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Cranberry Apple Stuffed Pork Loin (Festive & Refined)

This festive and elegant-looking Cranberry Apple Stuffed Pork Loin tastes incredible and is the perfect holiday centerpiece if you want to switch things up a bit. Trust me, you won't be disappointed!
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main Course
Cuisine American, Mediterranean
Servings 6 to 8 people
Calories 550 kcal

Ingredients
  

PORK LOIN

  • 1 x 3 to 4 pound (1.4-1.8 kg) boneless pork loin
  • salt to taste

FOR FILLING

  • 4-5 slices smoked bacon (finely diced)
  • 2 TBSP butter
  • ½ cup finely diced shallots (1 shallot)
  • 3 TBSP finely diced celery
  • 7-8 garlic cloves (pressed)
  • 3 TBSP brandy
  • 1 ½ cups Granny Smith apples (peeled and diced)
  • 2 cups spinach (approx. 100 g)
  • ¼ cup dried cranberries
  • ⅓ cup dried apricots (halved, or chopped)
  • ⅓ cup toasted pistachios (roughly chopped)
  • ¼ cup toasted walnuts (roughly chopped)
  • ½ cup Panko breadcrumbs
  • 2-3 TBSP apple cider (or apple juice)
  • ½ TBSP yellow mustard
  • 1 tsp brown sugar
  • 2 tsp fresh rosemary (minced)
  • 1 tsp fresh sage (minced)
  • ¼ tsp nutmeg
  • ¼ tsp black pepper
  • ½ tsp salt

FOR DRY RUB

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp smoked paprika
  • 1½ tsp salt
  • 1 tsp freshly ground black pepper
  • ½ tsp dried rosemary
  • ¼ tsp mustard powder

FOR ROASTING PAN

  • 1 large Granny Smith apple (peeled and diced)
  • 1 large onion (sliced)
  • 1 garlic head (cut in half)
  • 1 TBSP butter
  • 1½ cup apple cider
  • 1 cup chicken stock

CRANBERRY RIBBONS

  • 3-4 TBSP cranberry sauce

Instructions
 

PREPARING THE FILLING AND THE DRY RUB

  • In a small bowl mix all of the dry rub ingredients. Set aside.
  • Heat 2 tablespoons of oil in a pan and cook the bacon until lightly fragrant but not crisp. Add the shallots and celery; sauté until soft and translucent. Stir in 1 tablespoon of butter, add the garlic, and sauté until fragrant. Then, add the brandy and cook for about 1 minute until the brandy has evaporated. Finally, add the spinach and sauté for 15-20 seconds, just until wilted.
  • Transfer the mixture to a large bowl and add the remaining stuffing ingredients: apples, dried cranberries (do not add the dried apricots yet), pistachios, walnuts, bacon bits, mustard, sugar, nutmeg, fresh rosemary, fresh sage, breadcrumbs, and apple cider. Season with salt and pepper to taste, then let the filling cool completely.
    Note 1: If you prefer a finer-textured filling, you can pulse the apple mixture in a food processor using 1-second pulses until you reach the desired texture. I personally prefer the chunkier texture, which I find more visually appealing.
    Note 2: If you don't want to make the lines of dried apricots and cranberry sauce, simply chop and add them to the filling, along with all the other ingredients.

PREPARING THE PORK LOIN

  • Place the pork loin, fat cap down, on a cutting board. Using a long sharp knife, start your first cut lengthwise along one side of the pork, holding the knife at about a 45-degree angle and slicing downward. Cut slowly and stop when you’re about ½ to ⅓ inch from the bottom, making sure you don’t cut all the way through.
  • From there, turn your knife so it’s almost parallel to the cutting board and continue making long, steady cuts, gently “rolling out” the pork loin as you go until it opens into one long sheet. Try not to cut all the way through, but if it happens, don’t worry — it’s totally fine. Just keep going carefully, and the pork will still roll up nicely.
  • Your goal is to create one long, flat piece of pork that has an even thickness - about ½ to ⅓ inch thick. A thinner cut will give you a longer sheet and a larger, more dramatic spiral once rolled, while a thicker cut will result in a shorter sheet and a tighter roll. Taking your time here really pays off, because this step is what gives the pork loin that beautiful, swirled look when sliced.
    Pro Tip: If you’re nervous, pause after every few inches of cutting, gently open the pork to check thickness, and adjust as you go - slow and steady works best here.
  • To flatten the pork loin, place it between two sheets of plastic wrap. Use a meat mallet to gently pound it until it’s a somewhat even thickness all over. Remove the plastic wrap and season with salt and pepper.

