This flavorful roasted stuffed pork loin is perfect for both fall gatherings and the upcoming holiday season. Filled with a stuffing that includes gluten-free panko, apples, walnuts, dried cranberries, rosemary and maple syrup, it’s a warm and welcoming dish. The slightly sweet, savory stuffing infuses the roast with flavor and moisture, while the pan drippings can be used to create a rich gravy. This roast is sure to impress guests with its beautiful presentation and delicious taste. Prepare in advance, refrigerate, mingle with guests and cook when it’s time!
Apple & Walnut Stuffed Pork Loin (Gluten-Free)
Ingredients
- 3-4 lb. boneless pork tenderloin
- Kosher salt to taste
- Ground pepper to taste
- 1/2 cup gluten-free panko bread crumbs
- 1/2 cup chicken stock
- 1 cup green apple peeled and chopped
- 1/4 cup chopped walnuts raw, unsalted, toasted
- 1/4 cup minced shallot
- 1/4 cup unsweetened dried cranberries
- 1/2 tsp. dried rosemary
- 2 Tbsp. pure maple syrup
- Cooking spray
Instructions
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Preheat oven to 450 degrees F. Coat the bottom of roasting pan with cooking spray or olive oil.
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Place tenderloin on cutting board and, using a sharp knife, remove the “silver skin” membrane that runs lengthwise on one side of the tenderloin so it doesn’t tighten and twist the roast. With knife blade under membrane, slowly shear it off and pull it away, avoiding cutting into meat as much as possible.
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To butterfly loin, place it fat side down on cutting board and use sharp knife to slice open the entire length horizontally, making sure not to cut all the way through. Open loin like a book. On each flap, make lengthwise slice down its middle, being careful not to cut all the way through. Unfold these additional flaps and loin will be one large, flat piece.
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Cover butterflied tenderloin with parchment, and use meat mallet to thin it out a bit and make it even in thickness. Sprinkle with salt and pepper.
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In bowl, stir together bread crumbs and stock. Add apples, walnuts, cranberries, shallots, maple syrup and rosemary and stir to combine.
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Spread filling over butterflied pork, leaving a 1-inch margin around all sides except for the fat layer side. For that side, leave 2-inch margin.
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Starting rolling up loin from the end that does not have fat layer on bottom. Using cotton kitchen string, tie loin in 1- to 2-inch intervals.
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Place stuffed loin in pan and cook 15 minutes to brown top, then reduce oven temperature to 325 degrees F and cook uncovered 30 to 40 minutes, until roast reaches an internal temperature of 140 degrees F.
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Slice diagonally to serve.
Recipe Notes
Make this special roast with better ingredients from Vitacost!
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