Perfect Stuffed Pork Loin Recipe with Cranberry Herb Filling

Posted on November 18, 2025

Introduction

The smell of a perfectly roasted pork loin wafting through the kitchen is honestly one of life’s pure joys. The first time I made this stuffed pork loin with cranberry and herb filling, I remember standing by the oven watching the golden crust form and hearing that gentle sizzle as the juices bubbled up. It’s the kind of moment that makes you stop, inhale deeply, and smile because you just know something special is happening. The savory herbs, the sweet-tart cranberries, and the tenderness of the pork come together in a way that feels both rustic and elegant—all at once.

I actually stumbled upon this recipe years ago while trying to recreate a dish my grandmother used to serve every Christmas. Back then, she’d make a simple roast, but I wanted to give it a twist—a little festive flair. The first version I made wasn’t perfect (too much filling and not enough seasoning), but after a few tries, I found that sweet spot. Now, this cranberry herb stuffed pork loin has become a staple at my family gatherings. My husband can’t resist sneaking slices off the cutting board, and my kids love how the cranberry adds just the right amount of sweetness.

Let’s face it, this is the kind of recipe that feels fancy but is surprisingly easy to make. It’s perfect for holidays, Sunday dinners, or when you just want to serve something that looks impressive without spending all day in the kitchen. I’ve tested it so many times (in the name of “research,” of course) that I can confidently say—it’s foolproof. The juicy pork, the fragrant stuffing, and that gorgeous presentation make it a dish worth bookmarking for every special occasion.

Why You’ll Love This Recipe

This perfect stuffed pork loin with cranberry herb filling isn’t just delicious—it’s the kind of dish that turns any meal into a celebration. After testing this recipe multiple times, here’s why it stands out from the rest:

Quick & Easy: It comes together in about 20 minutes of prep, then the oven does the rest. Perfect for busy cooks who still want a show-stopping dinner.
Simple Ingredients: Nothing fancy or hard to find here—just a few pantry staples and some fresh herbs you probably already have.
Perfect for Special Occasions: Whether it’s Thanksgiving, Christmas, or a cozy weekend dinner, this recipe fits right in and always impresses.
Crowd-Pleaser: The balance of savory and sweet flavors wins over even the pickiest eaters.
Unbelievably Delicious: The tender pork paired with the tangy cranberry and aromatic herbs is pure comfort food bliss.

What makes this version stand apart is the balance of flavor—just enough cranberry to brighten the dish without overpowering it, and a perfect mix of herbs to keep it earthy and warm. I’ve tested versions with apples, nuts, and even bread crumbs, but this cranberry-herb blend is the one that hits all the right notes. It’s festive without being fussy, elegant without being intimidating.

Honestly, this dish is the kind that makes you close your eyes after that first bite. The texture, the aroma, the hint of rosemary—it’s comfort food that feels a little fancy. And it’s one of those recipes that look like you spent hours on it, but really, it’s just smart technique and great ingredients coming together beautifully.

What Ingredients You Will Need

This recipe uses simple yet flavorful ingredients that combine to create a tender, juicy pork loin with an irresistible cranberry and herb filling. You won’t need anything complicated—just good-quality basics and a few fresh elements to make the flavors shine.

For the Pork Loin:

1 (3–4 lb / 1.4–1.8 kg) boneless pork loin roast, butterflied
2 tbsp olive oil (for searing and brushing)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder

For the Cranberry Herb Filling:

1 cup (100 g) dried cranberries (roughly chopped)
½ cup (50 g) chopped walnuts (optional but adds crunch)
1 small onion, finely diced
2 tbsp butter
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, chopped
1 cup (60 g) fresh breadcrumbs (or panko)
1 tbsp apple cider vinegar (for brightness)
Salt and pepper to taste

Optional Glaze:

¼ cup (60 ml) honey
2 tbsp balsamic vinegar
1 tsp soy sauce

Tip: If you’d like a gluten-free version, simply use gluten-free breadcrumbs. For a nut-free option, skip the walnuts and add a few extra cranberries for texture. I love using high-quality olive oil and real butter here—both add incredible richness to the filling.

Equipment Needed

Sharp chef’s knife: Essential for butterflying the pork loin evenly (take your time with this step).
Cutting board: A sturdy surface for trimming and prepping.
Meat mallet: Helpful to flatten the pork evenly for rolling.
Large skillet: For sautéing the filling.
Roasting pan or oven-safe skillet: To roast the pork evenly and collect the flavorful drippings.
Kitchen twine: To secure the roll—don’t skip this or the filling might spill out.
Instant-read thermometer: The best way to check doneness (you’re aiming for 145°F / 63°C).

If you don’t have a meat mallet, you can use the bottom of a heavy saucepan. For roasting, a simple baking dish works fine—just line it with foil for easy cleanup. And trust me, an instant-read thermometer is worth having; it takes all the guesswork out of roasting.

