Apple and Cranberry Stuffed Pork Loin

This stuffed pork loin is everything you want in a special roast—tender pork wrapped around a savory-sweet mixture of apples, shallots, sage, and dried cranberries. It’s festive enough for holidays but simple enough for a weekend or Sunday dinner.

The roast is butterflied, rolled, stuffed, and tied before roasting with chicken broth and white wine, creating flavorful drippings that can be transformed into a quick pan sauce. The roast slices beautifully and pairs well with mashed potatoes or roasted vegetables.

It’s easy to adapt this recipe to suit your preferences or what you have on hand. You could use pears as the fruit instead of apples, or you might add chopped pecans or walnuts for extra texture. Try different herbs or herb mixtures, like thyme or herbes de Provence, to add a unique flavor. And for a bold twist, consider adding diced bacon or pancetta, partially cooked, to enhance the pork’s moisture and flavor.

• Pork loin roast: Look for a center-cut roast (not tenderloin) between 2½ and 3 pounds. It should be easy to butterfly.
• Shallots: These add a mild onion flavor. You can substitute sweet onion if preferred.
• Apples: Use a firm variety like Honeycrisp or Braeburn so they hold their shape while cooking.
• Fresh sage: Adds an earthy, savory note. Dried sage works well too—use 2 teaspoons.
• Dried cranberries: Bring a pop of color and natural sweetness.
• White wine: A dry wine such as Pinot Grigio or Sauvignon Blanc works best if using the optional pan sauce, but cider will work as well.

Steps to Make Stuffed Pork Loin

1. Butterfly the pork loin and pound it lightly between sheets of plastic wrap to an even thickness. Chill it while you prepare the filling.
2. Sauté the shallots in butter and a bit of oil until soft, then add apples and cook until just tender. Stir in sage, cranberries, and seasonings. Deglaze with wine or apple cider and let it reduce. Cool slightly before using.
3. Spread the filling over the butterflied pork, leaving a 1-inch border. Roll it up tightly and tie with kitchen twine. Season the outside with salt and pepper.
4. Sear the roast in a skillet (optional) to develop a golden crust, then transfer to a baking dish.
5. Add broth and remaining cider or wine to the dish and roast until the internal temperature reaches 140–145°F. Let rest before slicing.

Serving Suggestions

• Serve with mashed potatoes, sweet potatoes, or roasted root vegetables.
• Add a crisp green salad or cranberry relish on the side.
• Pair with crusty bread to soak up the juices.
• Garnish with fresh herbs or pomegranate seeds for color.

Apple and Cranberry Stuffed Pork Loin

Diana

Butterflied pork loin filled with a flavorful apple, shallot, and cranberry stuffing, then rolled and roasted with wine and broth.

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Servings 8 servings

Calories 331

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Course Pork

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Ingredients

  

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• 2 1/2 to 3 pounds pork loin roast
• 2 tablespoons butter
• 2 tablespoons vegetable oil, (divided)
• 1/2 cup finely chopped shallots
• 4 apples, (medium, peeled and diced, about 2 cups)
• 2 tablespoons fresh sage, (chopped, or 2 teaspoons dry sage)
• 1/3 cup dried cranberries
• Kosher salt and freshly ground black pepper, (to taste)
• 1/2 cup white wine, (or apple cider)

Optional Pan Sauce

• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon cornstarch
• 1 tablespoon butter
• 1 splash lemon juice or white wine vinegar, (to taste)

Instructions

• Butterfly the pork loin.*  Lay the pork loin on a cutting board and carefully butterfly it. Cover the butterflied pork with a piece of plastic wrap, and gently pound to thin. Refrigerate while you make the filling.
  
• Prepare the filling. Melt the butter and 1 tablespoon of the oil in a skillet over medium heat. Add the shallots and cook for 2 minutes or until softened. Add the diced apples and cook until tender, about 3 to 5 minutes. Add the sage and dried cranberries and sprinkle lightly with salt and pepper. Deglaze the pan with 1/4 cup of dry white wine or apple cider. Cook until it has almost evaporated. Let the filling cool slightly.
  
• Heat the oven to 350°F.
• Arrange the filling on the pork. Spread the filling over the butterflied pork loin, leaving a border of about 1 inch. Roll the pork up tightly and secure with kitchen twine every inch or so. Sprinkle the pork with salt and pepper.Sear the pork (optional). If your skillet will accommodate the pork roll, heat the remaining 1 tablespoon of oil in it over medium-high heat. Sear the pork for about 4 to 6 minutes, turning carefully to brown all sides. Transfer the pork to the baking dish.
  
• 
• Roast the stuffed pork. Add the remaining apple cider to the baking dish along with 1/2 cup of chicken broth. Roast the pork, uncovered, for about 1 to 1 1/4 hours or until it reaches 140°F to 145°F in the center of the meat. Remove the meat to a rack, tent the pork with foil, and let it rest for 10 minutes before slicing.
  

Optional Sauce

• Strain the pan juices into a saucepan to remove the excess fat and solids. Add 1/4 cup dry white wine and 1/2 cup of chicken broth and bring to a simmer over medium-low heat. Whisk in 1 teaspoon of Dijon mustard.
• Combine 1 teaspoon of cornstarch with 2 teaspoons of cold water and mix to form a slurry. Whisk into the sauce mixture and simmer until reduced and thickened, about 5 minutes. Stir in 1 tablespoon of butter and add a splash of lemon juice or white wine vinegar, to taste.

Notes

*If you haven’t butterflied a pork loin before, this video is really helpful.

Nutrition

Calories: 331kcalCarbohydrates: 18gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 101mgSodium: 167mgPotassium: 652mgFiber: 3gSugar: 13gVitamin A: 181IUVitamin C: 4mgCalcium: 27mgIron: 1mg

Keyword pork roast, stuffed pork

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