Cranberry Pecan Stuffed Pork Loin Filet


1 pork loin filet
1 box stuffing mix
½ cup water
2 TBS butter
½ cup dried cranberries
¼ cup chopped pecans
2 TBS olive oil


1. Preheat oven to 375°F.

2. Cook the stuffing mix for a few minutes with the water and butter. Remove from the heat and stir in the dried cranberries and chopped pecans.

3. Place pork loin filet on a silicone baking mat. Cover with plastic wrap and flatten evenly with a meat tenderizer to no more than ½ inch thick throughout.

4. Spread the stuffing mix over the flattened pork loin filet, leaving ½-inch border on all sides. Tightly roll pork loin filet around the filling and place seam side down on the baking mat. Tie with string.

5. Heat the 2 tablespoons olive oil in a large skillet over medium heat; place rolled pork loin filet in the hot oil and sear for a few minutes until browned. Transfer seared pork loin filet to a casserole dish and bake for 25-30 minutes until the internal temperature reads 160º F (71 º C).