Cranberry-And-Walnut-Stuffed Pork Loin Recipe

Name: Cranberry-And-Walnut-Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped walnuts; 2 tablespoons unsalted butter; 1 onion, chopped; 2 ribs celery, thinly sliced; 1 cup dried cranberries; 1/2 cup golden raisins; 1 Golden Delicious apple, peeled, cored and grated; 1 cup low-sodium chicken broth; 1 teaspoon chopped fresh thyme leaves; 1 cup cubed French or Italian bread (1/2-inch cubes); Salt and pepper; 1 2 1/2- to 3-lb. pork loin roast

Servings: persons

1/2 cup chopped walnuts
2 tablespoons unsalted butter
1 onion, chopped
2 ribs celery, thinly sliced
1 cup dried cranberries
1/2 cup golden raisins
1 Golden Delicious apple, peeled, cored and grated
1 cup low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves
1 cup cubed French or Italian bread (1/2-inch cubes)
Salt and pepper
1 2 1/2- to 3-lb. pork loin roast

1
Preheat oven to 350u00b0F; 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.
2
Melt butter in another skillet over medium-high heat. Saute 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.
3
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).
4
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 145u00b0F, about 45 minutes longer. Transfer to a clean cutting board; tent with foil. Let rest 10 minutes before slicing.
5
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.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup chopped walnuts, 2 tablespoons unsalted butter, 1 onion, chopped, 2 ribs celery, thinly sliced, and more.

Yes, Cranberry-And-Walnut-Stuffed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry-And-Walnut-Stuffed Pork Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions