A succulent cranberry bacon stuffing is stuffed inside a roasted stuffed pork loin, and best of all, it’s surprisingly simple to prepare.
The succulent and tasty pork loin is excellent when stuffed, wrapped in a jellyroll fashion, and then cooked to perfection.
Pork Loin Stuffed with Spices
- Since pork loin is a protein with no bones and no skin, cooking time is reduced.
- To speed up preparation, you can use any stuffing mix (or leftover stuffing) instead of the homemade bacon cranberry stuffing that we make.
- Simple to put together in advance and chill until ready to roast!
Variations and Ingredients
Pork Loin: What is it?
It’s crucial to understand the distinction between a pork tenderloin and a pork loin. A tenderloin is much smaller, measuring about 2″ in diameter and 12″ long and weighing about 1 lb.
However, pork loin is a much larger cut of meat, measuring about 4′′ in diameter, and is frequently sold in 3–4 lb sizes. They cannot be substituted for one another. Select a cut that weighs about 3 pounds and is between 8 and 12 inches long for this recipe.
Pork Loin Stuffing
The addition of bacon, celery, cranberries, and bread cubes to this recipe gives it all the festive hues and flavors. Homemade cornbread makes a rustic stuffing with a heartier flavor, and even cubes of sourdough bread will work, too.
Add some fresh chopped spinach, chopped granny smith apples, or even small cubes of cheddar cheese can give pork loin stuffing a new flavor every time.
How to Cut Pork Loin for Stuffing
- Cut across the pork loin but don’t cut all of the ways through.
- Open the loin like a book.
- Pound meat to a thickness of 1 inch using a meat mallet.
- Fill with stuffing and roll.
How to Cook Stuffed Pork Loin
- Cook & mix the stuffing per the recipe below. Allow it to cool.
- Cut & pound the pork loin per the directions below.
- Spoon the stuffing onto pork loin & roll jelly-style. Tie with kitchen string to secure.
- Season pork loin, and place in roasting pan with onions & broth.
- Bake until it reaches 140°F.
Pork Temperature Tip
You don’t want the temperature of this pork loin roast to rise much above 145°F because it will overcook and become dry. The temperature of the roast rises while it rests and I take it out of the oven when it reaches 138 to 140°F.
Since the heat from the pan will continue to cook the meat, almost all meats should rest before being cut. I do this by removing the meat from the pan and placing it on a plate.
Cover loosely with foil. After cutting, add any remaining juices from the plate to the cut meat to add moisture and flavor.
Leftover pork loin
For up to three days, store leftover stuffed pork loin in the refrigerator undercover. Serve cold as sandwiches or reheat in a skillet on the stove.
Slices can be frozen cooked and chilled for up to two weeks in zippered bags with the date written on the outside.
Stuffed Pork Loin
This pork loin is a delicious take on a Christmas entrée since it is juicy, tender, and filled with a flavorful stuffing combination.
|(20 minutes) preparation
1 hour 55 minutes to cook
fifteen minutes of rest
2 hours 30 minutes in total
- 3-4 pounds of boneless pork loin
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary crushed
- ¼ teaspoon ground sage
- ½-¾ cup chicken broth for cooking 1 cm high in the pan
- 4 slices of bacon uncooked
- ½ teaspoon poultry seasoning
- 1 medium onion divided
- 2 ribs celery chopped
- 4 slices of bread cubed and dried*
- ⅓ cup dried cranberries
- ⅔ cup chicken broth divided
- salt and pepper to taste
- Set the oven to 325 F.
- For the filling, cut the onion in half and then into 1/2″ pieces. Slice the remaining half very thinly.
- In a medium skillet, cook bacon until crisp. Leave the bacon grease in the skillet and take it out.
Cook for about 8 minutes, stirring occasionally, until the celery, onion, and poultry seasoning are soft but not browned.
- Butterfly the pork loin by cutting it almost in half lengthwise, being careful not to cut it all the way through, while the onions are cooking. You should leave about an inch of material uncut.
- Use a meat mallet to pound the pork loin open like a book until it is 3/4 inch thick.
- Add the softened mixture to the dried bread cubes. You will only need about 1/3 cup of broth, so add it 1 tablespoon at a time, stirring well after each addition. Bacon crumbles and cranberries are combined with the mixture. Add salt and pepper to taste. Place aside and allow to fully cool.
- Roll the pork loin like a jelly roll around the stuffing after it has been placed on it and allowed to cool. To secure it, tie it with some kitchen string.
- Oil should be applied to the roast’s exterior before seasoning with salt, pepper, sage, and garlic powder.
- Put the pork loin, seam side down, in a roasting pan. Add broth and the thinly sliced onions to the pan.
- Roast the pork for 90–110 minutes, or until it reaches 140°F internally.
- After taking the pork out of the oven, set it on a platter and cover it loosely with foil. Before slicing, let stand for 15 minutes.
- Slice the pork and sprinkle any plate juices over the slices.
The most crucial step in this recipe is making sure the pork is not overcooked. When it registers 140°F on an instant-read thermometer, take it out of the oven.
Before chopping, make sure to let the pork rest on a dish.
You can use leftover stuffing or a commercial stuffing mix in place of stuffing.
In addition to the dried cranberries, the stuffing can also include up to 1/4 cup of fresh chopped cranberries for a tangy flavor.
Calories: 366 | Carbohydrates: 18g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 447mg | Potassium: 733mg | Fiber: 2g | Sugar: 7g | Vitamin A: 72IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg