Description
A tender, juicy pork loin stuffed with a festive cranberry and herb filling, perfect for holidays or special dinners. The balance of savory herbs and sweet-tart cranberries creates a rustic yet elegant centerpiece dish.
Ingredients
Scale
- 1 (3–4 lb) boneless pork loin roast, butterflied
- 2 tbsp olive oil (for searing and brushing)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup dried cranberries, roughly chopped
- ½ cup chopped walnuts (optional)
- 1 small onion, finely diced
- 2 tbsp butter
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, chopped
- 1 cup fresh breadcrumbs (or panko)
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- ¼ cup honey
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
Instructions
- Preheat the oven to 375°F (190°C). Line a roasting pan with foil for easier cleanup.
- In a large skillet, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until translucent. Stir in cranberries, walnuts, rosemary, and thyme. Cook for 2–3 minutes, then mix in breadcrumbs and apple cider vinegar. Season with salt and pepper. Set aside to cool slightly.
- Place the pork loin flat on a cutting board. Slice horizontally through the middle (without cutting all the way through) and open it like a book. Pound to an even ¾-inch thickness.
- Rub the inside with olive oil, salt, pepper, and garlic powder.
- Spread the cranberry mixture evenly over the meat, leaving a ½-inch border around the edges.
- Roll the pork tightly and tie with kitchen twine every 1½ inches to secure.
- Heat 1 tbsp 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.
- Transfer the skillet or roast to the prepared pan. Roast for 45–60 minutes, or until internal temperature reaches 145°F (63°C).
- For the optional glaze, whisk together honey, balsamic vinegar, and soy sauce. Brush over the roast during the last 10 minutes of cooking.
- Remove from the oven and let rest for 10 minutes before slicing.
Notes
Do not overstuff the pork loin to ensure easy rolling and even cooking. Tie tightly for neat slices. Always use a thermometer to check doneness—145°F keeps the pork juicy. Let the roast rest before slicing to retain moisture. You can prepare the roast ahead and refrigerate up to 24 hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 6 oz (170 g) p
- Calories: 380
- Sugar: 8
- Sodium: 480
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 25
Keywords: stuffed pork loin, cranberry herb pork, holiday roast, pork recipe, dinner centerpiece