Apple and Cranberry Stuffed Pork Loin

Chef.Billy.Parisi's picture

Feb. 16, 2011


Granny smith apples 1 , slice
Butter 1 Tablespoon
Pork loin chops 1 Pound
Prosciutto 4 Ounce
Bread crumbs 1/2 Cup (8 tbs)
Dried cherries 1/2 Cup (8 tbs)
Goat cheese 1/4 Cup (4 tbs) , crumbled
Olive oil 1 Tablespoon
Grainy dijon mustard 1 Tablespoon
Balsamic vinegar 1 Tablespoon
Fresh rosemary 1 Tablespoon
Salt and ground black pepper To Taste



1. Preheat oven to 375 degrees Fahrenheit.


2. In a saute pan, add the butter and sliced granny smith apples and cook slightly just to remove the crunch.

3. Fillet and roll out the pork chop and season with salt and pepper.

4. Add prosciutto, bread crumbs, sauteed apples, dried cherries and goat cheese, and roll up the pork chop.

5. Use butcher's twine to tie up the pork chop and cut off any excess twine.

6. Salt and pepper the outside of the chop.

7. In a hot skillet, add a tablespoon of olive oil and sear all sides until golden brown.

8. In the meanwhile, in a bowl, mix together grainy mustard, balsamic vinegar and rosemary.

9. When the pork is golden brown add this mix over and spread evenly.

10. Pop the skillet into the oven for 35-40 minutes.

11. Remove from the oven and cut off the butcher's twine. Slice the pork.


12. Plate and garnish with rosemary sprigs and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 466Calories from Fat 214

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 736 mg30.67%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2 g8%

Sugars 15 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet