Description

Cranberry Walnut Stuffed Pork Loin is a show-stopping dish that combines tender, juicy pork with a vibrant stuffing of cranberries and walnuts. The delightful aroma wafting from the oven will have everyone at your dinner table eagerly awaiting their first bite. This recipe is perfect for special occasions or cozy family dinners, showcasing a beautiful presentation and rich flavors that will impress even the most discerning palates.

Ingredients

Scale

3 pounds boneless pork loin
1 cup fresh or dried cranberries (unsweetened if dried)
1 cup chopped walnuts
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
2 tablespoons olive oil (plus more for searing)
Salt and pepper to taste
1 tablespoon balsamic vinegar

Instructions

Preheat oven to 375°F (190°C) and trim excess fat from the pork loin.
In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent (about 5 minutes).
Stir in chopped walnuts and cranberries; cook for another 3 minutes until warmed through.
Season the inside of the pork loin with salt and pepper. Spoon in the cranberry-walnut mixture, packing tightly.
In an oven-safe skillet, heat more olive oil over medium-high heat; sear all sides of the stuffed pork loin until golden brown (about 4 minutes per side).
Drizzle balsamic vinegar over the pork and roast in the preheated oven until reaching an internal temperature of 145°F (63°C), about 25-30 minutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approximately 5 ounces (142g)
Calories: 392
Sugar: 5g
Sodium: 85mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 29g
Cholesterol: 92mg

Keywords: Feel free to swap walnuts for pecans or hazelnuts for a different flavor. Use apricots or figs instead of cranberries for a unique twist. For meal prep, prepare up to 24 hours in advance; just wrap tightly after stuffing.