Cornbread, apple & cranberry stuffed pork loin is the winner of any dinner table with all the favorite ingredients of the season. Pork loin is sliced and opened flat, then stuffed with apple, dried cranberries, cornbread and sage, then rolled and roasted.
I always like to come up with a new pork recipe this time of year and it usually (always) involves sage. This cornbread, apple & cranberry stuffed pork loin is perfect for a family Sunday dinner or any of the upcoming holiday’s, with all the flavors of the season, pair it with your favorite vegetable and mash and you have a winning dinner.
There is a little preparation involved when it comes to the meat. Don’t be scared, all you need is a cutting board and a sharp knife. I will be making a video tutorial for this, but in the meantime I’m going to describe it as best I can. We are aiming for a flat piece of pork. Pounding with a mallet will not work in this instance so we have to cut it like a jelly roll.
Referencing the pictures above, start on the right (if you’re right handed, start on the left if you’re left handed) about ¼ inch above the cutting board and slowly slice the meat. Slice and look, making sure you are keep the same thickness. Don’t worry if it’s a little off and uneven, you can fix this at the end. Continue cutting until the meat ‘unrolls’ and you have a flat piece. Mine was not completely even, so I took a meat mallet and evened it out. (you can also use a small pan or rolling pin). Now that the hard part is done, all you have to do is spread the filling out onto the pork, roll it up and tie it tight.
Let’s talk about that filling. One of THE MOST favorite things I love to make this time of the year is my cornbread, onion and sage stuffing. It’s all I can do to get it onto the plates without eating it all. I am a fan of using the prepared cornbread box mixes for ease. You know how pork can dry out when you cook it? This filling keeps the meat moist and flavorful along with the tender, juicy apples and dried cranberries, this stuffing marries so well with the pork and hits every flavor note.
I hope you try this recipe because it will become your and your families favorite meal. To complete this meal, I served it with mushroom sage pilaf (recipe coming soon) and simple roasted brussels sprouts. Oh and by the way, the pork leftovers make amazing sandwiches.
- 4 tablespoons butter unsalted
- 1 small Granny Smith apple peeled and finely hopped
- 2 ribs celery finely chopped
- 1/2 medium onion finely chopped
- 2 tablespoons fresh sage chopped
- 1 cup chicken or vegetable stock
- 1/4 teaspoon salt
- Pinch of ground black pepper
- 1 cups homemade or store bought cornbread
- 1/4 cup dried cranberries.
- 1-2 pound pork tenderloin
In a large skillet, melt the butter over medium-low heat.
Add the apple, celery, onion and sage. Cook until softened, about 5 minutes.
Add the chicken stock and salt, cook for 5 minutes.
Add the cornbread, stir to mix well until all the cornbread has absorbed the liquid.
Mix in the dried cranberries and allow to cool for 15 minutes.
Preheat oven to 375°F.
Cut the pork tenderloin until you have a flat surface.
Season with salt and pepper.
Place an even layer of the stuffing all over the pork then roll up and tie with kitchen string.
Place onto a baking sheet and season with salt, pepper and dried sage.
Roast for 45 until the internal temperature reads 140°F on a meat thermometer.
Remove from the oven, transfer to a cutting board and allow to rest for 10 minutes before slicing.