Slow Cooker Stuffing-Filled Cranberry-Glazed Pork Loin
Tuesday, September 12, 2017This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias
With cooler weather here and Fall on the horizon, I couldn't wait to make something warm and comforting with some of my favorite Fall flavors. This marinated garlic & herb pork loin is butterflied and rolled with herbed stuffing and glazed with a sweet and tart cranberry sauce. Sound complicated? It took me less than 30 minutes to prepare and it cooked in the slow cooker while I did other things. :) Back to school is back to busy time for me, so you know this recipe is going to be easy to make and taste amazing!
For those parents and grandparents already tearing their hair out this back to school season, you can find out how to win a weekend getaway to Napa Valley below!
Smithfield® Marinated Fresh Pork is 100% pork for real flavor, real fast and is available in a variety of flavors across tenderloins, loin filets, and roasts, so the options are endless! You can grill, roast, sauté, or slow-cook them for easy and fast weeknight meal solutions.
You heat the cranberry sauce up in the microwave for a few minutes, it takes another 8-10 minutes to make the stuffing on the stovetop, and about 10 minutes to butterfly and stuff the pork loin; Pop it into a slow cooker and it's ready when you are!
Also, I'm thinking these slices will be delicious on a sandwich roll with some mayo the next day. Mmmmmm. I'm going to try that next time...if I can manage to hide some of the leftovers. They were gone before I got up the next morning!
Slow Cooker Stuffing-Filled Cranberry-Glazed Pork Loin
Ingredients:
Directions:
1. We're going to butterfly the pork loin until it lays in a flat rectangle. (Note: I did this on top of a sheet of plastic wrap to help with the rolling later.) Using a sharp knife, make a slit down the side of the pork loin and start unrolling it with your other hand. You want the thickness to be around 1/2". Continue making shallow cuts underneath the main roll and unrolling the loin with your other hand until you have a flat rectangle.
3. Place the stuffing (prepared according to the package directions) on top of the loin and spread almost to the edges.
4. Using your hand, gently compress the stuffing to help it stay put while you roll.
5. Roll your loin back up. This is super-easy if using plastic wrap. Just grasp and pull the edge of the plastic and it rolls itself back up perfectly.
6. Tie with kitchen twine.
7. Heat one can of the cranberry sauce in a microwave-safe bowl until the jelly is completely melted, around 3-4 minutes. Add in the water and whisk to combine.
8. Spray the sides of your slow cooker insert with oil (the stuffing may stick.) Place the pork loin in your crockpot and cover with the cranberry mixture. Cook on high for approximately 3-4 hours, or until a meat thermometer placed into the center reads 165° F.
11. Melt the second can of cranberry sauce in the microwave like you did before, but this time, don't add any water. You can brush on the hot sauce to glaze your loin, then serve the extra sauce with the loin slices.
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Will you be trying this pork loin recipe? What is your favorite Smithfield® pork flavor and how do you prepare it? I love to read your comments!
You heat the cranberry sauce up in the microwave for a few minutes, it takes another 8-10 minutes to make the stuffing on the stovetop, and about 10 minutes to butterfly and stuff the pork loin; Pop it into a slow cooker and it's ready when you are!
Also, I'm thinking these slices will be delicious on a sandwich roll with some mayo the next day. Mmmmmm. I'm going to try that next time...if I can manage to hide some of the leftovers. They were gone before I got up the next morning!
I grabbed everything I needed for this dish at Walmart. I also grabbed a microwave-steamable bag of buttered brussels sprouts to serve with the pork loin and my shopping day was done.
You can find Smithfield® Marinated Fresh Pork in the Meat & Poultry section. They're already flavored and ready to cook for real flavor, real fast.
Are you in need of a weekend getaway? Smithfield® is here to help you and a guest experience the ultimate luxury trip to the renowned Napa Valley where you will get the chance to experience all that Wine Country has to offer! All you have to do is head on over to RealFlavorRealFast.com and submit your tip/trick on how you get dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork.
- 1 Smithfield Roasted Garlic & Herb Loin Filet (any size will work!)
- 1 box of your favorite stuffing mix, prepared according to the package directions
- 2 cans of Cranberry Sauce (the kind with whole cranberries, not jelly)
- 1/2 c. water
Directions:
1. We're going to butterfly the pork loin until it lays in a flat rectangle. (Note: I did this on top of a sheet of plastic wrap to help with the rolling later.) Using a sharp knife, make a slit down the side of the pork loin and start unrolling it with your other hand. You want the thickness to be around 1/2". Continue making shallow cuts underneath the main roll and unrolling the loin with your other hand until you have a flat rectangle.
