Recipe Details

Stuffed Pork Roast with Cranberry Sauce

Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Servings: 16


Cook to 145 F with 3 minute rest


4 pound pork loin roast
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces ham
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup water
1/2 cup sugar
1 pound fresh cranberries
1/4 teaspoon salt
1/4 teaspoon black pepper

Cooking Directions

Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Set aside.

Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns.

Spread 1/4-1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in 350 degree F. oven and roast 1 1/4 to 1 1/2 hours (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.

Bake remaining stuffing in small casserole for 30 minutes.

Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Puree in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving.

Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce.

Serves 16

Serving Suggestions

A lovely use of fresh cranberries. Serve for your holiday celebration with Orange-Spinach Salad, Herb-Braised Carrots, and  Roasted Potatoes with Bacon and Goat Cheese.

Nutrition Information

Calories: 242 calories
Protein: 24 grams
Fat: 13 grams
Sodium: 226 milligrams
Cholesterol: 66 milligrams
Saturated Fat: 2 grams
Carbohydrates: 12 grams
Fiber: 2 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

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