This cranberry and goat cheese stuffed pork loin features a perfectly-cooked, butterflied pork loin stuffed with a decadent mixture of goat cheese, bacon, fresh cranberries, arugula, and herbs for the perfect main dish to impress your guests this holiday season!
This cranberry and goat cheese stuffed pork loin is SO good y’all! When I asked you on Instagram if you’d prefer a holiday pineapple-dijon glazed ham or a stuffed pork loin, you were a 50/50 split, so I decided to do both! The ham went out on my first weekly newsletter last week, and after a few rounds of testing stuffings I decided this one was blog-ready, and SO perfectly festive between the leeks, arugula, and cranberries.
This method is my absolute favorite way of making pork loin and I’ve actually posted a similar version with roasted grapes before. Before finding this pot roasted pork loin method, I had completely written off pork loins. I’d roasted them in multiple different ways and slow cooked them, but every time they ended up dry and tough. Not anymore! This cranberry and goat cheese stuffed pork loin is filled with flavor, and perfectly tender and juicy.
Simply roasting the pork in a heavy-bottomed pan with a lid, like this dutch oven I own, keeps it moist, but the real key is using an in-oven thermometer if you have one, or at least frequently testing the temperature once you get past the 50 minute mark and pulling it out once it reaches 145. In-oven thermometers are seriously the BEST for roasts like this, or whole chickens or turkeys.
When thinking up the filling for the pork loin, I initially settled on and tested a bacon, arugula, and goat cheese stuffing, which was delicious, but I spotted a bag of cranberries at the store the next day and knew they would take this dish to its full holiday potential! If you aren’t a huge cranberry fan, or if you aren’t making this around the holidays, know that you can exclude them and it will still be amazing, but the cranberries bring a nice, bright pop. I’ve also chosen arugula for this dish instead of the traditional spinach because I am obsessed with its peppery punch, but you can use whatever green you please!
I also chose to use leek tops here, rather than onions, to keep the dish low FODMAP while still providing that roasted onion flavor and a beautiful pop of green! Note that the tops of leeks are mainly for flavor, and aren’t particularly palatable so you can discard them after the initial cooking. Leek tops are my absolute favorite way to get onion flavor into soups, stews, and roasts of this sort without the FODMAPs. If you aren’t worried about FODMAPs, go ahead and use the lighter green part of the leeks in this recipe, or diced onions.
Butterflying the pork roast can seem intimidating at first, but I highly recommend that you watch this video for a step-by-step on how to do it! It really is simple, only requiring three cuts and then tying the pork roast back together.
I sincerely hope you and your families enjoy this recipe this holiday season!
- 5 slices bacon
- 1/2 cup fresh cranberries, chopped
- 5 ounces arugula, chopped (may substitute spinach)
- pinch sea salt
- 1/4 teaspoon pepper
- 1/4 cup chopped parsley
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 tablespoon lemon juice (about the juice of 1/2 a lemon)
- 5 ounces goat cheese
- 1, 3-4 pound pork loin
- Cooking twine
- 1 tablespoon salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon garlic olive oil (or 1 tablespoon olive oil and 2 cloves minced garlic)
- 1 cup leek tops (may use white and light green part of leeks if not following low FODMAP)
- 1/2 cup chicken broth
- 1/2 cup white wine (may substitute additional broth)
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 1/2 cups fresh cranberries
- 1. Preheat oven to 325 F.
- 2. Cook the bacon in a skillet then set aside to cool and crumble. Drain all but 1 teaspoon bacon fat from the pan, then add the arugula. Saute for 2 minutes until wilted. Place in a strainer lined with paper towels or cheesecloth and let cool, then press between the towels to release excess moisture.
- 3. In a medium-sized bowl, add all of the cranberry goat cheese stuffing ingredients and mix together until fully combined. Set aside.
- 4. Pat the pork loin dry and then butterfly it. With the fat-side up, make a cut in the pork loin about 1/3 of the way down, lengthwise, then continue cutting until you get about half an inch from the end. Open the flap. From here, cut down until you get to the bottom 1/3 of the pork loin, and cut lengthwise again, stopping when there is a 1/2 inch left.
- 5. Season the pork loin on both sides with the salt, pepper, and chopped thyme and rosemary. Next, spread the goat cheese evenly on the inside of the pork loin (the fat side of the pork should be on the outside), then fold the pork loin back together like an envelope. Tie the roast together with 4 pieces of baking twine.
- 6. Add the butter and olive oil to a large, oven-safe lidded pot on the stove and heat over medium-high heat. Once butter is melted and begins to sizzle slightly, add the pork loin and sear 4-5 minutes per side, until browned.
- 7. Remove the pork from the pan and add the leeks, sauteing for 3-4 minutes until browned and fragrant. Add the chicken broth, white wine, thyme, rosemary, and cranberries, then place the pork loin back in the pan and place the lid on the pot.
- 8. Bake for 50-60 minutes, until a thermometer inserted in the middle of the roast reads 145 degrees. Remove the pork from the oven and let rest for 15-20 minutes, then remove twine and leek tops, slice, and serve alongside the cranberries and sauce left in the pan. Enjoy!