Pork Loin stuffed with Apple and Cranberries

Recipe for Pork Loin stuffed with Apple and Cranberries

The pork loin stuffed with apple and cranberries is a dish that combines the juiciness of the meat with the sweetness and natural acidity of fresh fruits. Ideal for special occasions, its balanced preparation highlights flavors that give a gourmet touch without excessive complications in home cooking.

• This dish offers a delicious contrast between the firm texture of the pork and the fruity filling.
• The combination of apples and cranberries provides freshness and slightly acidic notes that balance the richness of the loin.
• Perfect for sharing at family gatherings or celebrations looking for an artisanal touch full of flavor.

Preparation time

So you can organize yourself better, here is a clear breakdown of the time you will need for this recipe:

• Preparation: 25 minutes
• Cooking: 50 minutes
• Total: 1 hour and 15 minutes
• Servings: 4-6 people
• Difficulty: Easy

Ingredients

For the pork loin

• 1 whole pork loin, approximately 1 kg
• Salt to taste
• Ground black pepper to taste
• Kitchen twine for tying

For the filling

• 2 medium apples, peeled and cut into small cubes (approx. 1 cm)
• 1 cup fresh cranberries or cranberry preserve
• 1/2 cup finely chopped onion
• 1/2 cup chopped leek (white part)
• 1 cup small croutons
• Salt and pepper to taste for the stuffing

For the sauce and accompaniment

• 2 tablespoons of butter
• 1 tablespoon honey
• 1/2 cup chicken or vegetable broth
• Optional: fresh salad with apple and Greek yogurt

If you can't find fresh cranberries, you can use nuts mixed with a little lemon juice to simulate acidity. Yellow apple can also be substituted for red apple for a sweeter taste and more intense aroma without changing the texture of the stuffing.

Utensils we will use

• Sharp knife
• Cutting board
• Bowl for mixing the stuffing
• Medium frying pan
• Kitchen twine for tying the loin
• Tongs for moving the loin
• Baking dish or oven-safe container
• Basting brush for the sauce

Preparation

1. Prepare the pork loin

1. Cut the loin butterfly-style: Place the pork loin on a board and make a longitudinal cut in the middle without completely separating the two parts, to open it like a book in a rectangular shape.
2. Flatten the meat: Place the opened loin between two sheets of plastic food wrap and use a mallet (or a clean bottle if you don't have a mallet) to lightly pound it until it has a uniform thickness.
3. Season: Sprinkle salt and pepper on both sides of the loin, ensuring the salt is well distributed to enhance the meat's flavor.

2. Prepare the filling

1. Sauté vegetables: In a pan with a little butter, cook the onion and leek over medium heat until transparent and soft.
2. Mix fruits and croutons: Add the apples and cranberries to the pan, cook for 3 gentle minutes to integrate flavors but without breaking down the fruits.
3. Season with salt and pepper and let cool: Add salt and pepper to taste; remove the mixture from the heat and let it cool so that it doesn't lower the temperature of the loin when assembling it.
4. Incorporate croutons into the filling: Add the croutons to the cold mixture so they retain their texture but absorb the flavor.

3. Stuff and shape the loin

1. Distribute filling: Spread the apple, cranberry, and crouton mixture evenly over the opened loin, leaving a 1 cm margin on the edges to close it better.
2. Roll: Begin to roll from one side carefully and firmly, forming a compact cylinder.
3. Tie the loin: Use kitchen twine to tie the roll several times, ensuring the filling does not come out during cooking.

4. Cook the loin

1. Brown the loin: Heat the pan over medium heat with butter and brown the loin on all sides until it acquires a uniform golden color.
2. Bake: Place the browned loin in the baking dish and cook at 180°C for approximately 40-50 minutes, making sure it doesn't dry out.

5. Prepare the sauce

1. Mix ingredients: While the loin bakes, in the pan where you browned it, add honey, butter, and broth; cook over low heat, stirring constantly until the sauce thickens slightly.
2. Adjust seasoning: Taste to correct if it needs salt or a sweeter touch, adapting it to your liking.

6. To finish and serve

Carefully remove the string from the loin to prevent it from falling apart. Cut into thick slices so that the apple and cranberry filling is well appreciated. You can accompany it with a fresh salad of apple with Greek yogurt or a smooth puree that complements it, as in this recipe for loin with apple puree and mustard and honey sauce. Serve hot to fully enjoy its aroma and juiciness.

