Cranberry Pecan Stuffed Pork Loin
A festive cranberry pecan stuffed pork loin recipe for Christmas entertaining.
- Prep Time: 35 minutes
- Cook Time: 75 minutes
- Total Time: 130 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 boneless center-cut pork loin (3 to 4 pounds)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups baby spinach
- 3/4 cup dried cranberries
- 2/3 cup toasted chopped pecans
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped sage
Instructions
- Make the filling: Cook onion in 1 tablespoon oil for 5 minutes. Add garlic and spinach; cook until dry. Stir in cranberries, pecans, Dijon, and sage. Cool.
- Butterfly: Cut the pork lengthwise and open it into an even rectangle. Pound to about 3/4 inch thick and season.
- Roll and tie: Spread filling, leaving a border. Roll tightly from a long side and tie with kitchen twine every 2 inches.
- Roast: Sear in remaining oil, then roast at 375°F (190°C) for 55 to 70 minutes, until the center reaches 145°F (63°C).
- Rest: Rest 20 minutes, remove twine, and slice into spirals.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.