Stuffed Pork Loin with Cranberry Apple Glaze

Make this Christmas dinner unforgettable with this delicious and elegant Stuffed Pork Loin with Cranberry Apple Glaze recipe.

The succulent pork loin is filled with a mouthwatering blend of herbs, spices, and fruits, creating a festive and flavorful centerpiece for your holiday table.

The sweet and tangy glaze adds an extra layer of flavor that will impress your guests and make them come back for seconds.

Preparation Time: 30 minutes

Cooking Time: 1 hour

Yield: 8 servings

Ingredients:

• 1 (3-pound) pork loin, trimmed and butterflied
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped apple
• 1 cup dried cranberries
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup apple cider
• 1/2 cup cranberry sauce
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons cornstarch

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion, apple, cranberries, garlic, rosemary, thyme, sage, salt, and pepper. Cook for 5-7 minutes, or until the onion is softened. Remove from heat and let cool slightly.
3. Spoon the fruit and herb mixture onto the butterflied pork loin, leaving a 1-inch border around the edges. Roll up the pork loin tightly and secure with kitchen twine.
4. Place the stuffed pork loin on a rack in a roasting pan and roast for 1 hour, or until the internal temperature reaches 145°F (63°C).
5. While the pork roasts, prepare the glaze. In a small saucepan, combine the apple cider, cranberry sauce, honey, and Dijon mustard. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Stir the cornstarch mixture into the glaze, and cook for an additional 2 minutes, or until slightly thickened.
7. Remove the pork loin from the oven and let it rest for 10 minutes before slicing. Serve the sliced pork loin with the cranberry apple glaze on the side.

Tips and Tricks:

• For an extra special presentation, garnish the sliced pork loin with fresh rosemary sprigs and a sprinkling of dried cranberries.
• For a lower sugar option, replace the honey with a sugar-free sweetener, and use sugar-free cranberry sauce.

Substitution Options:

• If fresh herbs are not available, substitute with 1/2 teaspoon of dried rosemary, thyme, and sage each.
• For a nuttier flavor, add 1/2 cup of chopped walnuts or pecans to the fruit and herb mixture.

Wine Pairing:

Pair this Stuffed Pork Loin with Cranberry Apple Glaze with a medium-bodied red wine like Pinot Noir or a fruity white wine such as Riesling or Gewürztraminer.

Nutritional Information: