Apple and Cranberry Pork . Just the title got my taste buds zinging and it was here we go, the recipe for you guys.




 For Rub.

4 lbs Pork Loin,

Bacon ( enough to cover Pork Loin)

Salt & Pepper to taste,

1 tablespoon Olive Oil,

2 finely chopped Garlic Cloves,

1 tablespoon chopped Thyme,

1 tablespoon  Rosemary, chopped.

Cut a pocket through one end of the tenderloin. Place the centrist downwards. Don’t slice through the other end. Season in and out properly with salt and pepper.

Mix together ABOVE ingredients and rub into pork loin, cover and put in the fridge for an hour.



While the Pork is absorbing all those lovely flavours prepare the stuffing mix.

FOR stuffing Pork Loin:

Half cup Vinegar,

1/4 teaspoon salt,

2 small diced red onions,

Olive oil as required,

1/2 bottle Lager Beer,

3/4 cup Brown sugar,

1 teaspoon Cinnamon,

1 tbsp chopped ginger,

2/3 cup dried cranberries,

1 teaspoon Mustard Seed,

1/4 teaspoon ground cloves,

1/2 teaspoon crushed red pepper,

4 peeled and chopped Granny Smith Apples.


Finely chop Red Onions and cook in Olive oil until soft.






Add Apples and ginger, stir and cook for 5 mins.

Add remainder of ingredients stir to combine and simmer gently until mixture thickens and reduces.



Cool slightly before stuffing loin.

Stuffing the Loin was quite messy so I think next time I make this I will use one of the small round plastic refill sauce bottles the ones you buy to take on picnics. The top, when unscrewed is quite wide so stuffing mix should go in, do not replace lid and insert into split, hopefully, it should squirt down without too much mess. That’s what I am going to try next time I make it.

Stuff Pork loin and then cover with bacon slices. Put tin foil on top as bacon cooks very quickly and remove foil about ten mins from end cooking to brown bacon. Rest loin for 10 mins before carving.





Rest, carve and serve. We made the gravy from the meat juices and pork stock and it was lovely. Served with vegetables and crispy roast potatoes..mmmmm.

Another great recipe is this Asian Beef




I hope you enjoy the above recipes as much as we do...they are also ideal for that special occassion.





Published by Carol Taylor