Cranberry Apple Stuffed Pork Loin Recipes

PORK LOIN WITH CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce.
• *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

APPLE CRANBERRY STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
• Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
• Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.

CRANBERRY-STUFFED PORK LOIN

Steps:

• Preheat the oven to 325°F
• To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
• Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
• Sprinkle cranberries onto jam.
• Starting at a long side, roll meat up.
• Tie snugly at 3 inch intervals with 100% cotton string.
• Place the rolled pork loin roast on a rack in a shallow roasting pan.
• Sprinkle with garlic salt and pepper.
• Insert a meat thermometer into center of roast (the thickest part).
• Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
• Remove the roast from the pan.
• Cover with foil; let stand for 15 minutes before carving.
• Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
• Strain and measure pan juices.
• Add chicken broth, if necessary, to equal 1 1/2 cups total.
• In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
• Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
• Serve with gravy.