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.
Cranberries are a staple of fall and Thanksgiving. There is even a National Cranberry Relish Day on November 22. This recipe would be delicious with some homemade cranberry relish.
Or, if you are serving this dish close to Halloween, my Crow’s Blood Champagne Cocktail is a great pairing, since it contains cranberries, too.
This cranberry pecan stuffed pork filet is the perfect comfort food recipe for a cool fall evening.
It is quick and easy to do so it gives me loads of flavor quickly, which makes it perfect for a busy fall weeknight.
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 marinated fresh pork loin filet in the portobello mushroom flavor that I recently found on a shopping trip.
To get started, cut your 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 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.
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.
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.
I love the look of the slices. I honestly believe that one has to feed the eyes before the stomach for best results, and this recipe does that in spades.
Serve the Cranberry Pecan Stuffed Pork Loin Filet with some cooked pasta and steamed veggies for a really quick meal. Enjoy!
- 1 1/2 pounds marinated portobello mushroom pork loin filet
- 6 ounces boxed stuffing mix
- 1/2 cups water
- 2 tablespoons 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 1/2 inch thick throughout.
- Spread the stuffing mix over the flattened pork loin filet, leaving 1/2-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)
Serving Size:1/6th of the roast
Amount Per Serving: Calories: 299Total Fat: 20gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 35mgSodium: 194mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 12g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.