Cranberry and Apple Stuffed Roasted Pork

Cranberry and Apple Stuffed Roasted Pork

Serves 6 to 8

Serve this simple-to-assemble pork with wilted greens and rice pilaf. If the roast you purchase at the meat counter isn't already butterflied and tied, simply split the pork loin lengthwise, without cutting through it entirely, so that the roast opens like a book.

  • 1/2 cup finely chopped apples, unpeeled
  • 1/2 cup dried cranberries
  • pinch grated nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 (2- to 3-pound) boneless pork loin roast, butterflied and tied with kitchen twine
  • 1 teaspoon fine sea salt
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Preheat the oven to 425°F. In a small bowl, combine apples, cranberries, nutmeg and pepper. Stuff all of the fruit filling snugly down through the center of the roast, working from both ends. Season roast all over with salt and arrange in a roasting pan.

Roast, uncovered, until deep golden brown and crisp, about 35 minutes. Reduce temperature to 325°F, tent roast with foil and continue roasting until a thermometer inserted into the thickest part of the meat (not the filling) registers 155°F. The temperature will continue to rise out of the oven. Set aside for 15 minutes to let rest, then cut into thin slices and serve hot or at room temperature, drizzled with pan juices.

Nutritional Info: 
Per Serving:280 calories (90 from fat), 11g total fat, 3.5g saturated fat, 90mg cholesterol, 390mg sodium, 8g carbohydrate (1g dietary fiber, 7g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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