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A full table set for a lavish Christmas dinner during the evening.

Elegant Cranberry-Pecan Stuffed Pork Loin with Roasted Balsamic Brussels Sprouts

This elegant dish features a tender pork loin stuffed with a sweet and savory cranberry-pecan mixture, perfectly complemented by flavorful roasted balsamic Brussels sprouts. It's ideal for a special occasion or a comforting family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • cutting board
  • sharp knife
  • small bowl
  • kitchen twine
  • oven-safe skillet or Dutch oven
  • instant-read meat thermometer
  • foil
  • medium bowl
  • baking sheet

Ingredients
  

For the Pork Loin:

  • 1 (2-3 lbs) boneless pork loin roast
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

For the Roasted Brussels Sprouts:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic glaze store-bought or homemade
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

For the Pork Loin:

  • Preheat your oven to 375°F (190°C).
  • Butterfly the pork loin by making a horizontal cut along one side, stopping about 1/2-inch from the other side, then open it like a book. If needed, make another cut to flatten it more.
  • In a small bowl, combine cranberries, pecans, parsley, Dijon mustard, thyme, salt, and pepper; mix well to create the stuffing.
  • Spread the cranberry-pecan mixture evenly over the butterflied pork loin, leaving a small border around the edges.
  • Carefully roll up the pork loin tightly from one long side and secure it with kitchen twine at 1-inch intervals.
  • Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat and sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
  • Transfer the skillet to the preheated oven and roast for 45-60 minutes, until the internal temperature reaches 145°F (63°C).
  • Remove the pork loin from the oven, tent with foil, and let it rest for 10-15 minutes before removing twine and slicing.

For the Roasted Brussels Sprouts:

  • TossBrussels sprouts with 2 tbsp olive oil, 1 tbsp balsamic glaze, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  • Spread the seasoned Brussels sprouts in a single layer on a baking sheet or alongside the pork loin.
  • Roast in the same 375°F (190°C) oven for 20-30 minutes, stirring halfway through, until tender-crisp and slightly caramelized.
  • Serve the sliced pork loin with the roasted balsamic Brussels sprouts.

Notes

For best results, allow the pork loin to come to room temperature for about 30 minutes before searing. This promotes more even cooking. Ensure not to overcook the pork loin to keep it juicy. The resting time is crucial for the juices to redistribute, leading to a more tender roast. If you don't have balsamic glaze, you can make your own by simmering balsamic vinegar in a saucepan until it reduces and thickens to a syrupy consistency.