Preparation Method

Preheat the oven: Set your oven to 375°F (190°C). Line a roasting pan with foil for easier cleanup.
Prepare the filling: In a large skillet, melt butter over medium heat. Add the diced onion and cook for about 4–5 minutes until translucent and fragrant. Stir in the dried cranberries, walnuts, rosemary, and thyme. Cook for another 2–3 minutes, then mix in the breadcrumbs and apple cider vinegar. Season with salt and pepper. Set aside to cool slightly.
Butterfly the pork loin: Place your pork loin flat on a cutting board. Using a sharp knife, slice horizontally through the middle (without cutting all the way through), then open it like a book. If it’s thick in some areas, use a meat mallet to gently pound it to an even ¾-inch (2 cm) thickness.
Season the pork: Rub the inside with olive oil, salt, pepper, and garlic powder. This helps lock in flavor.
Add the filling: Spread the cranberry mixture evenly over the meat, leaving about a ½-inch (1.2 cm) border around the edges.
Roll and tie: Starting at one long edge, roll the pork tightly. Use kitchen twine to tie the roast every 1½ inches (4 cm) to hold it together.
Sear the roast: Heat a tablespoon of olive oil in 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.
Roast: Transfer the skillet (or move the roast to your prepared pan) to the oven. Roast for 45–60 minutes, or until the internal temperature reaches 145°F (63°C).
Optional glaze: In a small saucepan, whisk together honey, balsamic vinegar, and soy sauce. Brush it over the roast during the last 10 minutes of cooking for a gorgeous, glossy finish.
Rest and slice: Remove from the oven and let it rest for at least 10 minutes before slicing. This helps the juices redistribute and keeps it tender.

When you slice into it, you should see a beautiful pinwheel of cranberry and herbs. The aroma alone will have everyone gathered around the table!

Cooking Tips & Techniques

After years of making roasts, I’ve learned a few tricks to guarantee a perfect stuffed pork loin with cranberry herb filling every single time:

Don’t overstuff: Too much filling makes it hard to roll and tie securely. A thin, even layer works best.
Tie tightly: The tighter the roll, the neater your slices will look once it’s cooked.
Use a thermometer: Seriously, this is the secret weapon. Pork dries out easily, but pulling it at 145°F (63°C) keeps it juicy and tender.
Rest before slicing: I know it’s tempting, but let the meat rest. Ten minutes makes a huge difference in moisture and texture.
Caramelized crust: Searing before roasting locks in juices and gives a beautiful golden color.

I once made the mistake of skipping the sear—never again. The crust adds so much flavor. And if you’re prepping for a big meal, you can assemble the roast a few hours ahead and keep it in the fridge until you’re ready to cook. Just let it sit at room temperature for about 30 minutes before roasting.

Variations & Adaptations

Apple Sage Stuffing: Swap cranberries for diced apples and use sage instead of rosemary for a sweeter, autumn-inspired flavor.
Spinach & Feta Filling: For a Mediterranean twist, try sautéed spinach, crumbled feta, and sun-dried tomatoes.
Gluten-Free Option: Use gluten-free breadcrumbs or ground almonds instead of traditional breadcrumbs.
Dairy-Free Version: Replace butter with olive oil in the filling.
Smoky Bacon Addition: Add crumbled cooked bacon to the filling for an extra layer of smoky richness.

I’ve personally tried the apple-sage version during fall, and it’s divine with a glass of cider. For a lighter summer take, the spinach-feta combo pairs beautifully with a crisp white wine. The versatility of this recipe makes it easy to adapt to the season or your pantry staples.

Serving & Storage Suggestions

Serve your stuffed pork loin sliced into thick medallions so the stunning swirl of cranberry and herbs is visible. It looks gorgeous on a platter garnished with fresh rosemary sprigs and a few extra cranberries scattered around.

This dish pairs beautifully with mashed potatoes, roasted carrots, or a simple green salad. For holidays, I love serving it with gravy or a drizzle of the balsamic honey glaze for extra shine.

Leftovers keep beautifully! Store in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a 325°F (160°C) oven covered with foil to keep them moist. You can also freeze individual portions for up to 2 months—just thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Each serving (about 6 oz / 170 g) of this stuffed pork loin with cranberry herb filling contains approximately 380 calories, 25g protein, 15g fat, and 18g carbohydrates. It’s a well-balanced dish that’s high in protein and rich in flavor without being overly heavy.

Pork loin is naturally lean, making it a great source of protein and B vitamins. The cranberries add antioxidants and a natural sweetness, while the herbs provide anti-inflammatory benefits and a fragrant aroma. If you’re watching your sodium, you can easily reduce the salt or skip the glaze.

Conclusion

If you’re looking for a dish that’s both comforting and impressive, this perfect stuffed pork loin with cranberry herb filling is it. It’s become one of those recipes I turn to whenever I want to make something that feels special without all the stress. Every slice is juicy, flavorful, and bursting with color—it’s truly a feast for the eyes and the taste buds.

Try it once, and I promise it’ll become part of your rotation for holidays, dinner parties, or cozy weekends. I’d love to hear how yours turns out, so share your variations or family twists in the comments. Whether you stick with the classic cranberry filling or try something new, this recipe will make you feel like a seasoned chef in your own kitchen.

So go ahead—gather your herbs, grab that pork loin, and make something delicious tonight. You might just find your new favorite centerpiece dish!

FAQs

Can I make the stuffed pork loin ahead of time?

Yes! You can prepare and roll the pork loin up to 24 hours in advance. Keep it wrapped in plastic in the refrigerator, then let it come to room temperature before roasting.

What if I don’t have fresh herbs?

No problem—use dried herbs instead. Just reduce the amount by half since dried herbs are more concentrated in flavor.

Can I use pork tenderloin instead of pork loin?

You can, but tenderloins are smaller and cook faster. Use two tenderloins and shorten the cooking time to about 25–30 minutes total.

What’s the best way to reheat leftovers?

Reheat slices covered with foil in a 325°F (160°C) oven for 10–15 minutes, or until warmed through. This keeps the meat moist and flavorful.

Can I freeze the stuffed pork loin?

Yes! Freeze the cooked and cooled roast (whole or sliced) for up to 2 months. Thaw in the refrigerator overnight before reheating.