GF Stuffed Pork Loin with Apples, Walnuts, and Dried Cranberries

You guys. Seriously. This Pork game is STRONG!

I saw this recipe a while back on Pinterest and adapted it to accommodate my husband, David’s, dietary restrictions. The poor guy can’t have Gluten OR Dairy! But we don’t let that get in the way of having perfectly delicious food. We use things like non-dairy butters and milks, and gluten free breadcrumbs and flour to allow us to eat basically any recipe we want. During the Fall, what we want is Stuffed Pork Loin!

This pork is so delicious and savory with the pork, walnuts, and buttery gluten-free bread, and yet it’s sweet with apples and dried cranberries. It is perfectly balanced and pleasing to eat (as well as to look at!).

First thing, I mixed up my dairy free breadcrumbs, dairy free butter, thyme, apples, walnuts, and dried cranberries in a bowl.

Next, I cut my pork loin in a butterflying fashion, rolling it away from the knife as I cut. You want it to be nice and flat. You can use a meat mallet to help you if need be.


Then I spread my stuffing onto the pork, leaving a 1/2 inch border all the way around.


Next, I rolled the pork loin back up and secured it with toothpicks. You could you string… I just didn’t have any and had to get creative. I also sprinkled the top of the pork loin with salt and pepper.


I cooked the pork on a baking sheet with a rack at 350ºF for about 1 hour and 15 minutes. When it’s about 145º-150ºF, I took it out of the oven to rest for 10-15 minutes. Slice and serve!


Gluten Free Stuffed Pork Loin with Apples, Walnuts, and Dried Cranberries

  • 1 boneless pork loin roast (about 3 to 3½ pounds)
  • 3 apples, peeled, cored and diced
  • ½ cup chopped walnuts
  • ½ cup chopped dried cranberries
  • ⅔ cup Gluten Free bread crumbs
  • ⅓ cup melted Dairy Free butter
  • 2 tsp fresh thyme, minced
  • Salt and pepper, to taste

Preheat oven to 350ºF.

In a large bowl, make the stuffing by stirring together the diced apples, chopped walnuts, cranberries, gluten free bread crumbs, melted dairy free butter and thyme. Set aside.

Cut the pork loin, rolling it out into 1 flat piece.

Spread the stuffing across the butterflied pork loin, leaving about ½ inch edge on all sides. Roll up the pork loin and secure it with toothpicks.

Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.

Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.

Remove from the oven and let rest for 10-15 minutes.

Recipe adapted from….

Happy cooking,


One Comment Add yours

  1. brendamj says:

    My gosh that looks amazing!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s