Tender Pork Loin with Cornbread Stuffing

Here is my favorite pork loin with cornbread stuffing recipe, featuring a simple herb-seasoned cornbread dressing with tart apples, cranberries, and fresh sage that keeps the meat juicy and adds so much flavor.

This stuffed pork loin has become my go-to for Sunday dinners when I want something that looks impressive but doesn’t take all day. The cornbread stuffing makes it feel like a holiday meal any time of year, and leftovers make great sandwiches the next day.

What Kind of Pork Loin Should I Use?

For this recipe, you’ll want to look for a boneless pork loin roast that’s around 2 pounds, which is the perfect size for stuffing and feeds about 4-6 people. Try to find a piece that’s relatively uniform in thickness so it cooks evenly and is easier to butterfly for the stuffing. You can ask your butcher to butterfly it for you if you’re not comfortable doing it yourself, or you can find pre-butterflied pork loin at some stores. Make sure you’re getting pork loin and not pork tenderloin – they’re different cuts, and the tenderloin is much smaller and thinner, which won’t work as well for this stuffed preparation.

Options for Substitutions

This stuffed pork loin is pretty forgiving when it comes to swaps:

• Granny Smith apple: Any tart apple works great here – try Honeycrisp, Braeburn, or even a firm pear if you want to switch things up. Just avoid super soft or mealy apples that won’t hold their shape.
• Fresh sage: If you don’t have fresh sage, use 2 teaspoons of dried sage instead. You can also try fresh thyme or rosemary, though the flavor will be a bit different.
• Cornbread: Regular bread cubes or stuffing mix can stand in for cornbread. If using plain bread, you might want to add a pinch of sugar to mimic that slightly sweet cornbread flavor.
• Dried cranberries: Raisins, chopped dried apricots, or even toasted pecans make good substitutes. Each brings a different flavor, so pick what sounds good to you.
• Chicken or vegetable stock: Either stock works fine here, so use whatever you have on hand. In a pinch, water with a bouillon cube will do the job too.
• Pork loin: This is the one ingredient you shouldn’t swap out – the pork loin’s shape and texture are key to holding the stuffing and cooking evenly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed pork loin is not pounding the meat to an even thickness before adding the stuffing, which leads to uneven cooking where some parts are dry while others are undercooked – aim for about 1/2 inch thickness throughout.

Another common error is overstuffing the pork loin, which causes the filling to spill out during cooking and makes it nearly impossible to roll and tie properly, so use just enough stuffing to create a thin layer.

To avoid a dry, tough roast, remove the pork from the oven when it reaches an internal temperature of 140-145°F, then let it rest for 10 minutes – the temperature will rise to a safe 145°F while keeping the meat tender and juicy.

Don’t forget to tie your rolled pork loin securely with kitchen twine at 1-inch intervals, as this helps it hold its shape and cook evenly throughout.

What to Serve With Pork Loin with Cornbread Stuffing?

This pork loin pairs beautifully with classic fall and winter sides that complement the sweet and savory flavors of the cornbread stuffing. Mashed potatoes or roasted sweet potatoes are always a hit, and they’re perfect for soaking up any pan juices from the pork. Green beans sautéed with garlic and butter or roasted Brussels sprouts add a nice fresh element to balance out the richness of the dish. If you want to keep the apple and cranberry theme going, a simple arugula salad with sliced apples and a light vinaigrette works really well on the side.

Storage Instructions

Store: Keep any leftover pork loin and stuffing in separate airtight containers in the fridge for up to 4 days. The pork stays juicier when stored separately from the stuffing, and you can mix and match portions throughout the week for easy meals.

Freeze: Both the pork and stuffing freeze really well for up to 3 months. Slice the pork before freezing so you can grab just what you need, and store everything in freezer-safe containers or bags with the air pressed out.

Reheat: Warm the pork slices in the oven at 325°F covered with foil to keep them moist, or heat gently in the microwave. The stuffing can go in the oven alongside the pork or in the microwave with a splash of extra stock to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 120-140 g
• Fat: 80-90 g
• Carbohydrates: 100-120 g

Ingredients

For the stuffing:

• 1/4 cup dried cranberries (optional but adds nice tartness)
• 1 cup chicken stock
• 1/4 tsp salt
• pinch ground black pepper
• 1 small Granny Smith apple (diced into 1/2-inch pieces)
• 4 tbsp unsalted butter (I like Kerrygold for richness)
• 2 tbsp fresh sage (finely minced for best flavor)
• 1/2 medium onion (diced)
• 1 cup cornbread (crumbled into 1/2-inch pieces)
• 2 celery ribs (finely chopped, about 1/4-inch pieces)

For the pork loin:

• dried sage to taste (freshly ground preferred for more flavor)
• salt to taste
• 2 lb pork loin (room temperature before cooking)
• black pepper to taste

Step 1: Prepare the Cornbread Stuffing Base

• 4 tbsp unsalted butter
• 1/2 medium onion
• 2 celery ribs
• 2 tbsp fresh sage
• 1 small Granny Smith apple
• 1 cup chicken stock
• 1/4 tsp salt
• 1 cup cornbread
• 1/4 cup dried cranberries

Melt the butter in a skillet over medium heat, then add the diced onion and celery.

Sauté for about 3 minutes until they begin to soften and become fragrant.

