Stuffed Pork Loin

The magic of this dish lies in the stuffing: a fruity, tart, and beautifully complex chutney that’s rolled into a butterflied pork loin, then seared and roasted to a golden toast. Place it on the table for a special occasion like Easter, Christmas, or Mother’s Day, or make it for an intimate dinner at home.




8 servings




Apple Cranberry Chutney

  • 2 Tablespoons Challenge Butter
  • 2 apples, peeled and finely diced
  • 2 cups frozen cranberries
  • ½ small onion, diced
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup candied ginger, minced
  • 1 Tablespoon orange zest
  • Kosher salt
  • freshly ground black pepper

Stuffed Pork Loin

  • 1 (3-pound) boneless center-cut pork loin roast
  • Kosher salt
  • freshly ground black pepper
  • 2 Tablespoons Challenge Butter
  • 2 Tablespoons olive oil


  • 1

    To make apple cranberry chutney, combine butter, apples, cranberries, onion, brown sugar, ginger, orange zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large saucepan.

  • 2

    Bring to a boil, reduce to a simmer, and cook until thickened, about 20 minutes. Pull off ½ of chutney and set aside. Strain remaining chutney through a fine-mesh sieve, pressing down with a rubber spatula to remove as much liquid as possible. Mix leftover syrup into reserved chutney, cover and save for serving.

  • 3

    Transfer strained chutney to a food processor and pulse until mostly smooth. Set aside.

  • 4

    Preheat oven to 350°F.

  • 5

    To butterfly the pork roast, lay the meat fat-side-down on a large cutting board. Use a sharp knife to cut lengthwise through the pork loin, ½-inch above the bottom of the meat, stopping ½-inch before the edge of the roast. Unfold the meat like the flap of a book and make another horizontal cut through the thicker half of the meat, ½-inch from the bottom and stopping ½-inch before the edge of the roast. Repeat making slices and unrolling the roast until it’s an even thickness of ½-inch when laid out. If necessary, cover butterflied pork with plastic wrap and gently pound with a meat mallet or rolling pin to an even ½-inch thickness. Discard plastic wrap.

  • 6

    Season meat all over with salt and pepper. Spread surface evenly with chutney and roll meat back into a tight spiral. Use butcher’s twine to tie the roll tightly in 1-inch intervals.

  • 7

    Heat butter and oil in a large cast iron pan over medium-high heat. When butter is melted, sear roast on all sides until evenly browned, 10-12 minutes total.

  • 8

    Place skillet in preheated oven and roast until an instant-read thermometer inserted into the center of the roast registers 135°F, about 45 minutes. Transfer to a cutting board, tent with foil, and rest 15 minutes. Remove twine, slice, and serve with leftover chutney.

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