Cranberry Apple Stuffed Pork Loin With Cider Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 1 boneless pork loin (3 to 3.5 lb / 1.4–1.6 kg)
• 2 tsp kosher salt, 1 tsp black pepper
• 1 tsp smoked paprika, 1 tsp dried thyme (or 2 tsp fresh)
• 2 tbsp olive oil, plus more for pan
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 medium tart apple, diced small
• 1/2 cup dried cranberries
• 1 tsp finely chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 1 tsp orange zest (optional but recommended)
• 1/2 tsp kosher salt, 1/4 tsp black pepper, pinch cinnamon
• 1/2 cup apple cider
• 1/2 cup fresh breadcrumbs or panko
• 1 tbsp chopped fresh parsley (plus extra for garnish)
• 1 cup apple cider (for sauce)
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard, 1 tsp apple cider vinegar
• 1 tsp cornstarch + 1 tbsp water (optional, to thicken)
• 1 tbsp cold unsalted butter (to finish sauce)
• Kitchen twine for tying

Do This

• 1. Preheat oven to 375°F (190°C). Line a roasting pan with foil and set a rack inside.
• 2. Sauté onion in butter, then add garlic, apple, cranberries, herbs, zest, spices, salt, pepper, and cider. Simmer, then stir in breadcrumbs and parsley; cool slightly.
• 3. Butterfly pork loin, open like a book, pound to even thickness, and season with salt, pepper, paprika, and thyme.
• 4. Spread stuffing over pork, leaving a 1-inch border. Roll tightly from long side and tie with kitchen twine every 1.5 inches.
• 5. Sear rolled pork in hot oil until browned on all sides, then transfer to rack and roast 55–70 minutes, until internal temp reaches 145°F (63°C). Rest 15 minutes.
• 6. While pork rests, simmer cider, broth, Dijon, and vinegar in the same pan. Thicken with cornstarch slurry if desired, then whisk in cold butter.
• 7. Slice pork into 1/2-inch rounds, drizzle with glossy cider reduction, garnish with parsley, and serve warm.

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Why You’ll Love This Recipe

• Elegant enough for holidays or dinner parties, but simple enough for a confident weeknight cook.
• Juicy pork wrapped around a jewel-toned cranberry-apple stuffing that balances savory and gently sweet flavors.
• A glossy apple cider reduction pulls the whole dish together with restaurant-style flair.
• Can be prepped ahead, making entertaining much less stressful.

Grocery List

• Produce: 1 small onion, 2 cloves garlic, 1 medium tart apple (such as Granny Smith), 1 orange (for zest, optional), fresh rosemary, fresh thyme, fresh parsley.
• Dairy: Unsalted butter.
• Pantry: Boneless pork loin (3 to 3.5 lb), dried cranberries, apple cider, low-sodium chicken broth, olive oil, Dijon mustard, apple cider vinegar, fresh breadcrumbs or panko, smoked paprika, ground cinnamon, kosher salt, black pepper, cornstarch (optional), kitchen twine.

Full Ingredients

For the Cranberry-Stuffed Pork Loin

• 1 boneless pork loin, about 3 to 3.5 lb (1.4–1.6 kg), trimmed
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp dried thyme or 2 tsp finely chopped fresh thyme
• 2 tbsp olive oil (for searing)

For the Cranberry-Apple Stuffing

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 medium tart apple (such as Granny Smith), cored and diced small (about 1.5 cups)
• 1/2 cup dried cranberries
• 1 tsp finely chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 1 tsp finely grated orange zest (optional, but lovely)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch of ground cinnamon (about 1/8 tsp)
• 1/2 cup apple cider
• 1/2 cup fresh breadcrumbs or plain panko
• 1 tbsp finely chopped fresh parsley, plus more for garnish

For the Glossy Cider Reduction

• 1 cup apple cider
• 1/2 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for a thicker sauce)
• 1 tbsp cold unsalted butter
• Salt and pepper, to taste

To Serve

• Chopped fresh parsley
• Extra dried cranberries or thin apple slices (optional garnish)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 375°F (190°C) with a rack in the center. Line a roasting pan or large baking dish with aluminum foil for easy cleanup, and set a roasting rack inside if you have one. The rack helps air circulate around the pork so it roasts evenly and browns nicely.

Pat the pork loin dry with paper towels and set it aside on a cutting board to take off some of the chill while you make the stuffing. Slightly warmer meat sears and roasts more evenly than ice-cold meat straight from the fridge.

Step 2: Make the cranberry-apple stuffing

In a medium skillet over medium heat, melt the 2 tbsp butter. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the diced apple and cook for another 3–4 minutes until it begins to soften but still holds its shape. Stir in the dried cranberries, rosemary, thyme, orange zest (if using), salt, pepper, and pinch of cinnamon.

Pour in the 1/2 cup apple cider. Bring to a gentle simmer and cook for 2–3 minutes until most of the liquid has reduced, leaving the mixture glossy and slightly saucy. Turn off the heat and stir in the breadcrumbs and 1 tbsp parsley. The stuffing should be moist and hold together when pressed, but not wet. If it seems too dry, add a splash more cider; if too wet, add a tablespoon or two more breadcrumbs. Set aside to cool slightly while you prepare the pork.

Step 3: Butterfly and season the pork loin

Place the pork loin on a large cutting board with a long side facing you. Using a sharp chef’s knife, carefully butterfly it: make a lengthwise cut through the side of the roast, about one-third of the way up from the bottom, stopping about 1 inch from the opposite edge so it opens like a book. Unfold the meat.