Add the fresh sage and diced apple, cooking for another 2 minutes to let the flavors meld together.

Pour in the chicken stock and salt, bringing it to a simmer.

Let this cook for 5 minutes so the vegetables fully soften and the liquid reduces slightly.

Stir in the crumbled cornbread and cook, stirring occasionally, until most of the liquid is absorbed—this should take about 3-4 minutes.

The mixture should be moist but not soggy.

Remove from heat, fold in the dried cranberries, and set aside to cool for 15 minutes.

I like to use fresh sage here because it has a more vibrant flavor than dried, and the tartness from the cranberries really balances the richness of the pork beautifully.

Step 2: Prepare the Pork Loin for Stuffing

• 2 lb pork loin
• salt to taste
• black pepper to taste

While the stuffing cools, preheat your oven to 375°F (190°C).

Remove the pork loin from the refrigerator to bring it to room temperature—this ensures more even cooking throughout.

Place the pork on a cutting board and, using a sharp knife, carefully cut horizontally along the length of the loin, leaving about 1/4 inch of meat attached at the bottom so it opens like a book.

Season the interior and exterior of the pork generously with salt and black pepper.

Step 3: Stuff and Truss the Pork

• cornbread stuffing mixture from Step 1
• salt to taste
• black pepper to taste
• dried sage to taste

Spread the cooled cornbread stuffing from Step 1 evenly across the opened interior of the pork loin, leaving about 1/2 inch of space at the edges.

Starting from one long side, tightly roll the pork to enclose the stuffing, then tie it securely with kitchen string at 2-inch intervals.

Make sure the roll is tight enough that the stuffing won’t escape during cooking.

Place the stuffed pork on a baking sheet, seam-side down.

Season the exterior with additional salt, pepper, and a light dusting of dried sage for extra flavor and aroma during roasting.

Step 4: Roast and Rest the Pork

Place the baking sheet in the preheated 375°F oven and roast for 45 minutes, or until the internal temperature reaches 140°F when measured with a meat thermometer inserted into the thickest part of the meat (away from the stuffing).

Remove the pork from the oven and transfer it to a cutting board.

Let it rest for 10 minutes before removing the string and slicing—I always rest my pork because those 10 minutes allow the juices to redistribute, keeping every slice moist and tender instead of letting them run out onto the cutting board.

Tender Pork Loin with Cornbread Stuffing

Delicious Tender Pork Loin with Cornbread Stuffing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 5 servings

Calories 1800 kcal

Ingredients

  

For the stuffing:

• 1/4 cup dried cranberries (optional but adds nice tartness)
• 1 cup chicken stock
• 1/4 tsp salt
• pinch ground black pepper
• 1 small Granny Smith apple (diced into 1/2-inch pieces)
• 4 tbsp unsalted butter (I like Kerrygold for richness)
• 2 tbsp fresh sage (finely minced for best flavor)
• 1/2 medium onion (diced)
• 1 cup cornbread (crumbled into 1/2-inch pieces)
• 2 celery ribs (finely chopped, about 1/4-inch pieces)

For the pork loin:

• dried sage to taste (freshly ground preferred for more flavor)
• salt to taste
• 2 lb pork loin (room temperature before cooking)
• black pepper to taste

Instructions

 

• Melt the butter in a skillet over medium heat, then add the diced onion and celery. Sauté for about 3 minutes until they begin to soften and become fragrant. Add the fresh sage and diced apple, cooking for another 2 minutes to let the flavors meld together. Pour in the chicken stock and salt, bringing it to a simmer. Let this cook for 5 minutes so the vegetables fully soften and the liquid reduces slightly. Stir in the crumbled cornbread and cook, stirring occasionally, until most of the liquid is absorbed—this should take about 3-4 minutes. The mixture should be moist but not soggy. Remove from heat, fold in the dried cranberries, and set aside to cool for 15 minutes. I like to use fresh sage here because it has a more vibrant flavor than dried, and the tartness from the cranberries really balances the richness of the pork beautifully.
• While the stuffing cools, preheat your oven to 375°F (190°C). Remove the pork loin from the refrigerator to bring it to room temperature—this ensures more even cooking throughout. Place the pork on a cutting board and, using a sharp knife, carefully cut horizontally along the length of the loin, leaving about 1/4 inch of meat attached at the bottom so it opens like a book. Season the interior and exterior of the pork generously with salt and black pepper.
• Spread the cooled cornbread stuffing from Step 1 evenly across the opened interior of the pork loin, leaving about 1/2 inch of space at the edges. Starting from one long side, tightly roll the pork to enclose the stuffing, then tie it securely with kitchen string at 2-inch intervals. Make sure the roll is tight enough that the stuffing won't escape during cooking. Place the stuffed pork on a baking sheet, seam-side down. Season the exterior with additional salt, pepper, and a light dusting of dried sage for extra flavor and aroma during roasting.
• Place the baking sheet in the preheated 375°F oven and roast for 45 minutes, or until the internal temperature reaches 140°F when measured with a meat thermometer inserted into the thickest part of the meat (away from the stuffing). Remove the pork from the oven and transfer it to a cutting board. Let it rest for 10 minutes before removing the string and slicing—I always rest my pork because those 10 minutes allow the juices to redistribute, keeping every slice moist and tender instead of letting them run out onto the cutting board.