Cranberry-and-Walnut-Stuffed Pork Loin is fancy enough for a special occasion but simple enough to serve during the week. Combined with a savory-sweet stuffing, serve this festive roast with mashed sweet potatoes and lightly sauteed green beans.

Recipe by MyRecipes September 2013


Credit: Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary test

25 mins
1 hr 35 mins
1 hr 60 mins
Serves: 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F; lightly oil a roasting pan. Toast walnuts in a small, dry skillet over medium heat, tossing, 2 to 4 minutes. Transfer to a bowl to cool.

  • Melt butter in another skillet over medium-high heat. Sauté onion and celery until softened, about 3 minutes. Stir in cranberries, raisins and apple. Pour in broth; increase heat to high. Boil until fruit has plumped and liquid has reduced by half, about 5 minutes. Remove from heat; let cool slightly. Stir in thyme, walnuts and bread. Season with salt and pepper.

  • Place pork on a cutting board. Beginning on one end, insert a long, sharp knife into center of roast lengthwise. Repeat on other side so that incision goes all the way through. Using back of a wooden spoon, push through to open up the hole. Push a small bit of stuffing into the hole, using back of spoon to push it farther in. Continue stuffing until hole is full (discard any leftover stuffing).

  • Place pork in pan, fat side down; roast for 30 minutes. Turn it over and roast until a meat thermometer inserted into thickest part reads 145°F, about 45 minutes longer. Transfer to a clean cutting board; tent with foil. Let rest 10 minutes before slicing.

  • Make It Ahead: To Freeze: Prepare roast but do not cook. Cover tightly in plastic wrap, then heavy-duty foil and freeze. To Serve: Let thaw overnight in the refrigerator. Unwrap, place in a lightly oiled roasting pan and bake as directed.

Nutrition Facts

321 calories; fat 7g; saturated fat 3g; protein 43g; carbohydrates 18g; fiber 1g; cholesterol 109mg; sodium 415mg.