Gluten Free Cranberry, Apple & Sausage Stuffed Pork Loin
Updated Feb 15, 2021, Published Nov 01, 2017
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Gluten Free Cranberry, Apple & Sausage Stuffed Pork Loin
Ingredients
- 3 tablespoons unsalted butter or coconut oil
- 1 cup chopped celery, including leaves
- 1 cup chopped sweet onion
- 1 large green apple, peeled and chopped
- 1 pound sweet Italian sausage, no casing, or casing removed
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon kosher or fine sea salt
- ½ cup dried cranberries
- 1 3-4 pound pork loin
- Butcher’s twine
- ½ cup feta cheese, optional
Instructions
- Preheat the oven to 400°F. To make the stuffing, melt the butter in a large saucepan on medium. Add celery, onions, and apples and cook until translucent, stirring constantly. Add the sausage, spices, and salt. Cook until brown. Remove from heat and add the cranberries. Set aside to cool.
- Either butterfly the pork loin or make a hole in the center of the loin with a sharp knife and work it back and forth to create a pocket the entire length of the pork loin. Place the stuffing inside the loin and secure the entire roll with twine. Place on a cooking rack and cover with foil. Cook for 20 minutes. Remove foil and cook an additional 20-30 minutes or until the internal temperature reaches 165°F. (Cooking times may vary based on size of meat and stuffing distribution.)
- Remove from the oven and let cool for 10 minutes before slicing. Remove the twine and slice the pork loin into rounds. Top with feta, if desired, and serve.
Nutrition
Calories: 896kcalCarbohydrates: 16gProtein: 94gFat: 48gSaturated Fat: 21gCholesterol: 299mgSodium: 1081mgPotassium: 1675mgFiber: 1gSugar: 11gVitamin A: 145IUVitamin C: 4.7mgCalcium: 107mgIron: 3.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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