Holiday Cranberry Apple Stuffed Pork Loin (No Bread Gluten Free)

December 13, 2017

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Holiday Recipe for Pork Loin Stuffed with Cranberry and Apple

On Saturday December 16, for one day only, Smith's will be having Pork Loin Roast on sale for $0.99 lb. (reg. $5.99 lb.!) What a great time to stock up on beautiful pork loin roast.

NOTE: To get the savings at Smith's, you'll need to load the digital coupon. Look for the Boneless pork half loins (sold in the cryovac) in displays located in the meat department. Limit is 5.

Load the Digital Coupon >>

In honor of the sale, I thought I'd share some of my favorite pork loin recipes. This recipe for Cranberry Apple Stuffed Pork Loin has just a hint of mustard, is wrapped in a crispy layer of prosciutto, and it's Gluten Free. It's just delicious and makes a great festive holiday meal. Plus, it roasts up in less than an hour and can easily be prepped ahead of time. 

Start by making some Cranberry Apple Sauce (recipe below). Mix 3/4 of the sauce with 1 tablespoon of grainy yellow mustard. Reserve the rest of the sauce for dipping when roast is finished.

Butterfly your Pork Loin. Make a slice across the top of the loin about 1/3 of the way down, open like a book and do the same on the bottom of the loin. Lay the loin between two pieces of plastic wrap and pound it thin. About 1/2 inch. Grind black pepper over the inside of roast (note: because of the saltiness of the prosciutto I recommend you don't salt the roast.

Spread the cranberry apple filling over the loin leaving 1 inch on all sides. Roll the loin back up taking care not to let any of the filling come out.

Wrap the roast in thin slices of prosciutto and tie with kitchen twin in 3 or 4 places to hold it closed. You can wrap the roast at this point in plastic wrap and hold it in the refrigerator for up to 24 hours. Allow the roast to rest to room temperature before cooking. 

Heat 3 tablespoons of Extra Virgin Olive Oil in a large Dutch oven over medium-high heat. Add the pork and brown evenly on all sides. I like my Tramontina Dutch Oven for this. The heavy weight and even heat makes it cook up perfectly.

Remove the roast, add 1/2 onion to the drippings. Cook onion until softened. Deglaze the pan with 1 cup red table wine (substitute chicken broth if you'd prefer) scraping up all the bits from the bottom of the pan. Add 1/2 cup chicken broth and 1/2 tablespoon bouillon beef base and bring to a boil.

Nestle the roast back in the dutch oven and pour the sauce over the roast, cover and roast in oven at 375° until the internal temperature reaches 145 degrees. About 35-45 minutes. NOTE: Check your roast about 20 minutes into the cooking, if the pan is becoming dry add some stock. Remove roast from pan and allow to rest for at least 20 minutes before slicing. Melt 2 Tablespoons of butter with the remaining liquids, scraping up the bits from the bottom of the pan and pour over the roast when serving. 

Cranberry Apple Stuffed Pork Loin
Delicious and festive for the Holiday. Cranberry Apple Stuffed Pork Loin has just a hint of mustard, is wrapped in a crispy layer of prosciutto, and it's Gluten Free.
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Prep Time
45 min
Cook Time
45 min
Prep Time
45 min
Cook Time
45 min
Ingredients
  1. 3-4 lb pork roast
  2. freshly ground black pepper
  3. 3/4 c cranberry apple sauce (below)
  4. 1 tablespoon grainy mustard
  5. 1/2 onion
  6. 3 tablespoons extra virgin olive oil
  7. 1 cup red table wine (or chicken stock)
  8. 1/2 cup chicken stock
  9. 1/2 tablespoon beef base
  10. 2 tablespoons butter
Instructions
  1. Butterfly your Pork Loin. Make a slice across the top of the loin about 1/3 of the way down, open like a book and do the same on the bottom of the loin. Lay the loin between two pieces of plastic wrap and pound it thin. About 1/2 inch.
  2. Mix Cranberry Sauce (below) with mustard. Spread the cranberry apple filling over the loin leaving 1 inch on all sides.
  3. Roll the loin back up taking care not to let any of the filling come out.
  4. Cover the roast in thin slices of prosciutto and tie with kitchen twin in 3 or 4 places to hold it closed.
  5. Heat Extra Virgin Olive Oil in a large Dutch oven over medium-high heat. Add the pork and brown evenly on all sides.
  6. Remove the roast, add 1/2 onion to the drippings. Cook onion until softened.
  7. Deglaze the pan with 3/4 cup red table wine (substitute chicken broth if you'd prefer) scraping up all the bits from the bottom of the pan.
  8. Add chicken stock and beef base and warm through.
  9. Nestle the roast back in the dutch oven and pour the sauce over the roast, cover and roast in oven at 375° until the internal temperature reaches 145 degrees. About 35-45 minutes.
  10. Serve with remaining Cranberry Apple Sauce.
Notes
  1. You can wrap the roast after rolling in plastic wrap and hold it in the refrigerator for up to 24 hours. Allow the roast to rest to room temperature before cooking.
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Cranberry Apple Sauce:
Empty all but 1/2 cup of a 12-ounce bag of fresh or frozen cranberries and 1/2 of a small diced green apple into a saucepan. Add 1 cup sugar, zest and juice of one orange to the pan. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 10 minutes. Reduce the heat to low and stir in the reserved cranberries and the other half of the apple. Add salt and pepper to taste. Cool to room temperature before serving.

Here are some other favorite recipes for Pork Roast you might enjoy:

Creamy Pork Enchiladas (Utah Deal Diva)
Heather's Pork Tacos (Crazy4Smiths)
Slow Cooker Pork Carnitas (Coupons4Utah)

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