Holiday Stuffed Pork Loin
This Stuffed Pork Loin is so delicious, and looks so fancy! Definitely Food eye candy, haha! It's perfect for any special meal! It makes the perfect main dish for Thanksgiving and Christmas! And let me tell you a secret... it takes little time or planning, and is so easy! But by the looks of it, you would never guess! This is what I make for my family's Christmas dinner! We have Turkey for thanksgiving, and Spiral Ham for Easter! This Holiday Stuffed Pork Loin is a crowd pleaser, and will leave your guests impressed!
2 pork loins
2 6oz boxes of pork or Chicken stuffing
3 cups water
1/2 cup dried cranberries
You are going to slice the pork Loin 2 times. Start 1/2 inch from the bottom, and cut until you are a 1/2 inch from the end of the roast. Open the pork Loin and lay flat. Now cut through the thicker part of the roast, a 1/2 inch from the bottom again. Roll the pork Loin open as you go.
I'm not a professional at cutting meat, so I had to pound mine out evenly with a meat pounder. I spread some plastic wrap over the meat, and pounded it until it was the same thickness. You can use a rolling pin to pound the meat out, if you don't have a meat pounder.
Once it's all pounded out, season the meat with steak seasoning.
In a bowl, mix together the boxes of stuffing, dried cranberries, and water.
Okay, now for the fun part! Spread 1/2 the stuffing mixture on the pork Loin. Push it out evenly all over the meat.
Now roll the pork Loin up, like you do a cinnamon roll!
Tie the pork loins up with the bakers string to keep all the goodness inside!
Season the outside of the pork loins with more steak seasoning. Set on a baking sheet, and bake at 350 until internal temperature reaches 160 degrees, around 60 minutes. I like to flip the pork loins over halfway through for even baking of the top and bottom!
Cut the baking string off.
Let the pork loins sit a few minutes before cutting it into slices! Serve on a beautiful platter, with Cranberry sauce! Happy Holidays my friends! Enjoy!