2. Cover the loin with a sheet of plastic wrap and using a meat mallet (or the flat side of a can), gently pound the meat to an even thickness (if needed. If not, congrats!)
3. Place the stuffing (prepared according to the package directions) on top of the loin and spread almost to the edges.
4. Using your hand, gently compress the stuffing to help it stay put while you roll.
5. Roll your loin back up. This is super-easy if using plastic wrap. Just grasp and pull the edge of the plastic and it rolls itself back up perfectly.
6. Tie with kitchen twine.
7. Heat one can of the cranberry sauce in a microwave-safe bowl until the jelly is completely melted, around 3-4 minutes. Add in the water and whisk to combine.
8. Spray the sides of your slow cooker insert with oil (the stuffing may stick.) Place the pork loin in your crockpot and cover with the cranberry mixture. Cook on high for approximately 3-4 hours, or until a meat thermometer placed into the center reads 165° F.
9. Once finished, let the loin rest on a plate or board for at least 5-10 minutes. This will help keep it moist and juicy, but also help you to not burn your fingers! Remove the ties by cutting them off.
10. Slice off the ends to reveal that gorgeous swirl of stuffing inside of your loin.
11. Melt the second can of cranberry sauce in the microwave like you did before, but this time, don't add any water. You can brush on the hot sauce to glaze your loin, then serve the extra sauce with the loin slices.
Yield: 6
Slow Cooker Stuffing-Filled Cranberry-Glazed Pork Loin
This marinated garlic & herb pork loin is butterflied and rolled with herbed stuffing and glazed with a sweet and tart cranberry sauce.
ingredients:
- 1 Smithfield Roasted Garlic & Herb Loin Filet (any size will work!)
- 1 box of your favorite stuffing mix, prepared according to the package directions
- 2 cans of Cranberry Sauce (the kind with whole cranberries, not jelly)
- 1/2 c. water
instructions:
How to cook Slow Cooker Stuffing-Filled Cranberry-Glazed Pork Loin
- We're going to butterfly the pork loin until it lays in a flat rectangle. (Note: I did this on top of a sheet of plastic wrap to help with the rolling later.) Using a sharp knife, make a slit down the side of the pork loin and start unrolling it with your other hand. You want the thickness to be around 1/2". Continue making shallow cuts underneath the main roll and unrolling the loin with your other hand until you have a flat rectangle.
- Cover the loin with a sheet of plastic wrap and using a meat mallet (or the flat side of a can), gently pound the meat to an even thickness (if needed. If not, congrats!)
- Place the stuffing (prepared according to the package directions) on top of the loin and spread almost to the edges.
- Using your hand, gently compress the stuffing to help it stay put while you roll.
- Roll your loin back up. This is super-easy if using plastic wrap. Just grasp and pull the edge of the plastic and it rolls itself back up perfectly.
- Tie with kitchen twine.
- Heat one can of the cranberry sauce in a microwave-safe bowl until the jelly is completely melted, around 3-4 minutes. Add in the water and whisk to combine.
- Spray the sides of your slow cooker insert with oil (the stuffing may stick.) Place the pork loin in your crockpot and cover with the cranberry mixture. Cook on high for approximately 3-4 hours, or until a meat thermometer placed into the center reads 165° F.
- Once finished, let the loin rest on a plate or board for at least 5-10 minutes. This will help keep it moist and juicy, but also help you to not burn your fingers! Remove the ties by cutting them off.
- Slice off the ends to reveal that gorgeous swirl of stuffing inside of your loin.
- Melt the second can of cranberry sauce in the microwave like you did before, but this time, don't add any water. You can brush on the hot sauce to glaze your loin, then serve the extra sauce with the loin slices.
Calories
145.28
145.28
Fat (grams)
4.53
4.53
Sat. Fat (grams)
1.35
1.35
Carbs (grams)
22.11
22.11
Fiber (grams)
0.72
0.72
Net carbs
21.39
21.39
Sugar (grams)
15.02
15.02
Protein (grams)
4.71
4.71
Sodium (milligrams)
91.24
91.24
Cholesterol (grams)
13.74
13.74
This nutritional info is automatically generated from a database and may not represent the actual nutritional information of the ingredients you use.
©2017 Southern Mom Loves. All rights reserved.
All done! This recipe sounds complicated, but it's super-simple. The hardest part is opening up your loin and even that is pretty easy.
The payoff is a delicious stuffed pork loin that doesn't take a whole lot of effort. Cooking it in the slow cooker makes this a great family meal for weeknights, but it's also fancy-looking enough to serve for company. :)
Just add a veggie or salad on the side and you have a complete meal. Easy-peasy!
PIN ME:
Will you be trying this pork loin recipe? What is your favorite Smithfield® pork flavor and how do you prepare it? I love to read your comments!
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