The holidays usually call for roast turkey or ham, but we also love this alternative to the big bird.

A roasted stuffed pork loin is filled with a delicious cranberry bacon stuffing and best of all, it’s deceptively easy to cook.

Pork loin is delicious and moist, it’s great stuffed, wrapped up jellyroll style, and then cooked to perfection.

sliced stuffed pork loin with cranberries

Savory Stuffed Pork Loin

  • Pork loin is a boneless, skinless protein and that means less cook time.
  • We make a homemade bacon cranberry stuffing but you can use any stuffing mix (or leftover stuffing) to make prep quick.
  • Easy to assemble ahead and then chill until ready to roast!

ingredients to make stuffed pork loin

Ingredients and Variations

What is Pork Loin?

It’s important to note the difference between a pork loin and a pork tenderloin. A tenderloin is considerably smaller, about 2″ in diameter and about 12″ long weighing around 1lb.

Pork loin, however, is a much larger cut of meat, about 4″ in diameter and can be cut in various lengths often sold in 3-4lb sizes. They cannot be used interchangeably. For this recipe, choose a cut that is about 3 pounds and about to 8-12” long.

Stuffing for Pork Loin

This recipe has all the holiday colors and flavors with bacon, celery, cranberries, and cubes of bread. Homemade cornbread makes a rustic stuffing with a heartier flavor, and even cubes of sourdough bread will work, too.

Add some fresh chopped spinach, chopped granny smith apples, or even small cubes of cheddar cheese can give pork loin stuffing a new flavor every time.

process of pouring meat to make Stuffed Pork Loin

How to Cut Pork Loin for Stuffing

  1. Cut across the pork loin but don’t cut all of the way through.
  2. Open the loin like a book.
  3. Use a meat mallet to pound to 1-inch thick.
  4. Fill with stuffing and roll.

process of adding ingredients to make stuffing for Stuffed Pork Loin

How to Cook Stuffed Pork Loin

  1. Cook & mix the stuffing per the recipe below. Allow it to cool.
  2. Cut & pound the pork loin per the directions below.
  3. Spoon the stuffing onto pork loin & roll jelly-style. Tie with kitchen string to secure.
  4. Season pork loin, place in roasting pan with onions & broth.
  5. Bake until it reaches 140°F.

Pork Temperature Tip

This pork loin roast should reach 145°F, you don’t want it to go much higher than that or it will overcook and become dry. I remove the roast from the oven between 138-140°F as the temperature continues to rise as it rests.

Almost all meats should rest before cutting, I remove from the pan (as the heat from the pan will continue cooking the meat) and place on a plate. Loosley cover with foil. Once cut, drizzle any juices on the plate over the cut meat for extra flavor and moisture.

process of rolling Stuffed Pork Loin

Leftover Pork Loin

Keep leftover stuffed pork loin covered in the refrigerator up to 3 days. Reheat in a skillet on the stovetop or serve cold as sandwiches. Freeze cooked and cooled slices in zippered bags with the date labeled on the outside up to 2 weeks.

Perfect Sides for Pork Loin

Did you make this Stuffed Pork Loin? Be sure to leave a rating and a comment below! 

close up of Stuffed Pork Loin slices
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Stuffed Pork Loin

Tender, juicy, and stuffed with a savory stuffing mixture, this pork loin is a fun twist on a holiday entrèe!
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Rest Time 15 minutes
Total Time 2 hours 30 minutes
Servings 6

Ingredients  

  • 3-4 pounds boneless pork loin
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary crushed
  • ¼ teaspoon ground sage
  • ½-¾ cup chicken broth for cooking 1 cm high in the pan

Stuffing

  • 4 slices bacon uncooked
  • ½ teaspoon poultry seasoning
  • 1 medium onion divided
  • 2 ribs celery chopped
  • 4 slices bread cubed and dried*
  • cup dried cranberries
  • cup chicken broth divided
  • salt and pepper to taste

Instructions 

  • Preheat oven to 325°F.
  • Dice half of the onion into ½" pieces for the stuffing. Thinly slice the remaining half.
  • Cook bacon in a medium skillet until crisp. Remove from skillet, leaving the bacon grease.
  • Add poultry seasoning, diced onion, and celery, cook until tender but not browned, about 8 minutes.
  • While onions are cooking, butterfly the pork loin by cutting it almost in half lengthwise, making sure not to cut it all the way through. You'll want to leave about 1-inch that isn't cut through.
  • Open the pork loin open like a book, pound it with a meat mallet until it is ¾-inch thick.
  • Once mixture is softened, add to the dried bread cubes. Stir in broth, 1 tablespoon at a time, just until moistened (you will only use about ⅓ cup). Crumble bacon and add to the mixture along with cranberries. Season with salt & pepper to taste. Set aside to cool completely.
  • Place the cooled stuffing on the pork loin and roll the loin around the stuffing, jelly-roll style. Tie it with kitchen string to secure.
  • Rub the outside of the roast with oil and season with garlic powder, sage, rosemary, salt & pepper to taste.
  • Place the pork loin in a roasting pan seam side down. Add the thinly sliced onions and broth to the pan.
  • Roast the pork 90-110 minutes or until internal temperature reaches 140°F.
  • Remove from the oven and place the pork on a plate, loosely cover it with foil. Let rest 15 minutes before slicing.
  • Cut the pork into slices and drizzle with any juices on the plate.

Notes

The most important step in this recipe is to ensure you do not overcook the pork. Remove it from the oven when it reaches 140°F on an instant read thermometer.
Be sure to let the pork rest on a plate before cutting.
Stuffing can be replaced with leftover stuffing or a boxed stuffing mix.
Up to 1/4 cup of fresh chopped cranberries can be added to the stuffing for a tart flavor in addition to the dried cranberries.
5 from 6 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 366 | Carbohydrates: 18g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 447mg | Potassium: 733mg | Fiber: 2g | Sugar: 7g | Vitamin A: 72IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pork
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

slices of Stuffed Pork Loin with a title
Stuffed Pork Loin in a dish with writing
Stuffed Pork Loin with cranberries and a title
whole Stuffed Pork Loin and sliced Stuffed Pork Loin with text

Categories:

, , , ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating