Why It’s Kidney & Heart Friendly 💚
✔️ Pork Loin: Lean protein, lower in fat than other pork cuts, portion-controlled.
✔️ Fresh Apples: Natural sweetness, fiber, and low sodium.
✔️ Bread Stuffing: Adds texture and flavor without high potassium ingredients.
✔️ Cherry-Orange Glaze: Made with sugar-free marmalade and dried cherries for sweetness without excess sugar.
✔️ Fresh Herbs: Thyme adds aromatic flavor without salt.
✔️ Low Sodium: Uses unsalted butter and low-sodium chicken stock.
✔️ Special Occasion Worthy: Elegant presentation for holidays or dinner parties.
Roasted Pork Loin with Apple-Herb Stuffing & Cherry Glaze
Description
This impressive roasted pork loin features pockets of savory apple-herb stuffing and a beautiful cherry-orange glaze that's both sweet and tangy. It looks fancy but is surprisingly simple to make, and it's designed with kidney-friendly portions and ingredients in mind. A showstopper for any celebration!
Ingredients
For the Apple-Herb Stuffing:
For the Cherry-Orange Glaze:
For the Pork Loin:
Instructions
Make the Stuffing:
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1️⃣ Sauté Stuffing: Heat canola oil in a large skillet over medium-high heat. Add cubed bread, diced apple, butter, onion, celery, thyme, and black pepper. Sauté for 2-3 minutes until vegetables soften and bread begins to toast.
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2️⃣ Add Stock: Slowly add chicken stock, stirring until the mixture is moist but not soggy (you may not need all the stock). Remove from heat and let cool to room temperature.
Prepare the Glaze:
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3️⃣ Mix Glaze: In a small bowl, combine orange marmalade, apple juice, chopped dried cherries, cinnamon, and nutmeg. Stir well and set aside.
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Stuff the Pork Loin:
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4️⃣ Cut Pockets: Using a sharp knife, carefully cut 5-6 slits about 1 inch apart along the length of the pork loin, creating deep pockets (be careful not to cut all the way through).
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5️⃣ Stuff Pockets: Stuff each pocket with about 2 tablespoons of the apple-herb stuffing. Reserve any remaining stuffing.
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6️⃣ Tie the Loin: Tie one long piece of twine lengthwise around the pork loin, then tie additional pieces of twine across the width to secure the stuffing in place.
Roast the Pork:
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7️⃣ Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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8️⃣ Season Pork: Rub the outside of the tied pork loin with olive oil, then season with garlic powder and black pepper.
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9️⃣ Arrange & Roast: Spread any remaining stuffing on the prepared baking sheet. Place the tied pork loin on top of the stuffing. Roast for 40-45 minutes, or until the internal temperature reaches 145-160°F (63-71°C).
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🔟 Glaze & Rest: Spoon the cherry-orange glaze generously over the pork loin. Turn off the oven and let the pork rest in the warm oven for 10-15 minutes.
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1️⃣1️⃣ Slice & Serve: Remove from oven, carefully remove twine, and slice the pork loin into 6 portions. Serve with the extra stuffing from the pan and drizzle with any remaining glaze.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 125mg6%
- Potassium 420mg12%
- Total Carbohydrate 24g8%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 26g52%
- Phosphorus 260 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips & Variations:
- Temperature Check: Use a meat thermometer to ensure pork reaches 145°F for medium or 160°F for well-done.
- Stuffing Variations: Add a tablespoon of chopped walnuts or pecans to the stuffing (watch phosphorus).
- Glaze Alternatives: Use apricot preserves or cranberry sauce instead of orange marmalade.
- Make Ahead: Prepare and stuff the pork loin up to 4 hours ahead. Keep refrigerated until ready to roast.
- Serving Suggestions: Pair with roasted green beans, cauliflower mash, or a simple side salad.
- Leftovers: Slice leftover pork and use in sandwiches or salads for up to 3 days.
