Stuffed Pork Loin Roast

Irana Brookshire


I have served this at informal dinner parties and everyone loved it!

Blue Ribbon Recipe

The combination of savory meat, aromatic herbs, and sweet and tangy fruit in this stuffed pork is so incredible you won't set your fork down until you devour every bite. It's easy to make and quick to prep, but impressive when served. Guests will be amazed and wowed.

Note: You may want to get a pork loin from your butcher. They tend to be easier to butterfly. Also, if you find your bacon isn't as crisp as you'd like, place the tenderloin under the broiler for 3-5 minutes. Check the meat every 60 seconds and move it from side to side to make sure it doesn't burn. The Test Kitchen


★★★★★ 1 vote

30 Min
1 Hr 30 Min


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3-4 lb pork loin roast
1 medium
granny smith apple, diced
1 clove
garlic, minced
1/4 c
onion, minced
1/4 c
dried cranberries
1/4 tsp
dried rosemary and sage, or 1/2 tsp fresh, chopped
1 Tbsp
olive oil
3-4 slice
uncooked bacon

How to Make Stuffed Pork Loin Roast


  • 1Preheat oven to 350 degrees F.
  • 2Using a sharp knife, butterfly roast by cutting across the top by 1/3 almost through (fold flap back).
  • 3Then from where you left off, cut 1/3 back the other direction and fold that flap back so you have 3 sections.
  • 4Saute all ingredients (except loin and bacon) in olive oil.
  • 5Place stuffing on loin.
  • 6Fold flaps in.
  • 7Place roast (flap side down) in an 8x8 glass baking dish. Wrap with bacon, folding ends under roast.
  • 8Bake for 1-1 1/2 hours. Let set for about 5 minutes then slice. Serve immediately.

Printable Recipe Card

About Stuffed Pork Loin Roast

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Gluten-Free
Hashtags: #Stuffed, #pork

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