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Cranberry & Walnut Cheddar-Stuffed Pork Loin

December 16th, 2012

by Wisconsin Cheese

 

Cranberry-Walnut-Cheddar-Stuffed-Pork-Roast by baked bree

We love cozy, casual dinners–ones where everyone brings a dish to share. In the Winter issue of Grate. Pair. Share., you’ll find recipes for a winter dinner party from four food blogger friends. This Cranberry and Walnut Cheddar-Stuffed Pork Loin from Baked Bree is simple to prepare but worthy of any special occasion.

Pair it with a Kale Salad with Ricotta Salata, Pecans and Oranges; Roasted Potatoes and Apples with Wisconsin Gruyere Sauce; and a Chocolate Mascarpone Tart. You’ll find all the recipes in the magazine.

Cranberry and Walnut Cheddar-Stuffed Pork Loin
by Baked Bree
Serves 6 to 83 tablespoons butter
1 large onion, chopped
1 apple, peeled and chopped
½ teaspoon salt
¼ teaspoon ground pepper
1 clove garlic, minced
2 ½ cups fresh bread crumbs
¼ cup flat leaf parsley, chopped
¼ cup dried cranberries
¼ cup walnuts, chopped
1 teaspoon fresh thyme
1 teaspoon fresh sage, finely chopped
1 cup (4 ounces) Wisconsin White Cheddar Cheese, shredded
4-pound boneless pork loin, butterflied*
2 tablespoons vegetable oil
Salt and pepperFor stuffing: Melt butter in large skillet over medium heat. Add onions and apples and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook 1 minute.

In large bowl, toss bread crumbs, parsley, cranberries, walnuts, thyme and sage. Add onion mixture and toss to combine. Set aside.

For roast pork: Preheat oven to 375°F. Lay pork out onto cutting board. Cover pork with stuffing and pat down. Sprinkle with shredded Cheddar. Roll pork over the stuffing, ending with seam-side down. Tie roll with string in a few places to keep closed. Dry outside of pork with paper towel and season with salt and pepper.

Heat oil in large skillet over medium-high heat. Brown pork on all sides, about 8 minutes total.

Spray roasting pan with cooking spray. Transfer pork to roasting pan.

Roast 60-75 minutes, until pork reaches internal temperature of 150°F. Transfer to cutting board and cover loosely with foil. Let rest 20 minutes. Slice and serve.

* To make your life a little easier, ask your butcher to butterfly the pork loin.

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