STUFFING, ROLLING, AND TYING

  • Transfer the filling to the butterflied pork loin, spreading it into an even layer across the meat. Leave a 1-inch border all around to prevent it from spilling out. On the fat cap side, where you'll finish the rolling, leave a wider 2-inch border.
  • Arrange the sliced dried apricots and cranberry sauce in diagonal lines across the pork to create a beautiful presentation when sliced.
  • Begin rolling the pork loin from the side opposite the fat cap, finishing with the fat cap on the outside. Roll it tightly so the filling stays in place and the slices hold together when cut. The finished pork loin should resemble a jelly roll, with the fat side facing up.
  • To keep the stuffing in place during cooking, secure the pork roll with kitchen twine. Use one long piece of twine without cutting it. Start by tying a firm loop around one end of the pork, leaving about 2 inches of twine hanging (you’ll use this at the end). Make sure the loop is snug but not so tight that the filling spills out.
  • Continue tying by making loops around the pork at 1-inch intervals. Swirl the twine around your hand, slip it over the pork, then pull it up to tighten. When you reach the end, pass the twine around the final edge to secure it.
  • Cut the remaining twine so it’s about 2 times the length of the pork loin. Turn the roulade bottom-side up and use the twine to wrap twice around each loop to tighten the roll. Once you reach the starting point, pass the twine around the original 2-inch tail and tie tightly. Cut off any excess twine.
    Pro tip: If you want to make the stuffed pork loin ahead, wrap it tightly in plastic wrap at this point and refrigerate until ready to cook.

SEARING THE PORK LOIN

  • Preheat the oven to 375°F (190°C).
  • Preheat a roasting pan over medium-high heat and drizzle in 2-3 tablespoons of olive oil. Rub the roast with some olive oil. Add the pork loin to the pan, fat side down. Sear until golden brown, then turn it over. Continue turning every few minutes until the pork is nicely browned on all sides.
  • Once the pork loin is well seared, remove from the heat and rub it evenly with the dry rub. Drizzle with 2 tablespoons of olive oil and gently massage it in, making sure the rosemary is coated so it doesn’t burn during roasting.

ROASTING THE PORK LOIN

  • Prepare a bed for the roast so it doesn’t burn (you’ll also use this for the sauce later). Add the diced apple, sliced onion, garlic head cut in half (cut side down), apple cider, chicken stock, and butter to the pan.
  • Place the stuffed pork loin on top of the bed and transfer the baking dish to the oven.
  • Roast the pork loin uncovered for about 1 hour and 15 minutes. If the top browns too quickly, tent it loosely with aluminum foil. After the first 20 minutes of roasting, keep basting the pork every 10 minutes with the pan juices to help it develop a beautiful golden color.
  • Begin checking for doneness after 45 minutes. A meat thermometer inserted into the center of the roast should read 145°F (63°C) for medium doneness. Be sure to insert the thermometer into the meat itself, not the stuffing, for the most accurate reading.
    For best results, remove the stuffed pork loin from the oven when it is 5–10°F (3–6°C) below your desired doneness, as the temperature will continue to rise while resting (carryover cooking). For medium doneness (145°F), this means removing the roast at about 135–140°F, then resting it for 15–30 minutes.
  • Once done, remove the pork loin from the oven and baste it well with the pan juices. Transfer the stuffed pork loin to a cutting board, wrap it loosely in foil, and let it rest for 15–30 minutes before slicing. The internal temperature will continue to rise slightly as it rests. Resting is essential for keeping the pork juicy and preventing it from drying out.
  • Remove the kitchen twine as soon as you take out the pork from the oven, or you may end up pulling off bits of pork along with the string.

MAKING THE GRAVY

  • Remove any excess fat that floats on top of the drippings, if you need to.
  • Transfer the roasted apples, onions, and pan juices into a blender. Squeeze the soft, roasted garlic cloves out of their skins and add them to the blender as well. Blend until smooth and creamy. If you prefer a finer, more refined sauce, strain it through a fine mesh strainer.
  • Taste and adjust seasoning if needed. My sauce didn't need any.
    Pro tip: Depending on the flavor boost you are looking for, you can adjust the taste by adding more mustard, apple cider, thyme, rosemary, salt, or pepper.

SLICE AND SERVE

  • After the pork has rested, slice it into ½-inch-thick slices using a very sharp knife. Serve with your favorite side dishes and plenty of gravy. Enjoy!

Notes

Friendly Nutrition Disclaimer
This Cranberry and Apple Stuffed Pork Loin averages about 450–550 calories per person when served as a dinner entrée for 6-8 people, along with your favorite sides.
These numbers are estimates meant to give you a general idea, not exact nutrition values. The final count depends on the exact size of your pork loin, how generously you stuff it, and how much of the pan sauce and cranberry ribbons you drizzle on top — so portions naturally vary from plate to plate.
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