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Stuffed Roast Pork
with Savory Apple Cranberry Sauce
Makes 6 Servings
*2 1/2 pound boneless pork loin - ask your butcher to make a 1- to 2-inch cut down the center - or butterfly yourself
*1/2 cup Stonewall Kitchen Apple Cranberry Chutney
*2 tablespoons raisins
*2 tablespoons dried cranberries (such as Cranraisins)
*Olive oil
*1/4 teaspoon dried thyme leaves
*1/2 teaspoon salt
*1/4 teaspoon ground pepper
*1/2 cup cranberry juice cocktail
*2 tablespoons butter
*2 tablespoons shallots, finely minced
*1 clove garlic, minced
*1 1/4 cup cranberry juice cocktail
*3/4 cup chicken broth
*1/4 cup Stonewall Kitchen Apple Cranberry Chutney
*2 tablespoons sugar
*1/4 teaspoon dried thyme leaves
*1 tablespoon cornstarch
*1 tablespoon water
*2 tablespoons tawny Port
1Preheat oven to 325F degrees. Grease a roasting pan.
2Make sure excess fat is trimmed from the roast.
3In a small bowl, combine the Stonewall Kitchen Apple Cranberry Chutney, raisins and dried cranberries. Spread this mixture down the center cut in the roast. Use butcher twine to tie the roast, making sure the filling stays inside the roast.
4Place the roast in the prepared pan. Rub with olive oil. Combine the thyme, salt and pepper and rub this mixture over the pork. Pour 1/2 cup cranberry juice cocktail into the pan.
5Bake the pork roast for approximately 1 hour to 1 hour and 15 minutes (25-30 minutes per pound). Baste with pan juices several times while cooking. Check the meat thermometer for doneness, 135 degrees for medium rare or 150 degrees for medium. Allow roast to "set" for 10-15 minutes before carving into slices.
6While the pork is roasting, make the sauce by melting the butter in a medium saucepan over medium heat. Add the minced shallots and cook approximately 5 minutes until they are soft and translucent. Add the garlic and continue to cook another minute or so, making sure it does not brown. Add the cranberry juice, chicken broth, Stonewall Kitchen Apple Cranberry Chutney, sugar and thyme.
7Simmer for 3-5 minutes. Combine the cornstarch with 1 tablespoon of water before adding it to the sauce (to prevent lumps). Whisk the sauce as it simmers until thickened. Add the tawny Port and serve over sliced pork roast.
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