Cranberry & Walnut Stuffed Pork Loin
This Cranberry Walnut Stuffed Pork Loin may seem fancy, but it's actually pretty simple. Make something spectacular tonight!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 27 oz 1.7 lb pork loin $4.99 (SALE)
- 1 box stuffing mix $1.32
- 2 Tbsp butter $0.05
- 1/2 cup dried cranberries $0.67
- 1/4 cup chopped walnuts $0.32
- 2 Tbsp olive oil $0.21
Preheat your oven to 350 degrees. In a medium pot, cook the stuffing according to the directions on the box (usually bring water to a boil with butter, add stuffing mix, remove from heat and let sit with a lid on for 10 minutes). My box suggested using 4 Tbsp of butter but I felt that was excessive so I used 2 Tbsp instead.
Meanwhile, “butterfly” the pork loin in preparation for stuffing and rolling. Butterflying means cutting it so that it lays out flat in a rectangle instead of being in it’s usual cylindrical shape. Instead of taking step by step photos of this process (because I’m still honing my butterflying skills) here is a website with excellent photos and instructions.
Mix the dried cranberries and chopped walnuts into the cooked stuffing and spread the mixture all over the butterflied pork loin.
Starting at one of the long sides, roll the pork loin and it’s contents all the way up. Secure the opening either with a long skewer (thread it along the edge like a needle), multiple tooth picks or tie it up using kitchen string.
Heat a skillet with 2 Tbsp of olive oil on medium/high heat. When the oil is very hot, sear the pork loin on all sides until it is brown and crispy. Transfer the seared pork loin to the oven (on a baking sheet) and finish baking until the internal temperature reaches 160 degrees (about 45 min).
When the stuffed loin is finished baking, let it rest 15 minutes before slicing to allow the juices to redistribute into the meat. Slice the roll into 1 inch thick servings and enjoy!