Stuffed Pork Roast with Cranberry Sauce

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“Pork loin and stuffing with cranberry sauce drizzled over it is a flavorsome dish you'd be proud to serve your guest. For more color add some steamed broccoli on the plate.”
1hr 55mins

Ingredients Nutrition


  1. Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
  2. Do not cut all the way through.
  3. Set aside.
  4. Melt butter in medium heavy skillet over medium-high heat.
  5. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
  6. Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
  7. Mince using on/off turns.
  8. Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
  9. Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
  10. Bake remaining stuffing in small casserole for 30 minutes.
  11. Meanwhile, combine water and sugar in 3-qt.
  12. non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
  13. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
  14. Puree in food processor and strain to remove skins.
  15. Stir in salt and pepper.
  16. Reheat gently, if necessary, before serving.
  17. Let roast stand 10 minutes before slicing thinly to serve.
  18. Serve pork, with extra stuffing on side, with cranberry sauce.

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