Apple and Cranberry Stuffed Roast Pork Loin

Apple and Cranberry Stuffed Roast Pork Loin


42 people made this

About this recipe: This roast pork recipe is a delicious centrepiece for the festive season. The flavours of cranberry, apple and pecan really add something special to the stuffing mix.


Serves: 10 

  • 140g dry stuffing mix
  • 120ml water
  • 1 (1.3kg) boneless pork loin roasting joint
  • 125g chopped apple
  • 5 tablespoons dried cranberries
  • 5 tablespoons chopped toasted pecans
  • 4 tablespoons finely chopped onion
  • salt and black pepper to taste

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Preheat an oven to 170 C / Gas 3. Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting tin.
  2. Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1cm of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy cling film or plastic (plastic freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1cm.
  3. Stir the apple, cranberries, pecans and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with kitchen string. Place into the prepared roasting tin.
  4. Bake in the preheated oven until the pork is no longer pink in the centre, about 1 hour. An instant-read thermometer inserted into the centre should read 70 degrees C. Cover the meat with two layers of aluminium foil, and allow to rest in a warm area for 10 minutes. Remove kitchen string before slicing and serving.

Stuffing mix

Use a chicken flavoured stuffing mix, such as Stove Top, if you can find it (Ocado and Waitrose have it).

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