Elegant GF Stuffed Pork Loin with Apple & Cranberry (Holiday Dinner)

Introduction

When you need a main course that looks impressive but is surprisingly easy to execute, the Stuffed Pork Loin is your answer. This recipe elevates the classic pork loin into a stunning centerpiece, featuring a rich, savory, and naturally Gluten-Free stuffing.

Our filling combines the best of holiday flavors: tender sautéed apples, tart dried cranberries, and fragrant herbs, all rolled perfectly inside a lean pork loin roast. The result is juicy, flavorful pork with a gorgeous pinwheel presentation when sliced. This dish is naturally free of gluten and ready to anchor your next holiday dinner, Sunday supper, or special occasion.

Why you will love this Elegant Stuffed Pork Loin:

• Naturally Gluten-Free: The stuffing uses ground nuts and fresh ingredients, avoiding breadcrumbs entirely.
• Showstopper Presentation: When sliced, the spiral of stuffing creates a beautiful, elegant look.
• Moist and Flavorful: The stuffing keeps the lean pork loin incredibly moist during roasting.
• Easy to Prep Ahead: The entire roast can be assembled and tied the day before serving.

Ingredient Notes and Easy Swaps:

Pork Loin: Use a boneless pork loin roast, not the thin, quick-cooking pork tenderloin. A 3-4 pound loin is ideal.

Stuffing Base: We use ground walnuts or almonds in place of breadcrumbs. This adds a fantastic texture, keeps the recipe GF, and boosts the flavor.

Fruits: Apples (Honeycrisp or Granny Smith for texture) and dried cranberries (craisins) provide a necessary sweet-tart balance.

Herbs: Fresh sage and thyme are the quintessential pork pairing, adding that classic, warm holiday aroma.

Bacon (Optional): Wrapping the roast in a few strips of bacon adds fat, moisture, and phenomenal smoky flavor to the exterior.

Substitutions:

• Stuffing Nuts: Use walnuts, pecans, or almonds—whichever you prefer. Ensure they are coarsely chopped or lightly pulsed in a food processor.
• Sweetener: A tablespoon of brown sugar or maple syrup can be added to the stuffing mixture to enhance the sweetness of the apples.
• Fruit Swaps: Swap cranberries for dried cherries or apricots, or add a handful of golden raisins.

Step-By-Step Photos and Directions:

1. Butterfly the Pork: Lay the pork loin flat. Use a sharp knife to slice lengthwise through the center, stopping about an inch from the opposite side. Open the loin like a book.
2. Pound and Season: Place plastic wrap over the butterflied loin and pound it lightly to an even 1/2-inch thickness. Season the inside heavily with salt and pepper.
3. Make Stuffing: Sauté the apples and onion until soft. Mix in the cranberries, nuts, and fresh herbs. Let the mixture cool slightly.
4. Spread and Roll: Spread the stuffing evenly over the entire surface of the pounded pork loin, leaving a 1/2-inch border on all sides. Roll the loin tightly from the short end.
5. Tie and Season: Use kitchen twine to tie the roast firmly at 1-inch intervals. Season the outside generously. (Add bacon wrap now, if using.)
6. Roast: Sear the pork in a hot pan (optional, but recommended) then roast at 375 F, 190 C until the internal temperature reaches 145 F, 63 C.
7. Rest and Slice: Let the roast rest for 10-15 minutes before removing the twine and slicing into beautiful pinwheels.

Tips For Success

• The Internal Temperature is Key: Pork loin is lean and dries out easily.¹ Use a meat thermometer and pull the pork from the oven exactly at 145 F ,63 C. The temperature will rise another 5 degrees while resting.
• Tying is Non-Negotiable: Tying the roast ensures it holds its spiral shape, cooks evenly, and keeps the stuffing inside.
• Use Ground/Chopped Nuts: Do not use whole nuts in the stuffing. They should be chopped fine so the stuffing holds together when sliced.

Frequently Asked Questions:

• How long does a 3-lb pork loin take to cook? Approximately 45-60 minutes at 375 F, 190 C but always rely on the internal temperature, not the clock.
• Can I prepare this ahead of time? Yes! Prepare and tie the stuffed roast up to 24 hours in advance. Keep it tightly wrapped in the refrigerator. Add about 10-15 minutes to the total baking time.
• What can I serve with this? GF Creamy Scalloped Potatoes, Roasted Brussels Sprouts, or Wild Rice Pilaf are classic pairings.

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Equipment

• Sharp chef’s knife
• Kitchen twine
• Large skillet (for searing)
• Roasting pan

Ingredients 1x2x3x

For the Pork Loin

• 1 (3-4 lb) boneless pork loin roast, silver skin removed
• 1 Tbsp olive oil
• 1 /1,2 tsp salt
• 1 tsp black pepper

For the Gluten-Free Stuffing

• 1 Tbsp butter
• 1/2 cup chopped yellow onion
• 1 medium apple (Honeycrisp or Granny Smith), finely diced
• 1/2 cup chopped walnuts or pecans
• 1/3cup dried cranberries (craisins)
• 2 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• 1/2 tsp salt1/4 tsp black pepper

Instructions

1. Prep the Pork: Butterfly the pork loin lengthwise, opening it flat to about 1/2-inch thickness. Season the inside liberally with salt and pepper.
2. Make Stuffing: Melt butter in a skillet over medium heat. Add onion and apple; sauté for 5 minutes until soft. Remove from heat. Stir in walnuts, cranberries, sage, thyme, salt, and pepper. Let cool for 5 minutes.
3. Stuff and Roll: Spread the stuffing mixture evenly over the pork loin, leaving a small border. Roll the loin tightly starting from a short end.
4. Tie and Season: Use kitchen twine to tie the roast every inch. Rub the outside of the roast with olive oil, and season generously with salt and pepper.
5. Roast: Preheat oven to 375 F ,190 C. Roast for 45-60 minutes, or until an internal thermometer inserted into the center (avoiding the stuffing) reads 145 F ,63 C.
6. Rest & Serve: Remove from oven, cover loosely with foil, and let rest for 10-15 minutes before removing the twine and slicing into 1-inch thick pinwheels.

Notes

• Searing (Optional): For a better crust, sear the tied roast in a hot pan with a tablespoon of oil for 2 minutes per side before roasting.
• Resting is Essential: Do not skip the resting step. It allows the juices to redistribute, ensuring a tender and moist roast.

SPECIAL NOTE

The stuffing is naturally gluten-free because we use ground nuts instead of traditional breadcrumbs. This makes the filling much more flavorful and moist!

Nutrition

(Note: This nutritional analysis is an estimate for one serving, assuming 8 total servings, using a 3.5 lb pork loin and the stated stuffing ingredients.)

Nutrient	Amount per Serving (Estimated)
Calories	430 kcal
Protein	45 g
Fat	25 g
Saturated Fat	8 g
Carbohydrates	6g
Fiber	2g
Sugar	3 g
Cholesterol	140 mg
Sodium	500mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 8 equal servings. Values may vary significantly depending on the cut of pork loin (fat content), the amount of oil used for searing, and the type of nut used in the stuffing. This information is for general guidance only.