Stuffed pork loin. This Stuffed Pork Loin from Delish.com is amazing. The pork loin is filled to the brim with the classic, cold weather, flavor combination of apple, bacon, rosemary and pork. This video was sponsored by National Pork BoardBuy whole boneless pork loins from Sam's Club and cook it to the proper cooking temperature.

We LOVE this pork loin roast stuffed with chopped apples, walnuts and cranberries. So festive, perfect for holiday entertaining! Arrange the slices on plates, drizzle. You can Have Stuffed pork loin using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Stuffed pork loin

Lets Go Prepare 4 lbs of tenderloin or 2 small tenderloins.
What You needis 1/2 cup of red wine, preferable marsala type.
What You needis 1/2 cup of bbq sauce of your preference.
Lets Go Prepare 1/4 cup of dryed cranberries.
What You needis 1/4 cup of pignolis.
Lets Go Prepare 1/2 of granny apple cut up in small pieces.
It's 1/2 cup of orange juice.
What You needis to taste of salt + pepper.
It's 1 of bay leaf.
What You needis of kitchen string.

Stuffed Pork Loin with Spinach and Apricot Stuffing. Stuffed Pork Loin. this link is to an external site that may or may not meet accessibility guidelines. Rinse and dry the pork loin. You should have a continuous slab of meat once complete.

Stuffed pork loin step by step

With a very sharp knife, cut the loin alongside, trying to make like a sheet.
Mix the red wine, bbq sauce and pepper and pour it over the loin and let it marinade at least 2 hrs or overnight.
Preheat the oven in 350 while you mix the cranberries, pignolies and the apple and let it sit in the orange juice.
.
In an oven proof pan, put the loin, use some salt on both sides and spread the stuffing in the middle,tring to leave both ends and one of the edges without the mix.
.
Roll it from the longer side with the stuffing, facing you, toward the other side and tuck both ends, you can secure it with toothpicks while you start tying it.
Pour some of the marinade, bay leaf,cover it with aluminum foil, and make some holes on the cover to avoid burning while roasting.
Cook for aproximately 65 mins in convexion oven..
Take the loin out, let it rest for 10 mins and with a sharp knife, cut carefully in medallions, moist it with the drippings. Enjoy!.

Apply a little rub to the surface. Because pork loin is so lean, it is a great cut for stuffing with something moist. Pork loin is a lean tender tube of muscle attached to the ribs on one side and the spine on the other. When cooked properly, pork loin is moist, tender, and deeply flavorful. When under-seasoned and overcooked, it's just plain sad — a dry, stringy end to a potential-filled piece of meat.