Stuffed with a combination of creamy goat cheese and tart cranberries and roasted to juicy perfection, this goat cheese cranberry stuffed pork loin is a perfect meat centerpiece for the holidays!
If you need a showstopping meat on the table for this holiday season, look no further! This pork tenderloin can really do it all.
It’s stuffed to capacity with goat cheese, lots of cranberries, fresh rosemary, a touch of mustard, and then baked to juicy, golden perfection.
To put it plainly, it’s the meat centerpiece your table NEEDS this year!
I know, this pork may look like a huge undertaking at first glance, but hear me out! I walk you through each and every step in great detail and believe it or not, you can actually have it on the table in only an hour!
Gives you time to whip up those bomb side dishes you’re gonna pair alongside.
This Pork Loin features…
- The perfect cook that’s tender and juicy
- Tart fresh cranberries and garlic herb goat cheese stuffed inside
- Ready in an hour and the perfect main dish for any occasion
Making the Pork Loin
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pork loin
- Goat cheese
- Rosemary
- Garlic
- Whole-grain mustard
- Cranberries
- Honey
- Unsalted butter
- Olive oil
How to Prep Pork Loin
To prep the pork loin for stuffing, the first step is to butterfly it. Place the pork on a cutting board and use a sharp knife to slice down the long side and stop once you reach about 1 inch from the bottom. Now, lay the pork flat and use a meat mallet to pound it flat to about 1 inch thickness.
That’s it! The pork is now ready to be stuffed and roasted.
Tips for Perfect Pork Loin
- Cut cranberries in half – this will help them break down faster in the filling.
- Use kitchen twine to secure pork loin – once the pork loin is stuffed, secure it in place with kitchen twine to prevent the pork from unrolling during searing.
- Sear pork loin before roasting – a quick sear will caramelize the outside of pork and set the flavor foundation.
- Use a meat thermometer to test pork for doneness – I like to take out the pork once it reaches an internal temperature of 140F. It will continue to cook a bit as it rests and I find that this temperature yields a juicy texture.
- Allow pork to rest before slicing – wait about 20 minutes to slice pork so all the juices stay locked inside.
Recipe Variations
Try these ideas for a different twist on this pork.
- Use a different cheese – try feta or boursin cheese in place of the goat cheese.
- Try cherries in place of cranberries – fresh pitted cherries would be a great swap for the cranberries.
- Use a different herb – try thyme or sage in place of the rosemary.
Serving Suggestions
This pork loin goes well with a variety of dishes! Try serving it alongside mashed potatoes, roasted vegetables, buttered noodles, a big tossed salad, or garlic bread.
Every bite of this pork loin is like an absolute holiday treat. The pork cooks up so juicy and the tangy goat cheese and tart cranberry filling compliment it so well.
Ready to absolutely wow those holiday dinner guests this year??
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More holiday-worthy dishes to try next!
- Rosemary Garlic Leg of Lamb
- Balsamic Glazed Steak and Mushrooms
- Cranberry Apple Cider Braised Beef Short Ribs
Goat Cheese Cranberry Stuffed Pork Loin
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Ingredients
- 2 lbs boneless pork loin
- 4 oz goat cheese
- 2 tablespoons minced fresh rosemary
- 2 medium cloves garlic, minced
- 1 tablespoon whole-grain mustard
- 1 cup fresh cranberries, halved
- 2 tablespoons honey or agave nectar
- Kosher salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 375F. Butterfly the pork loin by using a sharp knife to cut in half length-wise, stopping about 1 inch from the bottom. Lay the loin flat and use a meat mallet to pound out to 1 inch thickness. Set aside for a moment.
- In a small bowl, combine goat cheese, rosemary, garlic, and mustard. Season with salt and pepper to taste.
- Spread goat cheese mixture to within 1 inch of edges over butterflied pork. Top with halved cranberries and drizzle with honey. Tightly roll up pork loin on the short side and use butchers twine to wrap around and tie in place. Season outside of pork loin well with salt and pepper to taste.
- Heat a Dutch oven or a large skillet over medium-high heat, then add butter and olive oil and swirl pan. Sear pork loin 3-5 minutes, gently turning on all sides until a deep golden brown.
- Transfer pork loin to a greased 9×13 baking dish. Place in preheated oven and roast at 375F 35-40 minutes until pork loin registers 140F.
- Tent pork loin with tin foil and allow to rest 20 minutes. Transfer pork loin to a cutting board and cut into slices. Arrange on a serving plate and serve immediately while warm. Enjoy!
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