Cranberry and Walnut Stuffed Pork Loin

Posted on by
  • pork loin
  • 1 box stuffing mix
  • 2 tbsp. butter
  • ½ cup dried or fresh cranberries
  • ¼ cup chopped walnuts
  • 2 tbsp. olive oil
  1. Preheat your oven to 350 degrees
  2. In a medium pot, cook the stuffing
  3. Meanwhile, butterfly the pork loin
  4. Mix the dried cranberries and chopped walnuts into the cooked stuffing and spread the mixture all over the butterflied pork loin
  5. Starting at one of the long sides, roll the pork loin and its contents all the way up. Secure the opening either with a long skewer
  6. Heat a skillet with 2 tbsp. of olive oil on medium/high heat. When the oil is very hot, sear the pork loin on all sides until it is brown and crispy.
  7. Transfer the seared pork loin to the oven (on a baking sheet) and finish baking until the internal temperature reaches 160 degrees (about 45 min).
  8. When the stuffed loin is finished baking, let it rest 15 minutes before slicing to allow the juices to redistribute into the meat.