Stuffed Pork Roast with Cranberry Sauce Recipe | Yummly

Stuffed Pork Roast with Cranberry Sauce

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Stuffed Pork Roast with Cranberry Sauce

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A lovely use of fresh cranberries. Serve for your holiday celebration with Orange-Spinach Salad, Herb-Braised Carrots, and  Roasted Potatoes with Bacon and Goat Cheese.


  • 4 lb. pork loin roast
  • 4 Tbsp. butter
  • 2 small onions (peeled and thinly sliced)
  • 1 cup pecans
  • 1/2 cup french bread (day-old, crusts removed)
  • 2 oz. ham
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper (freshly ground)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 lb. fresh cranberries
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
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    1. Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Set aside.
    2. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns.
    3. Spread 1/4-1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in 350 degree F. oven and roast 1 1/4 to 1 1/2 hours (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
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