This persiMon®, cranberry and apple stuffed pork loin is easier to make than you think, and everyone will love it!
Disclaimer: This post has been sponsored by persiMon® Canada, and I have been compensated monetarily for my time. All opinions are, as always, my own.
Have you ever made a stuffed pork loin? If not, you definitely need to try it!
It’s easier than it looks, and this persiMon®, cranberry, and apple stuffed pork loin is the perfect recipe to make for dinner tonight!
I know I’ll be making this stuffed pork loin every year now, as soon as I see persiMon® fruit in the grocery stores.
The persiMon® brand of persimmons is from the Ribera del Xuquer region of Spain.
They are available at your local grocery store for a limited time each year in November and December.
We tried them for the first time this year and they are amazing. I know that I will now be looking out for them every November because they are so delicious!
And I will want to make this persiMon®, cranberry, and apple stuffed pork loin again!
It’s easy and delicious and the whole family loved it.
What do persiMon® fruit taste like?
The persiMon® brand of persimmon is a ready-to-eat fruit that has a light, delicate flavour, a bit like a mango or peach.
You can look for “sugar freckles” on the bright orange, seedless flesh which indicate extra sweetness.
What are persiMon® fruit good for?
You can use persiMon® fruit in both sweet and savoury recipes. You can also enjoy it on its own, as both a dried fruit and eaten raw.
We liked it best sliced up and eaten fresh. The kids really liked the distinctive star shape on the inside of the fruit when it was sliced up.
I love that persiMon® fruit is so good for you!
It’s high in fibre, with 6 grams per fruit, and is a source of vitamins C, K, A, folate, potassium, magnesium, and manganese.
It also contains the antioxidants beta carotene, lutein, and lycopene.
So basically it’s the perfect healthy snack!
How do you butterfly a pork loin?
Butterflying a pork loin is easier than you think.
Chilling the meat in the freezer for 20 minutes first will help make it easier to cut.
Using a long sharp knife to butterfly a pork loin will also make cutting it evenly a bit easier.
If you’d like to see step by step instructions for how to butterfly a pork loin, you can find that at the bottom of this post, below the recipe card.
How do I keep my pork loin from drying out?
Make sure not to cook it too long!
Pork loin will be dry if you cook it for too long. The best way to avoid this is to use a meat thermometer to judge when it is done.
You need to cook it until a meat thermometer reads an internal temperature of 145-150 degrees F at the thickest part of the pork loin. I have this instant read meat thermometer and highly recommend it!
After it is cooked to that temperature, you then need to cover it in foil and let it rest for 10 minutes before slicing into it.
This resting time is important as the pork finishes cooking during this time, and it also relaxes the meat, making it juicier and more flavourful.
How to make persiMon® Cranberry and Apple Stuffed Pork Loin:
- You can get the pork stuffed and ready for the oven up to 24 hours ahead of time if you like. Just cover it in plastic wrap and keep it in the fridge until you are ready to cook it.
- Make sure to cook the pork loin until a meat thermometer registers 145-150 degrees F in the centre of the loin. Don’t skip the resting period or your pork may be underdone.
- You will want to dice the apples and persiMon® quite small as this helps the stuffing stay together a bit better, and not all fall out as soon as you slice the pork loin up.
- If you would like to learn more about persiMon®, you can visit their website at persimoncanada.com.
Here are some more great pork recipes for you:
- Instant Pot Pulled Pork
- Instant Pot Greek Pork Wraps
- 9 Pork Chop Marinades
- Baked Pork Chops with a Cinnamon Glaze
- Grilled Pork Tenderloin with Strawberry Kiwi Salsa
persiMon® Cranberry and Apple Stuffed Pork Loin
This persiMon®, cranberry and apple stuffed pork loin is easier to make than you think, and everyone will love it!
