Cranberry Apple Stuffed Pork Loin

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Lightly coat a roasting pan with cooking spray. (5 minutes)

Recipe View In a medium bowl, combine the stuffing mix and water. Stir in the diced apple, chopped cranberries, pecans, and finely chopped onion. Set aside to allow the flavors to meld. (10 minutes)

Recipe View Place the pork loin on a cutting board. Using a sharp knife, butterfly the pork loin by slicing it horizontally through the middle, stopping about 1/2 inch from the opposite side. Open the loin like a book. (5 minutes)

Recipe View Cover the pork loin with plastic wrap and pound it to an even 1/2-inch thickness using a meat mallet or rolling pin. (10 minutes)

Recipe View Season the flattened pork loin generously with salt and freshly ground black pepper. Spread the prepared stuffing mixture evenly over the cut side of the pork. (5 minutes)

Recipe View Carefully roll the pork loin into a tight cylinder, starting from one end. Secure the roast with butcher's twine at 1-inch intervals to maintain its shape during cooking. (10 minutes)

Recipe View Place the stuffed pork loin seam-side down in the prepared roasting pan. (2 minutes)

Recipe View Bake in the preheated oven for approximately 1 hour, or until an instant-read thermometer inserted into the center of the stuffing registers 145 degrees F (63 degrees C). (60 minutes)

Recipe View Remove the pork loin from the oven, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (10 minutes)

Recipe View Remove the butcher's twine before carving. Slice the pork loin into 1/2-inch thick medallions and serve immediately. (5 minutes)