Cranberry Walnut Stuffed Pork with Brandy Sauce

Cranberry Walnut Stuffed Pork with Brandy Sauce

First of all, stuffing meat is my new favorite thing. It’s oddly fun and the possibilities are endless! I’m not even a big meat-eater and I’ll be honest, that’s because I had never really been that good at making it. But before you get up and leave in search of other recipes, I’ll just reassure you that this stuffed pork recipe is worth sticking around for. The Mr. made this, not me. See, we’re pretty traditional I guess when it comes to the guy being in charge of the meat but I’m learning.

The meat has typically been the Mr.’s domain because, let’s be honest, it’s something he enjoys doing and one less thing for me to do! But he truly does a better job because he know the science behind it. Even more-so than with baking, science a large part of properly cooking meat. Plus the stakes are higher. If you don’t bake a cookie properly, worst case, you get a burnt or gooey cookie. Overcook meat and you get a super tough-to-chew waste of money or heaven forbid you undercook it, you can end up with food poisoning. (Real great thing to be talking about while I’m trying to get you hungry for this stuffed pork…)

Point is, meat is hard to cook so don’t feel bad if you screw it up. Having screw up a LOT, let me give you some advice. And I’m going to try to break this down for you in really simple terms — get a meat thermometer. It takes the guesswork out of learning to cook meat. I particularly like the old-fashion kind of meat thermometer that is NOT digital because 1.) You don’t need batteries. 2.) The temperatures are labeled. So if you don’t know the proper temperature to cook pork, chicken, beef, etc., it’s marked right on the thermometer. Totally worth $10.

One other thing you’re going to want for this recipe is a food processor. If you don’t already have one, check out this slick and affordable KitchenAid food processor. So that’s it. Once you have your meat thermometer and food processor all ready to go, you should be able to handle stuffing this pork with no problems.

One last thing, if you’re loving stuffed meat as much as me, check out my Jalapeño Popper Stuffed Chicken.

Instructions

  • 1. Finely chop cranberries, walnuts, bacon, and shallot using a food process or a knife.
  • 2. Melt butter in a skillet over medium heat. Add rosemary, chopped cranberries, walnuts, bacon, and shallots. Stir and cook for about 2-3 minute until you can smell the nuts then add brandy and bring to a boil. Boil for 1 minute the turn down to a simmer.
  • 3. Scoop out all solids into a bowl and set aside. Add chicken broth to remaining sauce in skillet, cover and keep at a simmer.
  • 4. In a small bowl, mix corn starch with a small amount of water and then add to sauce to thicken. Season with salt and pepper to taste and keep warm.
  • 5. Take the pork loin and you're going to make two cuts. First cut will be lengthwise, 1/3 up from the bottom of the loin, from right to left. Stop when you get about 1/2" away from the left side. The flatten out the loin. The left side will be twice as thick as the right so for the second cut, you will again go lengthwise from right to left, slicing that thicker side until you reach 1/2" from the edge of the loin. From there you should be able to "unroll" the loin into a flat, rectangular piece of pork. If you nee a visual on this, check out this short YouTube video: How to Prep Meat for Stuffed Pork Loin
  • 6. Now that you have a nice flat piece of pork, you want to sprinkle it with salt and pepper evenly on one side. Then grab the cherry-walnut solids you set aside earlier, squeeze out any remaining liquid back into your simmering skillet, and then layer the stuffing on top of your pork, leaving about 1" of an edge all the way around to allow the stuffing to spread out when rolled.
  • 7. Roll the pork gently, not too tight, and then either tie the roll closed with cotton cooking twine or wrap it in greased foil so it holds together while you cook it.
  • 8. Bake at 350˚ until pork is 160˚ about 35-45 mins. Remove from oven when done, let cool for about 5-10 minutes then gently slice and top with sauce to serve. Garnish with fresh cranberries and rosemary sprigs.