Cranberry and Walnut Stuffed Pork Loin

  • Servings: 6
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: oven, roasting pan, kitchen twine, meat thermometer

Ingredients

  • 1.5 kg pork loin
  • 150 grams dried cranberries
  • 150 grams walnuts, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Using a sharp knife, make a lengthwise cut down the center of the pork loin, stopping about 1 inch from the bottom.
  3. In a small bowl, mix together the dried cranberries, chopped walnuts, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  4. Open up the pork loin and spread the cranberry and walnut mixture evenly over the inside.
  5. Fold the pork loin back together and secure with kitchen twine, tying at 1 inch intervals.
  6. Rub the olive oil all over the outside of the pork loin.
  7. Place the stuffed pork loin in a roasting pan and transfer to the preheated oven.
  8. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 63°C (145°F) on a meat thermometer.
  9. Remove the stuffed pork loin from the oven and let it rest for 10 minutes before slicing and serving.

Cranberry and Walnut Stuffed Pork Loin

  • Servings: 6
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: oven, roasting pan, kitchen twine, meat thermometer

Ingredients

  • 1.5 kg pork loin
  • 150 grams dried cranberries
  • 150 grams walnuts, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Using a sharp knife, make a lengthwise cut down the center of the pork loin, stopping about 1 inch from the bottom.
  3. In a small bowl, mix together the dried cranberries, chopped walnuts, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
  4. Open up the pork loin and spread the cranberry and walnut mixture evenly over the inside.
  5. Fold the pork loin back together and secure with kitchen twine, tying at 1 inch intervals.
  6. Rub the olive oil all over the outside of the pork loin.
  7. Place the stuffed pork loin in a roasting pan and transfer to the preheated oven.
  8. Roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 63°C (145°F) on a meat thermometer.
  9. Remove the stuffed pork loin from the oven and let it rest for 10 minutes before slicing and serving.