Cornbread Apple & Cranberry Stuffed Pork Loin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes.
• STEP 3.Add the apples, cranberries, sage, thyme, salt, and pepper to the skillet. Cook for another 5 minutes, until the apples are slightly softened.
• STEP 4.In a large bowl, combine the cornbread, vegetable broth, and egg. Mix well.
• STEP 5.Spread the cornbread mixture evenly over the pork loin, leaving a 1-inch border around the edges.
• STEP 6.Roll up the pork loin tightly and secure with kitchen twine.
• STEP 7.Place the stuffed pork loin on a baking sheet and roast in the preheated oven for 1 hour, or until the internal temperature reaches 145°F (63°C).
• STEP 8.Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
• STEP 9.Serve the sliced stuffed pork loin with roasted vegetables and cranberry sauce.

Cooking Tips

• Make sure to use a sharp knife to butterfly the pork loin for easy stuffing.
• If you don't have cornbread, you can use breadcrumbs as a substitute.
• To make the dish even more flavorful, you can add some chopped pecans or walnuts to the stuffing mixture.
• Leftover stuffed pork loin can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover stuffed pork loin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced pork loin in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the stuffed pork loin with roasted vegetables and cranberry sauce for a complete and satisfying meal.