Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce

Cooking Light
Stuffed Pork Loin with Caramelized Onion-Cranberry SauceRecipe
Randy Mayor
For the deepest flavor, caramelize the onions in the same pan you use to brown the pork loin. Substitute apple for pear in the stuffing, if you prefer. Garnish with flat-leaf parsley.
6 servings (serving size: 3 ounces roast and about 1/4 cup sauce)


+ Add To Shopping List
1 (2-pound) boneless pork loin roast, trimmed
2 cups cranberry juice
1 cup water
1/4 cup kosher salt
2 tablespoons sugar
3/4 cup Bosc pear, diced (about 1 large)
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons dried cranberries, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
Cooking spray
1 cup minced onion
1 cup fresh or frozen cranberries, thawed
1/2 cup cranberry juice
3 tablespoons sugar


Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.

Combine 2 cups juice and next 3 ingredients (through 2 tablespoons sugar) in large bowl; stir until sugar and salt dissolve. Pour juice mixture into a large zip-top plastic bag. Add roast to bag; seal. Marinate in refrigerator 4 hours, turning occasionally. Remove roast from bag, and pat dry; discard marinade.

Preheat oven to 350°.

Combine pear, cheese, and dried cranberries; sprinkle cheese mixture over roast, leaving a 1/2-inch margin around outside edges. Roll up roast, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle with 1/8 teaspoon salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add roast; cook for 5 minutes, turning to brown on all sides. Place roast on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Let stand for 15 minutes before slicing; cut into 1/4-inch-thick slices.

While roast bakes, add onion to skillet; sauté 8 minutes or until onion is browned, stirring frequently. Add fresh cranberries, 1/2 cup juice, and 3 tablespoons sugar to pan, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes or until cranberries pop and sauce thickens. Serve sauce with roast.

Created date

October 2006

Nutritional Information

Calories 226
Caloriesfromfat 26 %
Fat 6.4 g
Satfat 2.2 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 26.5 g
Carbohydrate 14.8 g
Fiber 1.4 g
Cholesterol 67 mg
Iron 0.7 mg
Sodium 584 mg
Calcium 38 mg