Pork Loin Roast stuffed with Apples, Cranberry & Sage


A gorgeous meal — such as a quick sauté of apples and sage in coconut oil, topped off with cranberries, and stuffed into a butterflied pork loin roast, dusted with cinnamon — needn’t be difficult to prepare. On the contrary, the presentation and mouthwatering bites will leave your guests thinking you slaved away in your kitchen for hours …. but really, you cleverly spent 10 minutes and let the oven do the rest. Well done, my friend. Well done.

GROCERY LIST ** makes 6 servings

2 TBSP coconut oil

2 apples, cored and chopped

1/4 cup fresh sage, chopped

1/2 cup dried cranberries

3-4 lb pork loin roast

2 tsp cinnamon, divided

salt and fresh cracked pepper

3/4 C beef or chicken broth

COOKING INSTRUCTIONS **Prep time, 10 minutes Bake time, 1 hour 40 minutes

1) Pre-heat oven to 375 degrees

2) In a large skillet, melt coconut oil over medium-high heat. Add apples and sage, sauté 3-5 minutes. Remove from heat and stir in cranberries.

3) Butterfly pork roast, by cutting a 3/4 deep slit lengthwise, and sprinkle with 1 tsp cinnamon, salt and pepper. Stuff the center with as much apple mixture as you can, the rest can stay in the skillet. Using butcher’s twine, tie roast up 4-5 times. Sprinkle with remaining 1 tsp cinnamon, salt and pepper.

4) Place stuffed pork roast in skillet. Add broth and roast for 90 minutes or until internal temperature reaches 160 degrees. Let roast stand 10 minutes before serving.


From my kitchen, to yours …. gorgeous Paleo meals, in a pinch! ENJOY!!

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