Pork Loin Roast with Apple Cranberry and Walnut Stuffing

It is spring and I have a stuffed pork loin roast recipe. I know that seems odd, but this recipe and the photos have been sitting on my computer waiting to be posted on the blog. I figured that today is as good a day as any and I want to get this dish posted before the weather gets any warmer. 

This roast pork has such wonderful flavors. I love roast pork loin especially when it is stuffed. Butterflying a pork loin is not difficult and there are many different stuffing mixes that you can use. Stuffed pork loin is a great alternative to roast beef or turkey.

Placing this on a table at dinner time is sure to wow and awe your dinner guests. It can be prepared ahead of time and kept in the fridge ready to go in the oven.

A butterflied boneless pork loin stuffed with apples, cranberries, walnuts and fresh thyme. How to instructions to butterfly a pork loin.

Pork loin is perfect for stuffing and this stuffing is sweet, tart and totally festive! This is the perfect roast to make for any holiday dinner. It is excellent during harvest season as well.

How to Butterfly a Pork Loin

To prepare a pork loin for stuffing you need to butterfly it. A butterflied pork loin is flat and allows the stuffing to be evenly spread across it and then rolled up, jelly roll style.

First, trim the pork of any excess fat.

Trim the pork loin of any excess fat and butterfly it with a sharp knife.

Using a sharp knife, cut along the long side of the pork loin. The cut should be about one third from the bottom/base of the pork loin. Cut evenly into the loin, stopping about 1/2 inch from the other side. Open up the  loin (as seen in the picture above.

Continue to cut another slit for the butterfly pork loin

The left side should be much thicker than the right side. Now, carefully cut along the middle, cutting into the thicker, left half portion of the pork loin. Cut evenly, halfway through and open up the loin. You now have a butterflied pork loin that should be an even thickness all across the meat.

Pound the butterflied loin with a meat mallet to flatten.

Using a meat mallet, pound the meat to flatten it. This allows the stuffing to go on evenly and helps a great deal with the rolling of the pork loin.

Evenly spread the filling on the flattened pork loin.

Spread the stuffing evenly across the meat. Leave about 1/2 inch along the edge of the loin with no stuffing.

Carefully roll up the pork loin.

How to Roll up a Pork Loin

Carefully fold one side of the loin over. It should be about 1/3 or 1/4 of the loin folded over.

Tie up the rolled pork loin with kitchen twine.

Next, continue to fold/roll the loin so that it is looking like the picture above. Be careful not to let any of the stuffing fall out.

Place on a baking sheet with a rack.

Using kitchen string, tie up the loin about 5 or 6 times. The stuffed loin can be prepared hours before and kept in the fridge until it needs to be cooked. it is possible to stuff the pork loin the night before and keep it in the fridge.

Here is the finished roasted stuffed pork loin.

How Long to Roast a Stuffed Pork Loin?

Roast the loin on a baking sheet or roasting pan with a rack. The rack helps the loin to cook evenly an not burn or dry out on the bottom.

I roast the stuffed pork at 350F. This roast took about 1 hour and 15 minutes. But, since every roast is different in size and shape, it is better to cook according to the internal temperature. Roast until an internal temperature of 145-150F and then take it out of the oven and let it rest for 10 minutes before slicing.

A butterflied boneless pork loin stuffed with apples, cranberries, walnuts and fresh thyme. How to instructions to butterfly a pork loin.

If you like stuffed pork roast, then check out these other delicious recipes!

Pork Loin Roast with Apple Cranberry and Walnut Stuffing

A butterflied boneless pork loin stuffed with apples, cranberries, walnuts and fresh thyme. How to instructions to butterfly a pork loin.
5 out of 5
4 reviews
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A butterflied boneless pork loin stuffed with apples, cranberries, walnuts and fresh thyme. How to instructions to butterfly a pork loin.
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 8 people

Ingredients

  • 1 boneless pork loin roast (about 3 to 3 1/2 pounds)
  • 3 apples peeled, cored and diced
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 2/3 cup bread crumbs
  • 1/3 cup melted butter
  • 2 tsp fresh thyme minced
  • Salt and pepper to taste

Instructions

  • 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. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).
  • Place in the fridge until ready to cook.
  • Preheat oven to 350F.
  • Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.
  • Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.
  • Remove from the oven and let rest for 10-15 minutes.
  • Slice and serve.

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Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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21 comments

  • 5 stars
    Delicious, moist, makes great sandwiches with the leftovers!

    • Reply
  • What are the best apples to use with the apple, cranberries and walnut stuffing?

    • Reply
    • I like to use apples that hold their shape after cooking. Granny smith apples work very well.

      • Reply
  • Recipe was great first time forgot the cranberries but was still tasty I’m making again the correct way. I can’t wait to eat it

    • Reply
  • Can’t wait to try this recipe! Apples, cranberries, walnuts, stuffing, can it get any better? Wait! The pork roast itself……
    Wondering if the tied loin is seared before starting to roast it?

    • Reply
    • I did not sear it prior to roasting. Just tied it the roast up and put is straight in the oven. And yes, the stuffing was incredible!

      • Reply
  • This looks divine! The flavors sound amazing together.

    • Reply
    • Thanks Julia! It really is delicious. I absolutely love this stuffing.

      • Reply
  • 5 stars
    I have made this, turned out so good, the only thing different was I put a bacon weave over it. It stayed so moist and tasty .

    • Reply
  • 5 stars
    Did this for New Year’s dinner this year. The combination of sweet apples and tart cranberries with thyme was just great. Was a little intimidated by butterflying the loin but took my time and used a very sharp knife.

    • Reply
  • can i brine the pork roast first

    • Reply
    • I am sure that you could do this before you slice it open for stuffing.

      • Reply
      • Thanks

        • Reply
  • I make a rosemary maple whiskey sauce for this recipe as well. Delish!

    • Reply
    • I’d love to try your sauce recipe for the cranberry/Apple/walnut stuffed pork tenderloin. Willyou share?

      • Reply
    • Kelly can you send recipe for the sauce To elquilter @gmail . Com thank you it sounds delicious I love recipes with maple in them

      • Reply
    • Can you send me the recipe with rosemary maple whiskey sauce for pork loin roast. It sounds delicious.
      Thanks

      Betty Ryder

      • Reply
  • Delicious! I left out the bread crumbs because we are trying to eliminate carbs and it turned out fine. Will make it again.

    • Reply
  • 5 stars
    I have only stuffed pork once… I need to do it again. I love the flavor you have here. 🙂

    • Reply
  • That looks really awesome!

    • Reply
  • My mouth is watering thinking about this one! Mmmmmm! I love pork and the stuffing looks and sounds amazing! Another, “gotta try”! THANKS!

    • Reply

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