How to cook a tough pork loin?

directions Make 6 horizontal cuts down center of roast 3x3". ... Place roast in ovenproof dutch oven. ... Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast. Cover bake at 325°F for 2 1/2 hours. If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half.

Do you cut pork tenderloin before or after cooking?

Pork Tenderloin Method: Oven-Roasted The pork went into an 11×7-inch baking dish and baked at 400°F (uncovered) for 25 minutes, at which point it had reached an internal temperature of 147°F. I let the tenderloin rest for 5 minutes before slicing it .

Should I cut pork loin before cooking?

Slicing the tenderloin into pieces means they'll cook quicker, a lot quicker than the 40 minutes or so it takes for a whole piece . When slicing the tenderloin, start at the tapered (smaller) end and slice on a slight diagonal for even pieces.

What is the secret to tender pork loin?

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade . According to Hazel, these kinds of preparations always produce the most tender outcomes.

What is the best cooking method for loin?

CG: Roasting is the most natural way to cook a pork loin , and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

How do you keep pork moist when baking?

Brine Them ! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

What's the difference between pork tenderloin and pork loin?

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Is pork loin the same as pork loin tenderloin?

No matter the cut, pork should be cooked to an internal temperature of 145 to 160 degrees Fahrenheit. Pork tenderloin is considerably smaller and leaner than pork loin , which means it cooks more quickly. If you prepare pork tenderloin using a recipe written for pork loin, it might be dry and bland.

How to tell the difference between pork loin and pork tenderloin?

The most obvious difference between pork loin and pork tenderloin is the size. Pork loin is wide and thick, with a sizable fat cap running along the top. Pork tenderloin, on the other hand, is narrow and thin, with little to no visible fat.

Do you slice pork loin against the grain?

The better option is to cut the meat against the grain . When you cut against the grain, you're cutting through the muscle fibers, making for an easier chew. To make it even easier, think of the muscle fibers as a rubber band. If you cut the meat parallel to them, you will end up with long, tough strings.

Holiday Stuffed Pork Loin - Mighty Mrs | Super Easy Recipes (2024)

This cranberry walnut bacon stuffed pork roll with brandy gravy is as delicious as it sounds and it’s also stunning. It's an easy yet impressive main dish to serve up over the holidays or for any time of year.

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Jump down to Recipe

Imagine a moist and flavorful pork loin stuffed with cranberries, walnut and bacon topped with gravy-like brandy sauce. Yes, it is as delicious as it sounds and it's also pretty!

★ 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!

Holiday Stuffed Pork Loin - Mighty Mrs | Super Easy Recipes (1)

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-fashion 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 safe 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 co*cktail
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!Hearth and Soul and !

Cranberry Walnut Holiday Stuffed Pork Loin with Gravy

Author: Angela G.

5 from 3 reviews

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Course: Dinner

Cuisine: American

Skill Level: Easy

Recipe Type: Bacon, Christmas, Pork

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Servings

Yield: 1 pork loin

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 springs fresh rosemary
▢ ½ cup fresh cranberries

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Instructions

Finely chop cranberries, walnuts, bacon, and shallot using a food process 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. If you need a visual on this, check out this short YouTube video:
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.

Notes

Cooking to the proper temperature (not beyond) then letting the pork rest before slicing is key to moist pork. Rest time allows the pork's juices to distribute.

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Nutrition Facts

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