Cranberry Rosemary Stuffed Pork Loin

Sara Andrea


A special holiday treat November and Decemberish.


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  • 1/2 c
    dried cranberries
  • 1/3 c
    apple cider
  • 1 tsp
    canola oil
  • 1/4 c
    chopped onion
  • 2 Tbsp
    fresh sage and rosemary mixed
  • 1 1/4 Tbsp
    seasoned bread crumbs
  • 3 lb
    lean pork loin, boneless roast
  • 1/2 c
    fresh spinach leaves
  • ·
    cooking spray
  • ·
    cooking string

How to Make Cranberry Rosemary Stuffed Pork Loin


  1. Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
  2. In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
  3. Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
  4. In large bowl mix breadcrumbs, cranberry mixture and onion mixture.
  5. Cut loin almost in half and open like a book. Place spinach leaves inside with stuffing over the leaves. Close and secure with cooking string.
  6. Roast on broiler plan until golden and meat thermometer registers 160 degrees, about 1 hour 20 minutes. Remove from over and cover with foil for 10 minutes. Carve 1 inch thick slices. Remove string.

Printable Recipe Card

About Cranberry Rosemary Stuffed Pork Loin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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