Apple Cranberry & Walnut Stuffed Pork Loin

  • 1 boneless pork loin roast
  • 3 apples, peeled, cored and diced
  • ½ cup chopped walnuts
  • ½ cup chopped dried cranberries
  • ⅔ cup bread crumbs
  • ⅓ cup melted butter
  • 2 tsp fresh thyme, minced
  • Salt and pepper, to taste
  1. In a large bowl, make the stuffing by stirring together the diced apples, chopped walnuts, cranberries, bread crumbs, melted butter and thyme. Set aside.
  2. Butterfly the pork loin by following the pictures and instructions above.
  3. Spread the stuffing across the butterflied pork loin, leaving about ½ inch edge on all sides. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).
  4. Place in the fridge until ready to cook.
  5. Preheat oven to 350F.
  6. Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.
  7. Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.
  8. Remove from the oven and let rest for 10-15 minutes.
  9. Slice and serve.