ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Loin Stuffed with Cranberries and Rosemary

James Baigrie
Prep time 30 mins
Cook time 5 mins
Bake time 45 mins
Yield Makes 6 to 8 servings
This pork is so colorful and flavorful it makes a wonderful special-occasion presentation.


  • 1/2 cup dried cranberries
  • 1 1/2 cups cranberry juice, divided
  • 1 (3-pound) boneless center-cut pork loin
  • 2 tablespoons fresh rosemary leaves, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 cup port
  • 1 teaspoon cornstarch

How to Make It

  1. Preheat oven to 350°. Place cranberries in a small bowl; pour 1/2 cup cranberry juice over berries, and soak 10 minutes or until fruit is slightly plumped. Drain, if necessary.

  2. Trim pork loin of excess fat; rinse and pat dry. Slit 1 end of pork loin with tip of a small knife to make a 1/2-inch incision. Use a sharpening steel or handle of a wooden spoon to make a tunnel inside center of pork loin. Combine cranberries and 1 tablespoon rosemary; stuff mixture down tunnel, using spoon handle to push through center. If handle isn't long enough to go all the way through, stuff from both ends. Rub pork loin with 1 tablespoon olive oil, remaining 1 tablespoon rosemary, thyme, sea salt, and pepper.

  3. Heat remaining 1 tablespoon olive oil with butter in a heavy-duty roasting pan or large ovenproof skillet over medium heat. Sauté pork loin, evenly on all sides, 7 to 8 minutes or until golden brown. Add port and remaining 1 cup cranberry juice; bring to a low boil, scraping any brown bits from bottom of pan.

  4. Bake at 350°, basting several times, 40 to 45 minutes or until a meat thermometer inserted into center of pork registers 150°. Remove pork from oven, and place on serving platter. Let rest, loosely covered, 10 to 15 minutes. (Pork will continue to cook.) Remove pork to serving platter.

  5. Whisk together cornstarch and 1 teaspoon pan drippings. Heat remaining pan drippings over medium heat in heavy-duty roasting pan or large skillet. Whisk in cornstarch mixture. Bring to a boil, whisking constantly; boil 1 minute. Spoon over pork just before serving.