Cranberry Apple Stuffed Pork Loin

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Watch Nick and Uncle Mark show you this delicious recipe that combines all of your favorite fall flavors into one bite. Ask us to cut a Tri-Fold Boneless Pork Loin Roast for you and then stuff it with a Cranberry…

Watch Nick and Uncle Mark show you this delicious recipe that combines all of your favorite fall flavors into one bite. Ask us to cut a Tri-Fold Boneless Pork Loin Roast for you and then stuff it with a Cranberry Apple mix for an easy to make dinner that tastes like a gourmet chef made it! Try this recipe as a supplemental dish at Thanksgiving dinner – your guests will love it!

Ingredients

Prep Time

20 min

Total Time

2 hrs

Yield

Serves 6-8 people depending on what is served with the meal. We recommend 1/2 lb. of Pork per person.
  • 1 LGCM Tri-Fold Boneless Pork Loin Roast ( If purchasing from LGCM - call ahead so we can butterfly it for you)
  • 1 cup Apple ( chopped)
  • 1 cup Prepared Stuffing Mix ( raw)
  • 1 cup Craisins ( plumped (soaked) in red wine for 15 minutes)
  • 1 cup Water
  • .25 cup Onion ( chopped)
  • Rosemary
  • Salt
  • Pepper

Directions

  • 1

    Prepare stuffing by mixing together apples, prepared stuffing mix, craisins and onion in a medium bowl. Add water and stir until thoroughly combined.

  • 2

    Open up the flaps of the pork loin roast and lay flat on a cutting board. Lightly season inside with rosemary, salt and pepper.

  • 3

    Spread stuffing mix evenly on top of the open pork loin roast, leaving about 1/2″ of room around the edges of the roast.

  • 4

    Roll pork loin roast up by first closing the fold of the roast that does not have a fat cap on it and then closing the flap with the fat cap over the top of the roast. This will let the fat cook on the top of the roast and baste the roast as it cooks.

  • 5

    Tie rolled roast together with butcher string so that is securely held together for roasting. Season all sides with rosemary, salt, and pepper to taste.

  • 6

    Place on a roasting pan with fat side up and roast in an oven preheated to 350ºF for 20 minutes per pound or until roast reaches an internal temperature of 145ºF.

  • 7

    Once roast has reached 145ºF, remove from oven, let sit for 10 minutes, slice and serve. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Chardonnay

Chardonnay

Chardonnay can be light and crisp, or rich and full bodied. There are so many different flavors this grape can take on, you're sure to find one you like.


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Napa, California

Pairs great with:

  • Rich chicken and seafood dishes
 

Pinot Noir

Pinot Noir

Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!


Top Regions:

  • Burgundy, France
  • Sonoma, California
  • Oregon

Pairs great with:

  • Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
 

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