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Stuffed Pork Loin with Cranberry Herb Filling

Welcome, foodies! Today, we’re diving into a delicious recipe for Stuffed Pork Loin with Cranberry Herb Filling. This dish is a perfect blend of savory and sweet, making it an ideal choice for a cozy autumn dinner. With a prep time of just 15 minutes and a cook time of 30 minutes, you can have this impressive dish on the table in under an hour. Let’s get cooking!

Why Youll Love This Recipe

This Stuffed Pork Loin is a showstopper that’s surprisingly easy to make. The combination of tender pork loin, flavorful herb filling, and tangy cranberries creates a symphony of flavors that will leave your taste buds singing. Plus, the presentation is stunning, making it a great option for special occasions or holiday gatherings. Your guests will be impressed by both the taste and the beautiful presentation of this dish.

Key Ingredients and Why They Matter

For the Pork Loin:

– **Pork Loin:** The star of the show, pork loin is a lean cut of meat that pairs well with the rich flavors of the filling.

– **Salt and Pepper:** Simple seasonings that enhance the natural flavors of the pork.

For the Filling:

– **Dried Cranberries:** Add a sweet and tart flavor to the filling, complementing the savory pork.

– **Fresh Herbs (such as rosemary and thyme):** Infuse the filling with aromatic flavors that will elevate the dish.

Step-by-Step Instructions

Step 1: Prepare the Pork Loin

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Start by preheating your oven and preparing the pork loin. Make a lengthwise slit down the center of the loin, creating a pocket for the filling.

Step 2: Make the Filling

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In a bowl, mix together the dried cranberries, fresh herbs, and any other desired seasonings. Stuff the filling into the pocket you created in the pork loin.

Step 3: Cook the Pork Loin

Season the outside of the pork loin with salt and pepper, then roast it in the oven until it reaches the desired level of doneness.

Step 4: Serve and Enjoy

Let the pork loin rest before slicing it into beautiful rounds. Serve with your favorite sides and garnish with extra herbs for a stunning presentation.

Tips & Tricks

– **Don’t overstuff:** Make sure not to overfill the pork loin, as this can cause the filling to spill out during cooking.

– **Use a meat thermometer:** To ensure your pork loin is cooked to perfection, use a meat thermometer to check the internal temperature.

– **Let it rest:** Allowing the pork loin to rest after cooking will help keep the juices locked in, resulting in a more tender and flavorful dish.

Health and Nutrition Highlights

This Stuffed Pork Loin with Cranberry Herb Filling is a balanced meal that provides protein from the pork loin and a dose of antioxidants from the cranberries and herbs. It’s a hearty dish that will leave you feeling satisfied and nourished.

Storage & Make-Ahead Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the pork loin slices in the oven until heated through.

Frequently Asked Questions

**Can I use fresh cranberries instead of dried?**

Fresh cranberries can be too tart for this recipe, so it’s best to stick with dried cranberries for a sweeter flavor.

**Can I prepare the filling ahead of time?**

Yes, you can prepare the filling in advance and store it in the refrigerator until you’re ready to stuff the pork loin.

Conclusion

This Stuffed Pork Loin with Cranberry Herb Filling is a delightful dish that brings together the flavors of fall in a beautiful and delicious way. Whether you’re hosting a dinner party or simply craving a comforting meal, this recipe is sure to impress. Give it a try and let the savory-sweet goodness speak for itself!

Stuffed Pork Loin with Cranberry Herb Filling

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Ingredients

  

2 pounds pork loin, trimmed

1 cup fresh breadcrumbs

cup dried cranberries, chopped

1 small onion, finely diced

2 cloves garlic, minced

cup fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon salt

teaspoon black pepper

cup chicken broth

2 tablespoons olive oil

Kitchen twine for tying

Instructions

 

Preheat the Oven: Preheat your oven to 375F (190C).

Prepare the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sauting until translucent (about 5 minutes).

Mix the Filling: In a large mixing bowl, combine the sauted onions and garlic with the breadcrumbs, chopped cranberries, parsley, rosemary, thyme, salt, and pepper. Pour in the chicken broth and mix until all ingredients are well incorporated and moist.

Butterfly the Pork Loin: Place the pork loin on a cutting board. Using a sharp knife, slice the pork loin lengthwise from the thicker side, stopping about 1 inch from the other side to create a flap. Open it like a book for stuffing.

Stuff the Pork: Spread the cranberry herb filling evenly over the butterflied pork loin. Carefully fold the pork back over the filling.

Tie and Secure: Using kitchen twine, tie the pork loin every 1-2 inches to secure the filling inside, ensuring that the stuffing doesnt leak out during cooking.

Sear the Pork: In a large oven-proof skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the stuffed pork loin and sear on all sides until golden brown (about 4-5 minutes per side).

Roast in Oven: Transfer the skillet to the preheated oven and roast the pork loin for about 25-30 minutes or until the internal temperature reaches 145F (63C).

Rest and Slice: Once cooked, remove the pork loin from the oven and let it rest for 10 minutes. This allows the juices to redistribute.

Serve: Carefully slice the pork loin into medallions, showcasing the beautiful filling. Serve with your choice of sides, such as roasted vegetables or mashed potatoes.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

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