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For a more manageable main that won’t take all day in the oven, a stuffed pork loin is simple and delicious – and easier to slice and serve.
canola oil, for cooking
1 small onion, finely chopped
2 Tbsp (30 mL) butter
1 tart apple, cored and diced
1 tsp (5 mL) fresh or ½ tsp (2 mL) dried thyme
1 cup (250 mL) fresh bread crumbs
½ cup (125 mL) cooked or canned green lentils, drained and rinsed
¼ cup (60 mL) dried cranberries
½ tsp (2 mL) dried sage
4 lb (2 kg) boneless pork loin roast
1 Tbsp (15 mL) canola oil
¼ tsp (1 mL) salt and ground black pepper
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