Cranberry Stuffed Pork Loin Roast Recipes

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CRANBERRY APPLE STUFFED PORK LOIN



Cranberry Apple Stuffed Pork Loin image

An easy and impressive dish that tastes wonderful.

Provided by tahoegirl

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 10

Number Of Ingredients 8

1 cup chicken flavored dry stuffing mix
½ cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
⅓ cup dried cranberries
⅓ cup chopped toasted pecans
¼ cup finely chopped onion
salt and black pepper to taste

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.

Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

CRANBERRY-APRICOT PORK TENDERLOINS



Cranberry-Apricot Pork Tenderloins image

A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. -Joann Brown, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

1 cup dried cranberries
1 cup chopped dried apricots
3 tablespoons water
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.

Nutrition Facts : Calories 219 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

STUFFED PORK ROAST WITH CRANBERRY SAUCE



Stuffed Pork Roast with Cranberry Sauce image

Pork loin and stuffing with cranberry sauce drizzled over it is a flavorsome dish you'd be proud to serve your guest. For more color add some steamed broccoli on the plate.

Provided by Charlotte J

Categories     Pork

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 13

4 lbs boneless pork loin
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces smoked ham
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup water
1/2 cup sugar
1 lb fresh cranberries
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
  • Do not cut all the way through.
  • Set aside.
  • Melt butter in medium heavy skillet over medium-high heat.
  • Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
  • Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
  • Mince using on/off turns.
  • Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
  • Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
  • Bake remaining stuffing in small casserole for 30 minutes.
  • Meanwhile, combine water and sugar in 3-qt.
  • non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
  • Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
  • Puree in food processor and strain to remove skins.
  • Stir in salt and pepper.
  • Reheat gently, if necessary, before serving.
  • Let roast stand 10 minutes before slicing thinly to serve.
  • Serve pork, with extra stuffing on side, with cranberry sauce.

Nutrition Facts : Calories 345.4, Fat 22.5, SaturatedFat 7.3, Cholesterol 81.5, Sodium 248.4, Carbohydrate 11.6, Fiber 2.1, Sugar 8, Protein 24.1

CRANBERRY-STUFFED PORK LOIN



Cranberry-Stuffed Pork Loin image

Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.

Provided by Purplefiend

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs boneless center cut pork loin roast (single loin)
salt
pepper
1 cup roasted garlic and sweet onion jam (Roasted Garlic and Sweet Onion Jam)
3/4 cup dried cranberries
1 teaspoon garlic salt
1 teaspoon pepper
3/4 cup dry white wine or 3/4 cup apple juice
1 -1 1/2 cup chicken broth
3 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 462.3, Fat 28.8, SaturatedFat 10, Cholesterol 122.5, Sodium 161.7, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 41.5

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING



Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing image

From the Great Big Food Show

Provided by Bobby Flay

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 23

1 1/2 cups sun-dried cranberries
2 tablespoons pine nuts, toasted
2 teaspoons ground cinnamon
Pinch ground cloves
3 tablespoons brown sugar
1 tablespoon cascabel powder
2 tablespoons chopped cilantro leaves
1(1 1/2 to 2 pound) pork tenderloin, butterflied
Salt and freshly ground black pepper
1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper
2 tablespoons vegetable oil
Sauce, recipe follows
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
6 cups chicken stock
1 cup apple juice concentrate, thawed
2 teaspoons chipotle puree
1 teaspoon black peppercorns
2 tablespoons cold butter
Salt

Steps:

  • Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
  • Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
  • Preheat oven to 400 degrees F.
  • Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  • Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
  • Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING WITH ROASTED ROOT VEGETABLES



Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 27

1 1/2 cups sun-dried cranberries
2 tablespoons pine nuts, toasted
2 teaspoons ground cinnamon
Pinch cloves
2 tablespoons brown sugar
1 tablespoon cascabel powder
Salt and freshly ground pepper
2 tablespoons vegetable oil
1/2 cup flour
1 1/2 to 2 pound pork tenderloin, butterflied
6 cups chicken stock
1 cup apple juice
1 teaspoon chipotle puree
1 teaspoon black peppercorns
1 tablespoon cold butter
Salt
2 carrots, peeled and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch pieces
2 red onions, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
4 whole shallots
1 head garlic, broken into cloves and peeled
4 tablespoons olive oil
3 sprigs fresh thyme
Salt and freshly ground pepper
1/4 cup finely chopped flat leaf parsley

Steps:

  • For the Cranberry Stuffing/Pork: Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl.
  • Place the tenderloin on a work surface and season with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
  • Preheat oven to 400 degrees. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
  • For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
  • For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.

