Site icon A Simple Home Cook

Cranberry and Mushroom Stuffed Pork Loin

paula

I must say I am very happy with my first spiral stuffed pork loin roast. I usually don’t take as much pride in my work, but I can’t help but be a little elated at the results. Sure, I could use a little more practice in cutting the roast so that it is a more even thickness. However, that is not the source of my pride. What is making me so happy? My husband was wrong.

He did not think that I had a good idea for a stuffing. He thought mixing mushrooms, dried cranberries, and pork was a mistake. Thus, I had to not just butterfly the roast to stuff it; I had to cut it for a spiral roll to make sure there was my stuffing mixture in every bite. (I know, it was petty of me).

Here is how I made it:

 

: Cranberry and Mushroom Stuffed Pork Loin Roast

  1. 2 1/2 – 3 lb. pork loin roast, boneless
  2. 1 Tbsp. butter
  3. 2 Tbsp. olive oil
  4. 1 small onion, diced
  5. 6 oz. mushrooms, cleaned and chopped (not sliced)
  6. 1 c. dried cranberries (or whatever is the same volume as the cleaned and cut mushrooms)
  7. 1/4 c. cranberry blend juice (cran-raspberry, cran-apple, or crab-pomegrante)
  8. Seasoned salt, to taste
  9. Butcher or kitchen twine

  1. Using a very sharp knife, cut any exposed silver skin from the loin roast and trim off any fat/meat combo on the side of the roast, if desired.  Leave the top fat.
  2. Cut the roast to flatten either by butterflying it or roll cutting it. (See note after recipe for more information on how to cut).
  3. Add the butter and 1 Tbsp. olive oil to a large skillet to heat.
  4. Saute mushrooms and onion until tender.
  5. Add cranberries and juice.
  6. Cook until liquid has been mostly absorbed.
  7. Add 1/2 +/- tsp. of seasoned salt to mushroom mixture.
  8. Lightly season cut side of pork loin with seasoned salt.
  9. Place cranberry and mushroom mixture across the seasoned pork loin surface either on just one half, if butterflied, or all over to about 1/2 ” of each edge, if rolling.
  10. If butterflied, fold the side with out stuffing over the side with the stuffing and tie the roast every 1 to 2 inches with twine. (See note after recipe for more information on how to tie).
  11. Season outside of roast with seasoned salt.
  12. Put remaining 1 Tbsp. oil in skillet that had stuffing to heat.
  13. Place roast, cut side down first, in heated skillet and lightly brown on all sides.
  14. Place lightly browned roast on rack in roasting/baking pan.
  15. Roast in preheated 350 degree F oven until desired internal temperature is reached when thermometer is placed in middle in thickest part of roast. (I like my pork to reach 160 in the oven but the USDA says it needs to reach at least 145 degrees F in the oven). The temperature should continue to rise a few degrees once it is removed from the oven.
  16. Remove twine before slicing.


There are many instructional videos and posts out there on how to cut a pork loin for stuffing. Here is a link to one of them, a video by the Pork Board. It also contains a brief description of how to tie the roast.

Neither technique of cutting the roast to stuff it is especially difficult, but it can make an impressive looking dish.

The result of my sticking to my instincts on the stuffing was a delicious roast that my husband raved about how  for hours that evening.   In fact, he even ate most of the leftovers 🙂

Exit mobile version