Stuffed Pork Roast with Apples and Cranberries

apple cranberry stuffed

Tis the season for entertaining and this stuffed pork loin with apples and cranberries is perfect for a gathering you might be having.

It certainly looks complicated but actually it’s very easy to put together, it can even be done a day ahead of time. The confusing part to some might be how to butterfly the meat. You actually open it like a book and then each side of the “book” you open that up. Here’s a visual that will help you, and you’ll see just how easy it is.

stuffed loin

Once you open it up fully you can spread your flavored filling all around. Here I used apple with dried cranberries, garlic, thyme and a sprinkle of bread crumbs. You’ll then roll it up tightly and tie it with butchers string.

pork loin

The apples and cranberries compliment the pork so well, serve it with a green vegetable on the side and maybe some cranberry sauce, a simple and elegant meal to serve your guests.

plated stuffed loin

Add or subtract anything in the stuffing/filling that you choose, choose your favorite variety of apples, maybe dried apricots instead of cranberries or dried cherries, toss in some mushrooms, chopped spinach, make a full bread stuffing if you wish, the stuffing possibilities are endless!

5.0 from 1 reviews
Stuffed Pork Roast with Apples and Cranberries
 
An elegant dish to entertain with and easy enough for week night meals.
Author:
Ingredients
  • Pork loin, the size of your choice but for my post here I used a 3 lb. roast
  • 1 shallot, chopped finely
  • 1 large apple of your choice, chopped finely
  • dried cranberries, a good handful
  • 2 garlic cloves, minced
  • thyme
  • butter
  • a sprinkling of breadcrumbs
  • fresh herbs to place under twine
  • ********
  • You can double everything depending on how big your roast is, don't worry about exact measurements, taste and go along.
Instructions
  1. Slice open the pork with a sharp knife lengthwise but not slicing it all the way through, it should open like a book. Then each side needs to open like a book as well. Please refer to the link in my post to see a visual on how to do it easily.
  2. After it's butterflied open, cover with some plastic wrap and with a meat tenderizer pound it as even as you can all around. Then season with salt and pepper.
  3. For the stuffing; In a sauté pan add a nice dollop of butter, add the shallot and garlic, then the apple pieces and cranberries, saute til softened but not mushy.
  4. Season with salt, pepper and the thyme to your taste.
  5. Sprinkle the mixture with breadcrumbs, it will help hold the filling together better.
  6. Let it cool down a little bit then spread the mixture all over the opened pork, not quite all the way to the ends.
  7. Roll up and secure with butchers twine in a few places so it doesn’t open.
  8. Season the outside with salt and pepper, and a drizzle of olive oil.
  9. Sear the pork roast all around on each side then place some fresh herbs under the twine.
  10. Place into a 375F oven til internal temp reaches 145. After 30 minutes or so keep checking the temp in the middle so you know where you're at because you don't want to overcook it and dry out.

 

Print Friendly, PDF & Email
Signature

Baked Squash with Ricotta, Parmesan, Lemon and Sage

5 stuffed squash

No secret here that I love squash, actually any squash is ok by me. There are so many beautiful varieties out there and I can honestly say that I haven’t found any that I really don’t like.

Although my top three would have to be butternut, acorn and these sweet little things called honeynut, pictured here. They’re hard to find in my neck of the woods, but when I do I grab them!

Here’s another idea using kabacha squash, using a different filling and a different way to cut the squash.

stuffed acorn squash

Any type of squash is tender and delicious when roasted and of course chock full of vitamins.

honeynut squash stuffed

These sweet squash are filled with creamy ricotta, a touch of lemon, parmesan and sage, a match made in heaven! Feel free to stuff any type of squash you want this filling will go nicely with any variety.

If you have leftovers they heat up nicely the next day, no problem.

Baked Squash with Ricotta, Parmesan, Lemon and Sage
 
Stuffed squash, perfect this time of year and as a side to your holiday table.
Author:
Ingredients
  • Squash of choice, sliced lenghtwise with seeds scooped out
  • FILLING:
  • 2 cups of ricotta, drained of moisture if need be
  • 1 tablespoon of sour cream or creme fraiche (optional)
  • 1 tablespoon, fresh lemon juice, plus zest of one lemon
  • 1 egg
  • 1 smashed garlic clove
  • ¾ cup or grated pecorino romano or parmesan, plus extra for finishing
  • salt and pepper to taste
  • a quick drizzle of olive oil, just a little on top and some extra for later
  • Sage leaves
Instructions
  1. Heat oven to 400F
  2. Place your squash on a parchment lined baking sheet.
  3. Drizzle them with a little olive oil, salt and pepper.
  4. Incorporate all the filling ingredients into a bowl, mix well.
  5. Spoon filling into the cavities of the squash, top with fresh sage leaves.
  6. Lay a sheet of foil over the squashes and crimp it around the baking sheet. Bake for around 50 minutes or until squash is tender, test with a knife for doneness.
  7. Remove the foil, sprinkle more grated cheese on top, a. little drizzle of olive oil and turn up the oven to maybe 425F until you get a light golden brown and ricotta is set.
  8. Enjoy!

 

Print Friendly, PDF & Email
Signature

Braised Chicken with Artichokes, Shallots, Tomatoes and Olives

braised chicken

If you’re looking for a one-pan meal thats warm and comforting and easy to make, this is the one for you. A wine braised chicken dish with tender shallots, fresh tomatoes, briny olives and sweet artichoke hearts.

one pan chicken dinner

I suggest dark cuts of meat for this dish, I used bone- in, skin on legs and thighs. Dark meat pieces work very well for braising, they’re very forgiving and tend not to dry out like white meat breasts do.

I served this dish with mashed potatoes but polenta would be amazing, especially in the dead of winter, also couscous and rice would work as well.

plated chicken dish

Comfort food with an intoxicating smell as it’s cooking in the oven, and I can assure you that  the leftovers, ( if you have any), will be just as good the next day!

Enjoy

5.0 from 3 reviews
Braised Chicken with Artichokes, Shallots, Tomatoes and Olives
 
Braised chicken, warm and comforting a one-pan meal with Mediterranean flavors throughout.
Author:
Recipe type: one-pan meal
Ingredients
  • 5 legs, 3 thighs, bone in, skin on or dark meat pieces of your choice
  • 2 shallots, quartered
  • 1 pint, cherry tomatoes, sliced in half
  • 3 garlic cloves, crushed
  • 1 cup of good white wine
  • a good sized handful of your favorite olives, I used castelvetrano
  • 10 oz. frozen artichokes
  • ½ tube of tomato paste
  • ¾ cup, chicken broth
  • herbs such as parsley, thyme and rosemary
  • olive oil
Instructions
  1. Pre-heat oven to 400
  2. Make sure you use a heavy bottomed pan that goes from stove top to oven.
  3. Pat dry and season chicken on both sides with salt and pepper.
  4. Get the pan hot then drizzle with olive oil and sear the chicken on both sides til deep golden.
  5. Remove the chicken and set aside.
  6. Add the shallots, garlic and sauté a little bit.
  7. Deglaze with the white wine.
  8. Toss in the fresh sliced tomatoes, chicken broth and tomato paste, combine well.
  9. Place the chicken back in and scatter with some herbs.
  10. Toss in your olives and artichokes.
  11. Drizzle the top with olive oil and place into the oven.
  12. Cook til internal temp reaches 165.
  13. The last few minutes you can stick it under the broiler or if you have a convection setting put it on convection roast til nicely golden.

 

Print Friendly, PDF & Email
Signature