Sponsored post written by me on behalf of Smithfield® Marinated Pork. It’s time for a Cranberry Pecan Stuffed Pork Loin Filet.
This cranberry pecan stuffed pork filet is the perfect comfort food recipe for a cool fall evening.
This Cranberry Pecan Stuffed Pork Loin Filet is full of the taste of autumn. It has a delicious cornbread stuffing center, a nice crunch, some sweet/tartness from the cranberries, and the delicious flavor of yummy pork. It is quick and easy to do so it gives me Real Flavor Real Fast, which makes it perfect for a busy fall weeknight. I love to serve it for back to school pot luck dinners, tailgate parties, and the normal round of family dinners that seem so plentiful this time of the year.
I love September. This month is the beginning of my favorite time of the year. I get excited just thinking about the cooler temperatures, the falling leaves, carved pumpkin faces and all of the holidays to come in the next few months. My husband once dubbed me the Fall Fairy, since our home moves from one holiday to the next for the last few months of the year with new seasonal decor, and comforting fall and winter recipes. My Gardening Cook readers also tell me that they love this time of the year too, so this recipe should be a hit with them.
The star of my recipe is a Smithfield Marinated Fresh Pork Loin Filet in the Portobello Mushroom flavor that I purchased from Food Lion. These delicious marinated pork products make for an easy meal solution for any night of the week, not just for special occasions. They are available in lots of flavors, and different cuts like Tenderloins, Loin Filets and Sirloins, and can be grilled, roasted or sautéed, so they are great for a variety of recipe ideas. And knowing that I can put together my meal in about 30 minutes or less always pleases me. Add it all together, get it done in 30 minute and you are sure to have Real Flavor Real Fast.
To get started, cut your Smithfield Marinated Portobello Mushroom Pork Loin Filet in half lengthwise, but don’t cut it all the way through. You will want to be able to open it up into one piece when you are done. Place the pork loin filet on a silicone baking mat and cover it with some plastic wrap. Now it is time to get rid of any built up stress by pounding it with a meat tenderizer. Work from the center to the edges, lightly pounding the meat to an even thickness of about 1/2 inch or less throughout the meat. You don’t want the meat to be too thick, or it will take a longer time to cook. Move your silicone baking mat with the pounded pork loin filet and set it aside while you make the stuffing.
Combine the stuffing mix, water, and butter and heat it for a few minutes and then fold in the chopped pecans and dried cranberries.
Spread this mixture evenly, and not too thickly, over the flattened pork loin filet. Be sure to leave about 1 1/2 – 2 inches on one side, so that when you roll it, the meat will stick to itself to make moving it easy. Roll up the pork loin filet, starting from the longest side. Be sure the seam side faces downward on the baking sheet.
You can tie it with some cooking twine, if you would like, but this is not necessary. However, it is easy to tie a rolled pork loin filet, and I find it easier to sear and move around if it is tied, so why not give it a try? TIP: No matter what chefs tell you, fancy knots are unnecessary, especially if you are in a hurry. Just tie it at one end, loop the butcher’s string around the pork diagonally, and then rotate the meat and cross over the strings, and then tie it back where you started. Easy peasy!
The last thing I did before putting the finished stuffed pork loin filet in the oven was to brown the outside with some olive oil in a nonstick pan. This cuts down on the oven time and gives a delicious crusty browned coating to the outside of the pork loin filet.
Place the stuffed pork loin filet into an oven proof pan in a preheated 375º F oven and cook until the pork is no longer pink in the center, about 25 to 30 minutes. A meat thermometer inserted into the center should read at least 160 degrees F.
The flavor of this Cranberry Pecan Stuffed Pork Loin Filet just screams fall. It is savory and rich with a crunchy texture from the chopped pecans. It is perfect for a busy night but, equally at home for a special dinner party. And who doesn’t like the color of cranberries in any dish?
I really enjoy making stuffed meat recipes. You get the benefit of the extra flavor profiles, and also keep the cost of the meal in check by using an inexpensive ingredient like stuffing to “plump out your meal” and add extra servings.
Serve the Cranberry Pecan Stuffed Pork Loin Filet with some cooked pasta and steamed veggies for Real Flavor Real Fast Enjoy!
Would you like some more inspiration? Smithfield has a great recipe hub with all sorts of delicious recipe creations. You can find it here. #RealFlavorRealFast. Don’t forget to head over to Food Lion for you own Smithfield Marinated Fresh Pork!
- 1 Smithfield Marinated Portobello Mushroom Pork Loin Filet
- 1 box stuffing mix
- Water and butter (my stuffing mix called for ½ cups and 2 tbsp butter)
- ½ cup dried cranberries
- ¼ cup chopped pecans
- 2 tbsp olive oil
- Preheat oven to 375 degrees F
- Cook the stuffing mix for a few minutes with the water and butter. Remove from the heat and stir in the dried cranberries and chopped pecans.
- Place pork loin filet on a silicone baking mat. Cover with plastic wrap and flatten evenly with a meat tenderizer to no more than ½ inch thick throughout.
- Spread the stuffing mix over the flattened pork loin filet, leaving ½-inch border on all sides. Tightly roll pork loin filet around the filling and place seam side down on the baking mat. Tie with kitchen string if desired..
- Heat the 2 tablespoons olive oil in a large skillet over medium heat; place rolled pork loin filet in the hot oil and sear for a few minutes until browned. Transfer seared pork loin filet to a casserole dish and bake for 25-30 minutes until the internal temperature reads 160º F (71 º C)
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