Sensational Stuffed Pork Loin

Stuffed Pork Loin with cranberry stuffing is an impressive and flavourful main dish. Perfect for holiday meals or special gatherings, this elegant entrée features a tender, juicy butterflied pork loin filled with a sensational stuffing featuring tart cranberries, aromatic herbs, and seasoned breadcrumbs.

Mark your special occasion with a unique main dish the whole family will love. During the holidays, my family always requests Turkey dinner with a Brined Turkey and creamy mashed potatoes. I know they’ll love this unique stuffed pork too, especially when I serve it with all their favourite side dishes.

Sensational Stuffed Pork Loin

Sometimes, we like to get out the fancy recipes for a special occasion. Whether it’s a family celebration, anniversary dinner, or holiday meal this stuffed pork loin recipe has that wow factor. While this meaty main may seem like a lot of work to prepare, serving it is a breeze.

Each slice of this perfectly roasted pork tenderloin is a visual masterpiece of rolled pork and homemade bread stuffing studded with dark red cranberries and fresh green herbs. It’s a good thing this pork tenderloin recipe makes enough for 12 servings because I know my family will be going back for seconds!

Have you ever butterflied a pork loin, beef tenderloin, pork roast, or turkey breast? The method for all four cuts of meat is very similar. If you have a stable cutting board and a sharp knife in your kitchen, you can cook this recipe! I know you can do it if you follow my easy step by step instructions outlined below.

Ingredients for Stuffed Pork Loin

As always, my ingredients lists are not set in stone. You can always change the herbs or spices to add your own touch to the recipe. Sometimes I’ll omit the cranberries and add mushrooms and garlic to the stuffing mixture, and it is equally as delicious as the original.

• Pork Loin
• Butter
• Onion
• Celery
• Stuffing Mix
• Cranberries
• Parsley
• Poultry Seasoning
• Salt
• Black Pepper
• Chicken Stock

Use unsalted butter, fresh cranberries, and fresh parsley in this recipe. Poultry seasoning is ground dried herbs, but you can also use a combination of fresh sage, rosemary, and thyme. Feel free to replace the store bought stuffing with dry bread cubes.

Choose a pork loin roast that has a uniform shape and is around 3 lbs. You can also convert this recipe to a stuffed pork tenderloin recipe, though you will need to remove the silver skin from the tenderloin and use much less stuffing.

How to Make Stuffed Pork Loin

The first step in this recipe is easy. Make the stuffing and allow it to cool to room temperature while you butterfly the pork roast. Next, you’ll truss and roast the pork loin until it reaches 145°F (63°C) internal temperature.

The final step is a quick rest to let those juices settle back into the meat before you slice and ultimately serve it for dinner.

Prepare the Stuffing

To make the cranberry stuffing, melt 1/2 cup butter in a large skillet over medium heat then add the finely chopped onion and celery. Sauté the vegetables for 5-7 minutes until soft and translucent.

Next, stir in the poultry seasoning (or fresh herbs), salt, and freshly ground black pepper. Add the turkey stuffing mix or breadcrumbs, cranberries, and parsley, mixing well. Finally, pour the chicken stock over the stuffing, stirring until the stuffing is moist. Set the stuffing aside to cool.

How to Butterfly a Pork Loin

To begin, place the pork loin on a clean cutting board with the fat side down or facing to the side. Ensure the cutting board is stable. Use a sharp knife (a sharp chef’s knife or a boning knife) to slice horizontally through the middle.

Holding the knife parallel to the cutting board and starting at one long side of the pork loin, make a horizontal cut about 1/3 of the way up from the bottom. Cut slowly and evenly, stopping about 1/2 inch from the opposite edge. Be careful not to cut all the way through.

Gently open the cut pork loin by unfolding the flap you just created, like opening a book. If the pork loin is still too thick, repeat the process by making another horizontal cut on one of the thicker sides of the meat. Start from the center and cutting out towards the edge (again stopping short of cutting through).

If the pork has an even 1/2 inch thickness throughout the butterflied loin, season both sides with salt and black pepper. If it is still too thick or thick in some areas, place a piece of plastic wrap over the butterflied pork loin and use a meat mallet to pound the pork loin evenly to a 1/2 inch thickness.

Stuff and Roast the Pork Loin

Preheat the oven to 375°F (190°C).

Start by spreading the prepared cranberry stuffing evenly over the inside of the butterflied pork loin, leaving a 1-inch border around the edges.

Next, begin rolling one of the long edges over, rolling the pork loin tightly into a log, ensuring the stuffing stays inside. Use kitchen twine to tie the rolled pork loin at 1 – 2 inch intervals to secure it for roasting.

Transfer the tied pork loin to a roasting pan. Brush the outside with the melted 2 tablespoons of butter for a golden crust. Or feel free to sear the stuffed pork loin in a hot skillet with a bit of olive oil before transferring it to the roasting pan.

Alternatively, you can also get a nice outer crust on the pork if you turn the broiler to 500° for the last 5 minutes.

Place the roasting pan in the preheated oven and roast the pork loin for 30 minutes, then baste the pork with pan juices or additional melted butter to keep it moist and juicy. Continue roasting for 30 – 35 minutes or until a meat thermometer inserted in the thickest part of the meat reads 145°F (63°C).

Once the internal temperature reaches 145°F (63°C), remove it from the oven and tent it with aluminum foil. Let it rest for 10-15 minutes before slicing to allow the juices to redistribute. Slice the stuffed pork loin into 1- inch slices and serve with your favourite sides.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers may be frozen for up to 3 months.

This roast can be prepared, rolled in plastic wrap, and frozen ahead of time (up to 3 months). Thaw it completely then roast as directed.

Recipe Tips and Tricks

These tips will help you create a delicious and visually appealing stuffed pork loin with cranberry stuffing that is perfect for any special occasion.

1. Start with a uniformly shaped pork loin.
2. Use a sharp knife and hold it parallel to the cutting board, creating even slices.
3. Use a meat mallet to ensure the pork reaches an even 1/2 inch thickness for easy rolling and even cooking.
4. For added depth of flavour and a beautiful crust, sear the stuffed pork loin in a hot skillet with a bit of oil before transferring it to the oven.
5. Use a meat thermometer to avoid overcooking and ensure the meat stays moist. If the roast needs more colour, turn the broiler to 500° for the last 5 minutes to get a nice crust.
6. For extra flavour, brush the pork loin with a cranberry glaze or a mix of maple syrup and Dijon mustard during the last 10 minutes of roasting.
7. Consider making a simple gravy with the pan drippings, chicken stock, and a splash of white wine or apple cider to serve alongside the pork loin. Thicken it with a little cornstarch slurry (a 1:2 ratio of cornstarch to cool liquid such as stock, water, or wine).

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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