Cranberry Stuffed Pork Loin 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

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.

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

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

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Top Asked Questions

How to cook pork loin with cranberry sauce?
Make the orange cranberry sauce: combine orange juice, apple cider vinegar, orange marmalade, and cranberry sauce in a bowl. Place the pork loin in a roasting pan and pour the sauce directly over it. Roast pork for 60-80 minutes at 375°F, or until the internal temperature reaches 140-145°F. (Baste in the orange juice mixture every 20 minutes)
How to cook a pork loin roast with stuffing mix?
Directions. 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.
How do you make apple stuffing with a pork loin?
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.
How to cook a pork loin roast for Christmas dinner?
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.

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