I want to share these tips with you

• Uniformity when flattening: When passing the mallet over the loin, make sure it has an even thickness so that it cooks homogeneously.
• Do not overfill: It is important to leave a margin on the edges to properly close the loin and prevent the filling from coming out during baking.
• Tie firmly: Use a strong string and tie several times to maintain its shape during cooking, making secure knots.
• Always brown before baking: This step seals the meat juices and gives it an attractive color, also enhancing the flavor.
• Controlled temperature: Baking at 180°C allows for even cooking without drying out the meat or the stuffing.
• Sauce with balanced flavor: Honey provides sweetness, broth adds depth, and butter softens the texture; adjusting salt is essential for contrast.
• Rest before cutting: Let the baked loin rest for 10 minutes so that the juices redistribute and the slices don't fall apart.

Nutritional Information

• Calories: 450 kcal
• Proteins: 35 g
• Fats: 20 g
• Carbohydrates: 30 g
• Fiber: 4 g

These values are approximate estimates per serving, considering a total of 6 servings.

5 keys to make it perfect

1. Balanced flavor: The apple and cranberry mixture should be sweet and slightly tart to complement the meat, not to overpower it.
2. Stuffing with texture: Using croutons in the stuffing provides a crunchy contrast, prevents it from being too moist, and improves the biting experience.
3. Correct searing: Browning the meat well before baking helps retain the juices inside and prevents a dry loin.
4. Cool the stuffing: Placing cold stuffing in the meat prevents the loin from partially cooking prematurely, maintaining its texture.
5. Rest before serving: Giving the loin time to rest ensures that the slices come out firm and juicy.

When is it ideal to enjoy it?

This pork loin stuffed with apple and cranberries is perfect for weekend family dinners or special celebrations like Christmas and New Year, where the aim is to present a sophisticated dish without complications. In addition, its flavor combines very well with cool weather, bringing warmth and sophistication to the table.

It also works excellent for gatherings with friends where you want to surprise with a sweet and savory dish at the same time, accompanied by a selection of hams and cold cuts like those from Embutidos La Sierra and wines that enhance its flavor, such as those from Sabores de Castilla.

Comparison with similar recipes

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. Leave your comment and tell us how this delicious apple and cranberry stuffed pork loin turned out for you! Did you try any variations? What accompaniment added your personal touch? Your ideas enrich this recipe and help others enjoy it better.

Culinary glossary

• Butterfly: A cut that opens the meat to flatten it into a rectangular shape, facilitating its stuffing.
• Croutons: Small pieces of toasted bread that add a crunchy texture to the stuffing.
• Sear: Sear the meat on all sides to seal in its juices during cooking.
• Tie: Tie the meat to maintain its shape and the stuffing inside.
• Rest: Let the meat cool down a bit before slicing it to preserve juices and texture.

Pork Loin stuffed with Apple and Cranberries

Apple and Cranberry Stuffed Pork Loin: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: loin, pork, stuffing, apple, cranberries, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT40M

Total Time: PT60M

Recipe Ingredients:

• 1 boneless pork loin (approximately 1.5 kg)
• 2 large apples, peeled and diced
• 1 cup fresh cranberries
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• 1 teaspoon dried rosemary
• 2 tablespoons of olive oil
• 1 tablespoon dried rosemary

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 1 hour and 40 minutes

Total: :

Total: 2 hours

Servings: :

Servings: 4 people

Difficulty: :

Difficulty: Intermediate

Prepare the loin: :

Prepare the loin: With a sharp knife, make an opening along the loin to create a pocket for the stuffing. Season with salt, pepper, and drizzle with olive oil. Refrigerate for 10 minutes.

Prepare the filling: :

Prepare the filling: In a skillet, melt the butter and heat the olive oil over medium heat. Add the onion and garlic, and sauté until transparent and fragrant. Incorporate the diced apples and cranberries, cooking for 5 minutes so that the fruits soften and release their juices. Sprinkle with rosemary and adjust salt and pepper.

Stuff and close: :

Fill and close: With a spoon, carefully fill the loin pocket with the fruit and onion mixture. Close with toothpicks so the filling doesn't escape. Sprinkle a little more rosemary on the surface to flavor.

Cook in the oven: :

Cook in the oven: Place the loin in a baking dish and bake at 180°C for approximately 1 hour and 30 minutes, until golden brown and well cooked. You will notice that the meat acquires a uniform color and the fruit reduces slightly, forming a juicy filling inside.

Rest and serve::

Rest and serve: Once cooked, let the loin rest for 10 minutes before slicing it. This facilitates the redistribution of juices and keeps the meat juicy.

Editor's Rating:
4.3