A delightful pork loin roast stuffed with a flavorful apple and cranberry mixture, perfect for a special dinner.
Prepare the pork loin by cutting a pocket lengthwise for the stuffing.
Use a sharp knife to carefully create the pocket without cutting through the sides.
In a bowl, mix apple juice and brown sugar until combined.
Ensure the sugar is fully dissolved for an even marinade.
Place the pork loin in the marinade and refrigerate for 1 hour.
Turn the pork occasionally to ensure even marination.
Peel and dice the apples, then mix with cranberries and stuffing mix.
Mix thoroughly to evenly distribute the ingredients.
Preheat the oven to 350°F and line a roasting pan with foil.
Lining the pan with foil makes cleanup easier.
Stuff the pork loin with the prepared stuffing mixture.
Pack the stuffing tightly to ensure it stays in place during cooking.
Place the stuffed pork loin in the roasting pan and bake for 20 minutes per pound, or until the internal temperature reaches 170°F.
Use a meat thermometer to check for doneness without overcooking.
Let the pork loin rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meat juicier.
