Imagine a moist and flavorful pork loin stuffed with cranberries, walnuts, and bacon topped with gravy-like brandy sauce. Yes, it is as delicious as it sounds and it's also pretty!
This main course is perfect for the holidays because it's festive, yet actually not difficult to pull off.
★ Why You'll Love this Recipe ★
The pork is stuffed and rolled with a blend of tart cranberries, earthy walnuts, savory bacon bits, and aromatic herbs. A simple brandy sauce gives it a finishing touch.
Fresh rosemary and cranberries are a simple yet elegant garnish that give this dish such a festive, wintery vibe!
You'll love how elegant yet easy of a main dish this stuffed pork is. It's great for a dinner party, to serve for Christmas dinner or for a special occasion.
Honestly though, this stuffed pork is truly easy enough, you could pull this off on a weeknight!
★ Tips & FAQs ★
Have you ever tried to stuff pork or another type of meat?
I promise, it's not hard! It's oddly fun and the possibilities are endless!
Tips for Cooking Pork Successfully
Your best bet for cooking pork to a safe temperature is to get a meat thermometer. It takes the guesswork out of learning to cook meat.
You can go with the old-fashioned kind of meat thermometer that is NOT digital because 1.) You don't need batteries. 2.) Typically 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.
However, an instant digital meat thermometer is very nice. A simple one is easy to use and you get a reading in just milliseconds.
Cook is done at a temperature of 145˚F. Be sure to insert the thermometer all the way into the meat so you get an accurate reading. And you also want to check the thickest part of the meat.
Preparing the Filling
Use a food processor to get your cranberry walnut bacon stuffing just right.
One other thing you're going to want for this recipe is a food processor.
You can chop everything by hand; however, a food processor will save you a bunch of time and will make sure you get everything chopped finely enough so that your stuffed pork rolls nicely and stays tightly rolled.
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.
Can I prepare the stuffed pork in advance?
Yes, you can prepare the stuffing and even stuff the pork a day before. Keep the stuffed pork covered in the refrigerator until you're ready to roast it.
What sides pair well with this dish?
Roasted vegetables, mashed potatoes, or a simple green salad make excellent side dishes to complement the flavors of the stuffed pork. Choose sides that balance the richness of the dish.
Is it possible to make this recipe without alcohol for a non-alcoholic version?
Yes. You can omit the brandy in the sauce altogether or substitute with cranberry juice or orange juice.
Can I use a different type of nut if I don't have walnuts?
Yes, you can substitute walnuts with pecans, almonds, or hazelnuts based on your preference or what you have available.
Storing Leftovers
Leftovers can be stored in an airtight container for up to 5 days in the fridge.
You can freeze leftover stuffed pork as well. It can be frozen for up to 2 months. It's best to wrap the stuffed pork tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator before reheating.
★ More Recipes You'll Love ★
If you're loving stuffed meat as much as me, check out my Jalapeño Popper Stuffed Chicken.
Making this for Christmas or holiday dinner?
Browse my other holiday recipes from dinner and desserts.
Here are a few of my favorites:
- White Christmas Cocktail
- Easy Yule Log Cake
- Christmas cookies: Easy Shortbread Cookies, Chewy Espresso Cookies, Chocolate Dipped Macaroons, Christmas Cut Out Cookies, and Mexican Wedding Cakes Cookies
- Christmas Santa and Elf Pancakes
This cranberry walnut bacon stuffed pork with brandy sauce recipe was featured on South Your Mouth!
Cranberry Walnut Holiday Stuffed Pork Loin with Gravy
Ingredients
- 1 lb unseasoned pork tenderloin
- 4 tablespoon butter
- ¼ cup dried cranberries or cherries
- ¼ cup real bacon bits
- ¼ cup walnuts chopped
- 1 small shallot chopped
- 1 cup brandy
- 1 cup chicken stock
- 1-2 tablespoon corn starch plus water
- salt and pepper to taste
Garnish
- 4 sprigs fresh rosemary
- ½ cup fresh cranberries
Mighty Mrs. is a #WalmartPartner.
Instructions
- Finely chop cranberries, walnuts, bacon, and shallot using a food processor or finely chop with a knife.
- Melt butter in a skillet over medium heat. Add rosemary, chopped cranberries, walnuts, bacon, and shallots. Stir and cook for about 2-3 minutes until you can smell the nuts then add brandy and bring to a boil. Boil for 1 minute then reduce to a simmer.
- Scoop out all solids into a bowl and set aside. Add chicken broth to remaining sauce in skillet, cover and keep at a simmer.
- 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.
- Take the pork loin and you're going to make two cuts. First cut will be lengthwise, ⅓ up from the bottom of the loin, from right to left. Stop when you get about ½" away from the left side. Then 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 ½" from the edge of the loin. From there you should be able to "unroll" the loin into a flat, rectangular piece of pork.
- Now that you have a nice flat piece of pork, generously sprinkle 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, 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.
- 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. You can add a sprig of rosemary on top if you'd like before putting in oven. Save some fresh rosemary for garnish.
- Bake at 350˚ until pork is 145˚ about 35-45 mins. Remove from oven when done, cover with a piece of foil, and let it rest for 5 minutes.Gently slice and top with brandy sauce to serve. Garnish with fresh cranberries and rosemary sprigs.
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