Comida Kraft
Recipe Box

Harvest Stuffed Pork Loin

Prep Time
15
min.
Total Time
1
hr.
Servings

16 servings

Get ready for dinnertime with Harvest Stuffed Pork Loin! A short prep time, applies, cranberries, pecans and sage make this stuffed pork loin impressive.

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What You Need

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Make It

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  • 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.

Serving Suggestion

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

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.

Substitute

Substitute raisins or dried apricots for the cranberries.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
Total fat 20g
Saturated fat 5g
Cholesterol 65mg
Sodium 300mg
Carbohydrate 12g
Dietary fiber 1g
Sugars 4g
Protein 23g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I make the original Julia Childs version of the recipe, might as well go all the way. I make the original Julia Childs version of the recipe, might as well go all the way. Brown 1# of b'fast sausage & drain. Saute' celery & onion and granny smith apples in sausage drippings (make your apples kind of chunky, they shrink when cooked). Combine sausage, celery, onion, apples & dressing. Brown the stuffed tenderloin and transfer to oven to finish cooking. (I use cheap red wine in a box.) Deglaze pan with some red wine add some fresh mushroom slices and simmer 5 minuntes. Add some "Pickapeppa" and black pepper to taste. Makes a tart gravy to compliment the sweetness of the apples.
Date published: 2005-12-08
Rated 4 out of 5 by from Made this recipe for a family party of about 24 people. Made this recipe for a family party of about 24 people. I made two roasts exactly as recipe states. I also made up some brown gravy from packets in case anyone wanted to add some gravy. The roasts were delicious and impressed my guests. I would definitely do again for a dinner party. Next time I will add a little more of the dried cranberries to the stuffing because they were a delicious complement to the meat, but maybe leave out the pecans. The nuts seemed a little bit too much and the crunchy texture didn't quite mesh with the rest of the dish. Overall a great recipe!
Date published: 2006-01-03
Rated 5 out of 5 by from I made this for Xmas dinner for 25 people and doubled the recipe. I made this for Xmas dinner for 25 people and doubled the recipe. It was great!! Everyone loved it and had second helpings. It is so moist and the pork just falls apart without the help of a knife. However just some helpful hints: have the meat guy at the supermarket butterfly it for you........saves alot of time. Also have cooking twine ready because you have to tie it in order for it shut properly. And Lastly, Make sure you dice the fruit, whatever kind, very fine otherwise you end up with chunky fruit stuffing. Either way, FANTASTIC!!!
Date published: 2006-01-23
Rated 5 out of 5 by from I made this for me and boyfriend one night and both he and i loved it! I made this for me and boyfriend one night and both he and i loved it! he is very picky too. He even loved the cranberries in the stuffing. I didnt add as much nuts as the recipe called for, but i did add a little more cranberries. The pork turned out so tender and juicy. I also chopped up fresh rosemary and thyme mixed it in honey and brushed it all over the top of my pork. it gave it a nice look and flavor. I will definitly make this again. My boyfriend even wanted me to give his mother the recipe, which is a huge compliment.
Date published: 2007-10-11
Rated 5 out of 5 by from HELP! 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 !!
Date published: 2006-05-10
Rated 5 out of 5 by from This is a great recipe, but the one thing that I found was that you really have to make sure you put... This is a great recipe, but the one thing that I found was that you really have to make sure you put the stuffed roast in the pan seam side down. Somehow mine landed off to the side. It was still excellent but would have looked prettier if the seam side had been down, keeping it neatly in a roll. Also, many times pork needs gravy but I think gravy would have spoiled the great tastes of the pork and stuffing together.
Date published: 2007-11-07
Rated 4 out of 5 by from I served this for Christmas dinner and it was a hit! I served this for Christmas dinner and it was a hit! I hesitated about "buying" stuffing, but the added ingredients were wonderful. I used dried cranberries - yummy! It didn't taste "boughten". My tip would be to chop the apples very fine. I will certainly make this again for company. My husband used to be a meat cutter, so he knew how to prepare the meat, otherwise I may have been stumped on that part.
Date published: 2004-12-28
Rated 5 out of 5 by from I made this for our Christmas dinner with our friends and it was a huge success. I made this for our Christmas dinner with our friends and it was a huge success. Everyone just raved over it. It was a little tricky getting it all together but it was well worth it. It was super moist and cooked all the way through. I was so excited when it came out so perfect. The other girls are dreading have to live up to such a great dinner next Christmas.
Date published: 2006-02-28
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