Festive Stuffed Pork Loin Recipe

Last updated on February 25th, 2025

For big holiday meals, a stuffed pork loin is a great choice instead of the usual turkey or ham. This fancy dish mixes soft, juicy pork with a tasty stuffing, giving you different flavors and feels in each bite. The mix of savory pork with a sweet and tangy filling made of apples and cranberries, held together with breadcrumbs, adds a festive touch to your dinner.

Recipe

Ingredients

For the pork:

• 1 (3-4 pound) boneless pork loin
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme

For the stuffing:

• 2 cups breadcrumbs
• 1 large apple, peeled and diced
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

Steps

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin: Place the pork on a cutting board and, using a sharp knife, make a horizontal cut through the center, stopping about 1/2 inch from the opposite edge. Open the pork like a book.
3. Cover the butterflied pork with plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet.
4. Prepare the stuffing: In a large bowl, mix together breadcrumbs, diced apple, dried cranberries, parsley, melted butter, salt, and pepper. Add chicken broth gradually until the mixture is moist but not soggy.
5. Spread the stuffing evenly over the surface of the pork, leaving a 1-inch border around the edges.
6. Starting from a long side, tightly roll up the pork, encasing the stuffing. Secure with kitchen twine at 1-inch intervals.
7. Rub the outside of the pork with olive oil and season with salt, pepper, and dried thyme.
8. Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
9. Transfer the skillet with the pork to the preheated oven. Roast for about 1 hour to 1 hour 15 minutes, or until an instant-read thermometer inserted into the center of the pork (not the stuffing) registers 145°F (63°C).
10. Remove from the oven and let rest for 10-15 minutes before slicing.

Tips and Tricks

1. Even thickness: When pounding the pork, aim for an even thickness to ensure uniform cooking and easy rolling.
2. Don’t overstuff: While it’s tempting to add more filling, overstuffing can make rolling difficult and lead to stuffing falling out during cooking.
3. Tight rolling: Roll the pork as tightly as possible to prevent gaps between the meat and stuffing.
4. Resting time: Don’t skip the resting period after cooking. This allows the juices to redistribute, ensuring moist and flavorful meat.
5. Make-ahead option: You can prepare the stuffed pork loin a day in advance. Simply cover and refrigerate, then bring to room temperature before cooking.
6. Leftover tip: Leftover stuffed pork loin makes excellent sandwiches the next day.

How to Serve

Serving a stuffed pork loin is all about presentation and complementary sides. Here are some suggestions:

1. Slice the pork thinly (about 1/2 inch thick) to showcase the spiral of meat and stuffing. This also helps stretch the dish to feed more people.
2. Arrange the slices on a large platter, slightly overlapping each other.
3. Garnish the platter with fresh herbs like rosemary or thyme sprigs, and perhaps some fresh cranberries for a festive touch.
4. Serve alongside holiday-appropriate side dishes such as:
   • Roasted root vegetables (carrots, parsnips, sweet potatoes)
   • Green beans almondine
   • Mashed potatoes or sweet potato puree
   • A light salad with winter greens and a vinaigrette dressing
5. Consider offering a sauce on the side, such as a light gravy made from the pan drippings or a fruit compote to complement the apple-cranberry stuffing.

Stuffed Pork Loin: A New Holiday Star

A stuffed pork loin is a tasty and impressive choice for holiday meals, different from the usual options. You can use many kinds of stuffing, so it fits different tastes and diets. The juicy pork and flavorful stuffing make a dish your guests will love, maybe even making it a new holiday favorite. It’s great for hosts who want to impress but don’t want to cook all day.

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