If it is still thick in places, you can make another shallow cut into the thicker side and open it again, or gently pound it between two sheets of parchment or plastic wrap to an even thickness of about 3/4–1 inch. This makes rolling easier and ensures even cooking.

Season the butterflied pork evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp dried thyme (or 2 tsp fresh), making sure to cover the entire surface.

Step 4: Fill, roll, and tie the roast

Spread the cooled cranberry-apple stuffing evenly over the inside of the pork loin, pressing it gently so it adheres. Leave about a 1-inch border around the edges so the filling does not squeeze out as you roll.

Starting from a long side, roll the pork up tightly into a cylinder, like a jelly roll, keeping the stuffing inside as much as possible. Flip the roll so the seam is on the bottom.

Cut several lengths of kitchen twine and tie the roast snugly at 1.5-inch intervals along its length. Do not overtighten so much that the filling squishes out, but make sure the roll feels secure and even. Pat the outside dry again if needed.

Step 5: Sear and roast until juicy

In a large oven-safe skillet (such as cast iron) or a heavy sauté pan, heat 2 tbsp olive oil over medium-high heat until hot and shimmering. Carefully add the tied pork loin and sear on all sides until deeply browned, about 2–3 minutes per side. Use tongs to turn the roast gently so it browns evenly.

Transfer the seared pork to the prepared roasting rack (or place the whole oven-safe skillet directly into the oven if using one). Roast at 375°F (190°C) for about 55–70 minutes, or until an instant-read thermometer inserted into the thickest part of the pork (not the stuffing swirl) registers at least 145°F (63°C). If you like your pork slightly more done, you can go up to 150–155°F (66–68°C).

When it reaches temperature, remove the roast from the oven, tent it loosely with foil, and let it rest for at least 15 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender.

Step 6: Make the glossy cider reduction

While the pork rests, make the sauce. Place the skillet you used for searing (or the roasting pan, if you roasted in that) over medium heat. If there is a lot of fat, carefully spoon off most of it, leaving about 1–2 tablespoons and all the browned bits.

Pour in the 1 cup apple cider and 1/2 cup chicken broth, scraping the bottom to release the flavorful browned bits. Stir in the Dijon mustard and apple cider vinegar. Bring to a brisk simmer and cook for 6–8 minutes, or until the liquid has reduced by roughly half.

If you prefer a slightly thicker, more “sauce-like” consistency, stir together the cornstarch and water to make a slurry. Whisk it into the simmering sauce and cook for another 1–2 minutes until lightly thickened.

Turn off the heat and whisk in the 1 tbsp cold butter until melted and glossy. Taste and season with salt and pepper as needed. The sauce should be shiny, slightly syrupy, and full of apple-cider flavor.

Step 7: Rest, slice, and serve

After resting, remove the kitchen twine from the pork. Using a sharp carving knife, slice the roast into 1/2-inch thick rounds. You should see a lovely spiral of pale, juicy pork wrapped around the ruby-red cranberry and apple filling.

Arrange the slices on a warm serving platter, slightly overlapping. Spoon some of the warm cider reduction over the top and pour the rest into a small pitcher or gravy boat for the table. Garnish with a sprinkle of fresh parsley and, if you like, a few extra dried cranberries or thin apple slices for color.

Serve hot, ideally with mashed potatoes, roasted vegetables, or a simple green salad to soak up the extra sauce.

Pro Tips

• Ask the butcher to butterfly: If you are nervous about cutting the loin yourself, most butchers will happily butterfly it for you if you ask.
• Cool the stuffing slightly: Warm stuffing is fine, but avoid piping-hot filling, which can steam inside the roast and make it harder to roll and tie.
• Do not overstuff: A thin, even layer of filling with a clean border around the edges keeps the roll tight and helps prevent leaks during roasting.
• Use a thermometer: Because this is a thick, stuffed roast, an instant-read thermometer is the most reliable way to ensure juicy, safely cooked pork.
• Slice just before serving: Keeping the roast whole while it rests retains more moisture; slice only when you are ready to bring it to the table.

Variations

• Nutty cranberry stuffing: Add 1/3 cup chopped toasted pecans or walnuts to the stuffing for a buttery crunch and extra richness.
• Bacon-wrapped version: Before roasting, wrap the rolled, tied pork loin with strips of bacon, slightly overlapping, and secure with toothpicks or twine. The bacon bastes the roast and adds smoky flavor.
• Pork tenderloin roulades: Use two smaller pork tenderloins instead of one large loin, butterfly each, spread with stuffing, roll, and tie. Sear and roast at the same temperature but reduce oven time to about 25–30 minutes, or until they reach 145°F (63°C).

Storage & Make-Ahead

You can prepare the stuffing up to 2 days in advance: cook it as directed, cool completely, and refrigerate in an airtight container. Bring to room temperature before spreading on the pork. You can also assemble the stuffed, tied roast up to 1 day ahead; wrap tightly and refrigerate. Let it sit at room temperature for 30–45 minutes before searing and roasting.

Leftover cooked pork can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat slices gently in a covered dish with a splash of cider or broth at 300°F (150°C) until warmed through, or in a covered skillet over low heat. The cider reduction keeps well in the fridge for 3 days; rewarm gently, whisking in a teaspoon of water if it has thickened too much. For longer storage, you can freeze sliced pork (with some sauce to keep it moist) for up to 2 months.

Nutrition (per serving)

Approximate values for 1 of 8 servings: about 430 calories, 35 g protein, 19 g fat (7 g saturated), 24 g carbohydrates, 15 g sugars, 2 g fiber, and around 650 mg sodium. Actual values will vary based on the exact size of the pork loin, specific ingredients, and how much sauce you use.