Cornbread, Apple & Cranberry Stuffed Pork Loin

Ingredients

• 57 g (4 tablespoons)unsalted butter
• 1 smallGranny Smith apple, peeled and finely chopped
• 2 ribscelery, finely chopped
• ½ mediumonion, finely chopped
• 2 tablespoonsfresh sage, chopped
• 236 ml (1 cup)chicken or vegetable stock
• ¼ teaspoonsalt
• 1 pinchground black pepper
• About 120 g (1 cup)homemade or shop-bought cornbread
• 32 g (¼ cup)dried cranberries
• 1 kg (2 pounds)pork loin

Instructions

1. 1

   Cook the aromatics

   Melt the butter in a large frying pan over medium-low heat. Add the apple, celery, onion and sage and cook until softened, about 5 minutes. Pour in the stock and add the salt; cook for a further 5 minutes.

2. 2

   Make the stuffing

   Add the cornbread and stir until it has absorbed the liquid. Mix in the dried cranberries, then leave the stuffing to cool for 15 minutes.

3. 3

   Heat the oven

   Preheat the oven to 190°C (375°F).

4. 4

   Flatten and fill

   Starting at one side, slice lengthways into the pork about 6 mm (¼ inch) above the chopping board, gradually opening it out flat while keeping the thickness as even as possible. If the surface is uneven, trim or adjust it at the end. Season lightly and evenly with salt and pepper, spread the stuffing over the pork in an even layer, then roll it up and tie it with kitchen string.

5. 5

   Roast the pork

   Place the rolled pork on a baking sheet and season with salt, pepper and dried sage. Roast for 45 minutes, until a meat thermometer inserted into the meat—not the stuffing—reads 60°C (140°F).

6. 6

   Rest and slice

   Take the pork out of the oven, transfer it to a chopping board and leave it to rest for 10 minutes before slicing.

What is cornbread-stuffed pork loin?

Pork loin is a lean cut from the back of the pig, and this American-style preparation turns it into a rolled roast with its stuffing inside. The filling combines cornbread with apple, celery, onion, sage and dried cranberries for a mix of savoury, fragrant and lightly sweet flavours.

The method works by opening the loin into a broad, even layer, spreading the cooled filling across it and rolling it into a roast. That gives each slice a spiral of stuffing alongside the pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 26g protein, 19g carbs, 0g fat.

The cornbread and dried cranberries provide most of the carbohydrate, while butter contributes fat and pork loin supplies much of the protein. Serve a slice with plenty of vegetables for a balanced plate.

Build a moist cornbread filling

Cornbread: Use fresh or leftover cornbread, crumbling it into the stock mixture so it can soak up the liquid evenly. Stir until there are no dry patches before adding the cranberries.

Fruit and herbs: Granny Smith apple brings a tart note, while dried cranberries add bursts of sweetness. Sage gives the stuffing an earthy, savoury flavour that suits pork.

Open the loin evenly

Butterfly cut: Slice along the length of the loin, keeping the blade close to parallel with the board as you gradually open the meat out. Taking small, controlled cuts makes it easier to keep a consistent thickness.

Uneven spots: A slightly irregular surface is manageable; adjust thicker areas with a careful cut so the pork can roll around the filling. Avoid cutting all the way through and separating the loin.

Roll and tie securely

Filling layer: Spread the cooled stuffing across the pork in an even layer, leaving it easy to roll without forcing filling out at the edges. A generous, even spread helps the filling stay in place as you shape the roast.

Kitchen string: Tie the roll at intervals to keep its shape while roasting. This helps the pork cook as a compact roast and makes it easier to slice neatly.

Check the roast for doneness

Thermometer position: Insert the thermometer into the pork itself, not the cornbread centre, and check the thickest part. The recipe's target is 60°C (140°F).

Resting time: Leave the roast for 10 minutes after taking it out of the oven. Resting gives the juices time to settle and makes the rolled pork easier to carve.

Plan the timing

Stuffing first: The filling needs 15 minutes to cool before it goes onto the pork, so prepare it before opening and filling the loin. This also makes it easier to handle during assembly.

Roasting and resting: Allow 45 minutes for roasting, followed by a 10-minute rest before slicing. Check the internal temperature rather than relying only on the clock.

Choose what to serve alongside

Vegetables: Serve slices with green vegetables, such as green beans or Brussels sprouts, to add freshness alongside the rich stuffing. Roasted carrots or squash also suit the apple and sage flavours.

Sauce: A simple pan gravy or a spoonful of cooking juices can complement the pork without competing with the fruit-filled stuffing. Add the sides just before serving so the roast remains the focus.

Recipe notes & tips

• Let the stuffing cool for the full 15 minutes before spreading it over the pork.
• Use a sharp knife and make gradual cuts when opening the loin flat.
• Keep the filling layer even so the roll is easier to shape.
• Tie the pork securely with kitchen string to help it hold its shape.
• Check the thermometer in the pork rather than in the stuffing.
• Rest the roast for 10 minutes before slicing for cleaner cuts.

Variations

• Use pecans: Fold chopped pecans into the cooled stuffing for added crunch.
• Swap the fruit: Replace the dried cranberries with another dried fruit, keeping the same quantity.
• Add parsley: Mix chopped parsley into the filling for a fresh herbal note.
• Use vegetable stock: Choose vegetable stock for a meat-free stock option.
• Season the crust: Add extra chopped sage to the outside seasoning for a stronger herbal flavour.

Common mistakes to avoid

• Cutting through the loin: Keep the blade just above the board and slice gradually so the meat opens out in one piece.
• Filling while hot: Let the stuffing cool for 15 minutes before spreading it over the pork.
• Uneven filling: Spread the mixture in a consistent layer so the roast rolls more evenly.
• Loose tying: Tie the roll with kitchen string so it holds its shape during roasting.
• Checking the stuffing: Place the thermometer in the pork, not the cornbread centre.
• Slicing straight away: Rest the roast for 10 minutes before carving.

How to store

Refrigerate leftover pork and stuffing in an airtight container for up to 3 days. Reheat portions until piping hot, taking care not to dry out the pork.

Frequently asked questions