CRANBERRY-STUFFED CROWN ROAST OF PORK



Cranberry-Stuffed Crown Roast of Pork image

This is my favorite party roast - everyone just loves it! It makes such a statement when you place it on the table, and the flavor is incredible.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 12 servings.

Number Of Ingredients 25

1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 pork crown roast (12 ribs and 7 pounds)
STUFFING:
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
5 cups cubed day-old bread
1 cup chicken broth
2/3 cup cooked long grain rice
1/2 cup cooked wild rice
1/3 cup chopped fresh cranberries
1/4 cup minced fresh parsley
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons poultry seasoning
1/2 teaspoon pepper
CRANBERRY GRAVY:
1 cup hot water
3 tablespoons all-purpose flour
1 teaspoon brown sugar
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
1/2 cup cranberry juice

Steps:

  • Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350° for 1 hour. , In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture. , Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145°. Remove foil from ends; cover and let stand for 15 minutes before slicing., Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups. , In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.

Nutrition Facts : Calories 385 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 286mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.

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2008-12-29 How to make apricot stuffed pork loin. Adjust oven rack to upper middle position and preheat to 250º. Heat oil in a small skillet over medium-low heat. Add 12 whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
From feelslikehomeblog.com


PORK LOIN ROAST WITH APPLE CRANBERRY AND WALNUT STUFFING
2013-04-23 In a large bowl, make the stuffing by stirring together the diced apples, chopped walnuts, cranberries, bread crumbs, melted butter and thyme. Set aside. Butterfly the pork loin by following the pictures and instructions above. Spread the stuffing across the butterflied pork loin, leaving about 1/2 inch edge on all sides.
From theblackpeppercorn.com


PORK TENDERLOIN AND STUFFING RECIPES - THERESCIPES.INFO
Loin of Pork with Raisin Stuffing | Foodland great www.foodland.com. Preheat oven to 375°. Lay pork loin on a work surface and pound slightly to flatten. Salt and pepper both sides of meat. Spread meat with a layer of stuffing and roll. Tie in four places using butchers' twine.
From therecipes.info


PEAR AND CRANBERRY STUFFED PORK ROAST RECIPE | MYRECIPES
Directions Instructions Checklist Step 1 Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, thyme, sage, and garlic. Sauté for 3 minutes or until onion is tender. Stir in broth, scraping pan to loosen browned bits. Cook for 5 minutes or until liquid is almost evaporated.
From myrecipes.com


BEEF TENDERLOIN WITH CRANBERRY SAUCE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Beef Tenderloin With Cranberry Sauce : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CRANBERRY-AND-WALNUT-STUFFED PORK LOIN RECIPE
Melt butter in another skillet over medium-high heat. Sauté onion and celery until softened, about 3 minutes. Stir in cranberries, raisins and apple.
From myrecipes.com


PORK LOIN WITH CRANBERRY SAUCE - THE PIONEER WOMAN
2009-12-11 Directions. Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. After rising, brush rolls with melted butter. Sprinkle on chopped rosemary.
From thepioneerwoman.com


STUFFED PORK LOIN WITH APPLES, CRANBERRIES AND PECANS
Place in fridge. Make stuffing: Melt butter in a sauce pan, along with garlic, rosemary, sage, and salt/pepper. Add in apples, onion, pecans and cranberries, sauteeing for 2-3 minutes, or until onion is semi-soft. Remove from heat. Remove pork loin from fridge and remove all plastic wrap.
From laughingspatula.com


CRANBERRY APPLE STUFFED PORK LOIN RECIPE - RECIPES.NET
2022-03-24 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. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140 degrees F.
From recipes.net


CRANBERRY & WALNUT STUFFED PORK ROAST - MANITOBA PORK
Place roast seam-side down on rack in shallow roasting pan. Brush lightly with oil and season with salt and pepper. Cook roast in preheated oven for about 1 ½ hours or until a meat thermometer inserted into centre of stuffing registers 155°F. Remove roast from oven. Tent loosely with foil and let rest 5 minutes. Transfer roast to cutting board.
From manitobapork.com


PORK ROAST WITH CRANBERRY SAUCE RECIPE - CREATE THE MOST …
2 tablespoons cold water Salt to taste Directions Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low until meat is tender, 6-8 hours.
From recipeshappy.com


RECIPE: CRANBERRY AND APPLE STUFFED ROASTED PORK - WHOLE FOODS …
Method. Preheat the oven to 425°F. In a small bowl, combine apples, cranberries, nutmeg and pepper. Stuff all of the fruit filling snugly down through the center of the roast, working from both ends. Season roast all over with salt and arrange in a roasting pan.
From wholefoodsmarket.com


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