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sliced stuffed pork loin on a platter in a wide horizontal shot, spiral of ruby cranberry apple chutney inside each round, fresh thyme garnish, on a festive holiday table, warm natural light, shallow depth of field, landscape orientation

Stuffed Pork Loin with Cranberry Apple Chutney

A juicy roast pork loin that has been stuffed and topped with a sweet and tart cranberry and apple chutney.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb pork loin butterflied
  • 1.5 cups fresh cranberries
  • 2 apples diced
  • 1/3 cup brown sugar
  • 1 tbsp fresh thyme chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Simmer cranberries, apples, and brown sugar until thick and jammy, then cool.
  2. Heat oven to 375F and season the butterflied pork with salt and pepper.
  3. Spread half the chutney over the pork, then roll it up and tie with twine.
  4. Sear in olive oil until browned, then roast 45-50 minutes to 145F.
  5. Rest the pork 10 minutes before removing the twine.
  6. Slice into rounds and spoon the remaining chutney over the top.

Notes

Pound the loin to even thickness so it rolls neatly.