Main dishes

Harvest Stuffed Pork Loin

photo by:kraft

HELP! Please... this was incredible. My family loved it. It was so good that I am trusting it to be a Friday night volunteer dinner at the Elks Lodge! We are now volunt...read more

posted by

elks2755

on 1/27/2013

time

prep:

15 min

total:

1 hr

servings

total:

16 servings

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What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

apples, peeled, chopped

Tbsp. dried cranberries

cup chopped PLANTERS Pecans, toasted

Tbsp. dried sage leaves

pork loin (4 lb.), butterflied

1/2

tsp. salt

1/2

tsp. pepper

Make It

HEAT oven to 400ºF.

PREPARE stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.

OPEN meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot steamed vegetables, such as carrots and broccoli.

Substitute

Substitute raisins or dried apricots for the cranberries.

Apple Varieties

Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.

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elks2755

posted:1/27/2013

HELP! Please... this was incredible. My family loved it. It was so good that I am trusting it to be a Friday night volunteer dinner at the Elks Lodge! We are now volunteer so members make dinner on Friday nights. I need ALL, EVERYONE's help! I have two pork loins, one weighs 5.81 pounds, the other weighs 5.65 pounds... Please tell me... Serious need help here.. Dinner is at 5:30 p.m. ... how long does it take to cook these? I am going to stuff them, bake them... but... how long do I cook them ??? HELP me please !! This recipie was so incredible... I decided to share it with the Elks Membership on a Friday Night Volunteer Dinner night... I want those raves !! and money toward our charity functions... I love Kraft and your recipies... just wish you were here to help me pull it off !!!! I just freeze !! Love you Kraft recipies !!

missinka

posted:8/20/2011

Very delicious stuffing... I think it could be used with a variety of meats and recipes. There were no leftovers!

Nana42099

posted:11/24/2010

Made this for Christmas last year and will do it again this year. Everyone raved about it. I made another meat with a small pork loin and the pork disappeared and I had left-overs of the other meat! This year I will get a larger pork loin and just make that! I followed the directions exact - it was easy and really delicious!

Flopyear

posted:6/9/2010

Everyone liked this dish. I doubled the stuffing and found three apples to be enough. I used apricots to try a different fruit in stuffing. I would highly recomend pounding the loin with a meat mallot. I found the loin to be thick and very difficult to roll!

stillhott

posted:3/24/2010

This was a great recipe!! My first time making a pork tenderloin and it came out very well. I forgot to add the sage into the mix so I sprinkled it on top with the salt and pepper and also added in garlic powder because my family is big on garlic. It tasted really great...totally worthy of being served at Thanksgiving.

a cook

posted:10/21/2009

its a great fall meal. next time im going to use an aprocot glaze on it.

gabby8402

posted:10/20/2009

the pork was delicious. i didnt care to much for the stuffing but other people enjoyed the stuffing. i will make again defenetly

Andi2347

posted:8/6/2009

Great flavor. The stuffing kept the meat nice and moist without overpowering the taste. I would definitely recommend a meat thermometer since thickness varies and mine took 20 minutes longer than the recipe stated.

karenwb333

posted:6/15/2009

Would benefit from a tip or two on how to keep it together in a roll.

johnsontriad

posted:1/4/2009

This is a very easy recipe that turns out to be a very tasty and elegent meal. I'm making it again tonight, as a matter of fact. I recommend it to everyone who would like a fine dining experience at home with very little effort.