Ingredients
- 3-4 pound pork loin
For the stuffing:
- 3/4 cup peeled, chopped apple
- 3/4 cup chopped persiMon®
- 1/4 cup dried cranberries
- 1 shallot, finely chopped
- 1/2 cup breadcrumbs or panko crumbs
- 1/2 cup chicken stock
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
For the rub:
- 2 tablespoons olive oil
- 2 tablespoon brown sugar
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
For the Pork:
- Preheat the oven to 450 degrees F.
- Place the pork loin in the freezer for 20 minutes to firm up a bit so that it’s easier to cut.
- After chilling, butterfly the pork loin by starting about 1 inch from the edge on the thinner long edge and slicing down at a 45 degree angle until you are about 1/2” from the bottom.
- Place your knife parallel to the cutting board and slice across the pork, keeping it about 1/2” from the cutting board and unrolling the pork loin as you go until it is completely flat. (You can see this in the video or step by step instructions below.)
- Cover the pork in plastic wrap and pound it with a mallet to get it to as even a thickness as you can.
For the stuffing:
- In a medium bowl, stir together the apples, persiMon®, cranberries, shallot, breadcrumbs, chicken stock, cinnamon, and chilli powder until well combined.
- Spread the stuffing mixture over top of the flattened pork loin, leaving a 1 inch space around the edges.
- Roll up the pork, starting from the end that does not have the fat layer on it (this will be the end that was originally in the middle of the pork loin - you want the fat layer to end up on the outside of the pork once it’s rolled up), roll up the pork with the stuffing inside it.
- Place the roll with the seam side down and tie butcher’s string around the pork loin, at 1-2 inch intervals. You will need to tie it 5-6 times.
For the rub:
- In a small bowl, mix together the olive oil, brown sugar, garlic, chili powder, cinnamon, and salt.
- Place the rolled up pork loin on a baking sheet sprayed with non-stick spray.
- Spread the rub all over the top and sides of the pork loin.
- Place the pork in the preheated oven and cook for 15 minutes.
- After 15 minutes, turn the heat down to 325 degrees F and continue cooking for 35-45 minutes, or until a meat thermometer inserted into the centre of the pork loin registers 145-150 degrees F.
- Remove the pork loin from the oven and tent it with aluminum foil. Let it rest for 10 minutes before slicing and serving it.
Notes
Tying up the pork with the stuffing inside is easier if you lay out 5-6 pieces of string in a row that you can lift the pork loin onto once it’s rolled up, before you actually roll it up. This way you won’t be trying to hold the pork loin in it’s roll while cutting string and trying to get it around the pork!
Source: Adapted from my Grilled Pork Tenderloin with Strawberry Kiwi Salsa.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1/8 recipeAmount Per Serving: Calories: 490Total Fat: 27.6gSaturated Fat: 9.5gTrans Fat: 0gCholesterol: 136mgSodium: 352mgCarbohydrates: 10.1gFiber: 0.7gSugar: 3.8gProtein: 47.6g
Nutrition Information is estimated based on ingredients used and may not be exact.
How to Butterfly a Pork Loin
Butterflying a pork loin is very easy. Chilling the pork in the freezer for 20 minutes first makes cutting it a bit easier.
Instructions
Starting at the thinner long side of the pork loin (with the fat layer down), cut down about 1" from the edge at a 45 degree angle, until the knife is about 1/2" from the bottom.
Turn the knife to be parallel to the cutting board, and slice the pork slowly, with long, even cuts.
Continue cutting, keeping the knife parallel to the cutting board, unrolling the pork loin as you go.
Continue until it is completely rolled out into an even rectangle. Pound with a meat mallet to an even thickness.
Spread the stuffing over the pork, leaving a 1" space around the edge.
Roll the pork back up, starting with the edge that does not have the fat layer and was originally on the inside of the pork loin.
Place the pork seam side down on a greased baking sheet, and tie it up with butcher's string at 1-2" intervals.
Spread the rub all over the top and sides of the pork loin and cook until 145-150 degrees F at the thickest part of the loin.