Cornbread, Apple, and Cranberry Stuffed Pork Loin steals the spotlight at any dinner table with its vibrant seasonal flavors. By butterfly-slicing the loin and layering it with a savory blend of apple, dried cranberries, cornbread, and sage, you create a beautiful spiral that roasts to perfection. It is as impressive to serve as it is simple to prepare.

Cornbread apple cranberry stuffed pork loin sliced on a board with fresh sage

Table of Contents

I gravitate toward new pork recipes during the colder months, and they almost always feature the earthy warmth of sage.

This roast is an ideal choice for a Sunday family dinner or an upcoming holiday celebration. Packed with seasonal flavors, it pairs beautifully with a simple vegetable and creamy mash for a guaranteed winning meal.

Sliced stuffed pork loin showing the cornbread apple and cranberry stuffing

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 along with pictures (below). 

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.

How to Butterfly Pork Loin

Following the photos below, begin your cut along the long side of the loin about ¼-inch above the cutting board. Slowly slice inward, unrolling the meat as you go. Focus on maintaining a consistent thickness throughout the cut. If the meat appears uneven, don’t worry – you can easily level it out with a meat mallet before stuffing.

Slicing a pork loin open

Continue cutting until the meat if fully unrolled 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.

Cornbread, apple & cranberry stuffed pork loin

The Filling

Let’s talk about that filling. One of THE MOST favorite things I love to make this time of the year is my Cornbread, Sage and Onion 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.

Mushroom sage rice pilaf on a sliver plate is the perfect side dish

Serving Suggestion

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 Rice Pilaf and simple roasted Brussels sprouts with cranberry glaze (recipe link below). Oh and by the way, the pork leftovers  make amazing sandwiches.

Apple cranberry cornbread stuffed pork loin served on a cutting board garnished with fresh sage leaves with a bowl of Brussels sprouts and rice in background
5 from 18 reviews

Cornbread, Apple & Cranberry Stuffed Pork Loin

Janette
Pork loin is sliced and opened flat, then stuffed with cornbread, apple, dried cranberries and sage, rolled and roasted.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
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Ingredients
 

  • 4 tablespoons butter, unsalted
  • 1 small Granny Smith apple, peeled and finely chopped
  • 2 ribs celery, finely chopped
  • ½ medium onion, finely chopped
  • 2 tablespoons fresh sage, chopped
  • 1 cup (236 ml) chicken or vegetable stock
  • ¼ teaspoon salt
  • Pinch of ground black pepper
  • 1 cup homemade or store bought cornbread
  • ¼ cup (32 grams) dried cranberries.
  • 2 pounds (1 kg) pork loin

Instructions
 

  • 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/190°C.
  • Reference the images, start cuting the pork lengthwise starting 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. Once flat, season lightly and evenly 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. Make sure the thermometer is in the meat, not the cornbread stuffing.
  • Remove from the oven, transfer to a cutting board and allow to rest for 10 minutes before slicing.
Calories: 342kcal, Carbohydrates: 19g, Protein: 26g, Saturated Fat: 9g, Cholesterol: 114mg, Sodium: 496mg
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