside a colorful medley of roasted root vegetables for a visually stunning and well-balanced plate.
Add a touch of edible gold leaf: For a luxurious and sophisticated presentation, delicately place a small piece of edible gold leaf on top of the pork loin slices.
Create a drizzle design: Use a spoon to create an artistic drizzle of maple syrup on the plate, adding a touch of sweetness and visual appeal to the dish.
Sprinkle with toasted walnuts: Garnish the plate with a sprinkle of finely chopped toasted walnuts for a delightful crunch and nutty flavor.
Serve on elegant dinnerware: Present the dish on elegant porcelain plates or slate platters to enhance the visual appeal and elevate the overall dining experience.
Essential Tools for Making Stuffed Pork Loin
- Cutting board: A flat surface used for cutting, slicing, and preparing ingredients.
- Sharp knife: Essential for cutting and butterflying the pork loin and preparing the filling ingredients.
- Meat mallet: Used for pounding the butterflied pork loin to an even thickness.
- Kitchen string: Used to tie the rolled pork loin to secure the filling inside.
- Roasting pan: A deep, oven-safe pan used for roasting the stuffed pork loin.
- Plastic wrap: Used for covering and refrigerating the stuffed pork loin if making ahead.
- Foil: Used to tent the roast during resting.
- Cooking spray or olive oil: Used to grease the roasting pan.
- Meat thermometer: Used to check the internal temperature of the pork loin to ensure it's fully cooked.
Storing and Freezing Cranberry Apple Stuffed Pork Loin
Let the pork loin cool completely before storing or freezing. This will prevent condensation from forming and affecting the quality of the meat.
To store in the refrigerator, wrap the pork loin tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will keep in the refrigerator for up to 4 days.
To freeze, wrap the pork loin tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container or resealable bag. Remove as much air as possible to prevent freezer burn. Label the package with the date and contents.
Frozen pork loin will keep for up to 3 months in the freezer. When ready to use, thaw the pork loin in the refrigerator overnight.
To reheat, place the thawed pork loin in a baking dish and cover with foil. Bake in a preheated 325°F (165°C) oven for about 20-30 minutes, or until heated through. You can also reheat individual slices in the microwave or in a skillet over medium heat until warmed through.
Avoid refreezing previously frozen pork loin, as this can affect the texture and quality of the meat. If you have leftovers from a reheated pork loin, it's best to consume them within 2-3 days.
How To Reheat Leftover Cranberry Apple Stuffed Pork Loin
To reheat leftover cranberry apple stuffed pork loin, preheat your oven to 325°F (165°C). Place the pork loin in a baking dish and cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). This method ensures that the pork loin remains moist and the filling retains its flavor.
Another option is to reheat the stuffed pork loin in a skillet on the stovetop. Slice the pork loin into 1/2-inch thick slices and heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the pork slices and cook for 2-3 minutes on each side, or until heated through. This method is quick and helps to crisp up the exterior of the pork loin.
For a quicker reheating method, you can use the microwave. Place the sliced pork loin on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat the pork, as it can quickly dry out in the microwave.
If you have any leftover cranberry apple stuffing, you can reheat it separately in a baking dish covered with foil. Bake at 325°F (165°C) for about 15 minutes, or until heated through. You can also reheat the stuffing in the microwave, stirring occasionally to ensure even heating.
To add moisture and flavor to the reheated pork loin, you can brush it with a mixture of chicken broth and maple syrup before reheating. This will help to keep the pork tender and enhance the sweetness of the cranberry apple stuffing.
Interesting Trivia About Cranberry Apple Stuffed Pork Loin
Cranberry apple stuffed pork loin is a delicious and festive dish that is perfect for holiday gatherings or special occasions. It combines the savory flavors of pork with the sweetness of apples and tartness of cranberries, creating a delightful flavor profile. This dish is also a great source of protein and essential nutrients, making it a wholesome and satisfying meal option. Additionally, the combination of apples and cranberries provides a dose of antioxidants and dietary fiber, contributing to overall health and well-being. It's a versatile recipe that can be customized to suit individual preferences, making it a popular choice for home cooks and chefs alike.
Is Making Cranberry Apple Stuffed Pork Loin at Home Cost-Effective?
This cranberry apple stuffed pork loin recipe is moderately cost-effective for a household. The pork loin and apples are reasonably priced, while cranberries and walnuts can be more expensive. The dish's flavor and presentation make it worth the cost. On a scale of 1-10, I'd rate it an 8 for taste and 7 for cost-effectiveness. The approximate cost for a household of 4 people is around $25-$30, making it a reasonable option for a special dinner.
Is This Pork Loin Recipe Healthy or Unhealthy?
The cranberry apple stuffed pork loin recipe is a relatively healthy dish with some room for improvement. Here's a breakdown of the recipe's healthiness:
Positives:
- Pork loin is a lean cut of meat, providing protein without excessive saturated fat
- Apples and cranberries offer dietary fiber, vitamins, and antioxidants
- Walnuts are a good source of healthy fats, protein, and minerals
- Rosemary and shallots add flavor without significant calorie contribution
Negatives:
- The recipe calls for added sugar in the form of maple syrup, which can increase calorie content
- Panko breadcrumbs are refined and may not provide as much fiber as whole-grain alternatives
- The cooking method involves high-temperature roasting, which can lead to the formation of harmful compounds
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of maple syrup or replace it with a natural, low-calorie sweetener like stevia or monk fruit extract
- Opt for whole-grain breadcrumbs or replace them with ground nuts for added fiber and healthy fats
- Experiment with different cooking methods, such as slow-roasting at a lower temperature or grilling, to minimize the formation of harmful compounds
- Increase the proportion of fruits and vegetables in the stuffing to boost the dish's nutrient density
- Serve the pork loin with a side of steamed or roasted non-starchy vegetables to create a balanced meal
By making these adjustments, you can enhance the overall healthiness of the cranberry apple stuffed pork loin while still maintaining its delicious flavor profile.
Editor's Opinion on This Delightful Pork Loin Dish
The cranberry apple stuffed pork loin recipe is a delightful combination of savory and sweet flavors. The butterflied pork loin is filled with a delicious mixture of tart apples, dried cranberries, and crunchy walnuts, creating a symphony of textures and tastes. The addition of maple syrup adds a touch of sweetness, while the rosemary infuses the dish with aromatic warmth. The cooking method ensures a juicy and tender pork loin with a beautifully browned exterior. This recipe is a perfect choice for a special occasion or a festive dinner, impressing guests with its elegant presentation and delightful flavors.
Enhance Your Cranberry Apple Stuffed Pork Loin Recipe with These Unique Side Dishes:
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Why trust this Cranberry Apple Stuffed Pork Loin Recipe:
This recipe guarantees a succulent and flavorful pork loin, ensuring a mouthwatering experience for your dinner guests. The combination of tart green apples, dried cranberries, and walnuts creates a harmonious blend of sweet and nutty flavors, while the pure maple syrup adds a touch of natural sweetness. The use of rosemary infuses the dish with aromatic earthiness, elevating the overall taste. With a meticulous cooking process and a well-balanced filling, this recipe promises a delightful dining experience, earning the trust of home cooks and culinary enthusiasts alike.
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