Braised, Stuffed Pork Loin with Red Wine Cranberries

I love cranberries.

Christmas is not Christmas without them.

I make cranberry bread and cranberry sauce and cranberry clafoutis.

Finding them has been challenging over the years so when I see them, naturally, I buy more than I need.

As I did this year.

Now I have to come up with some some ways of using them.

Time to get creative…..

Braised, Stuffed Pork Loin with Red Wine Cranberries

Total time: 30 minutes


  • 24oz (720gr) pork tenderloin
  • 4 shallots, chopped
  • 2 slices Prosciutto, chopped
  • 1 tsp rosemary
  • 1 tbs sage
  • 2 tbs red currant jelly
  • 2 tsp olive oil
  • 1 tsp paprika
  • 1/4 tsp celery salt
  • Cranberries:
  • 2 shallots, sliced
  • 1 cup cranberries
  • 1/2 cup apple juice
  • 1 cup red wine
  • 1 tbs Maizena (cornstarch) dissolved in 2 tbs water

Braised, Stuffed Pork Loin with Red Wine Cranberries


  • The stuffing:
  • Heat olive oil in a skillet over medium heat.
  • Add shallots, Prosciutto, rosemary, sage and sauté until shallots are tender, about 7 minutes.
  • The pork: 
  • Slice the pork loin, attempting to make a spiral cut so you can open it flat, fill it and roll it back up.
  • Spread the current jelly on the flattened pork, then top with the shallot mixture, keeping it about 1/2″ from the edges..
  • Gently roll up the roast and tie with kitchen string. 
  • Sprinkle with paprika and celery salt.
  • Put on a baking sheet and roast in a pre-heated, 450F (220C) oven for 15 minutes.
  • While pork roasts:
  • Sauté sliced shallots in a heavy pot for 5 minutes.
  • Remove pork roast and place on shallots.
  • Add cranberries, apple juice and wine. Cover and braise for 45 minutes
  • When ready, remove pork and let rest.
  • Stir cornstarch mixture into pot, thickening the cranberry / red wine sauce.
  • Slice pork and serve with cranberries.

Print Recipe

For years after leaving the US, cranberries were an elusive holiday treat.

I found the familiar bags of Ocean Spray cranberries the first year we were gone, when we lived in Ireland. They were sadly past their prime, but I picked through them and managed to find a few good ones…..

Actually, it didn’t even surprise me that I found them, I just assumed it was normal. I was still totally clueless about living in other countries.

The following year, in Andorra, I started learning.

I didn’t see cranberries again for quite a few years.

And the pumpkins were green, not orange.

We moved to France.

No cranberries.

Then, one December, I found a few bags of Ocean Spray cranberries tucked under a counter in the produce section of my local supermarket. Why they were there instead of being displayed for sale I have no idea. I bought all 5 bags.

I then spent the next 20 minutes explaining to all the French people standing in the check-out lines what they were and what I planned on doing with them.

I never saw them there again.

Fast forward a few years – new house, new area, new search for cranberries.

Some successes; some failures….

Then, 2 years ago, I discovered Grand Frais….

A wonderful, fabulous, glorious supermarket that is the opposite of the typical supermarket: the entire center of the (large) store is vegetables and produce from everywhere in the world. Along the outside walls, taking a very definite second position, are things like a bit of meat, some fish, bread, milk….

They have cranberries.

They are not Ocean Spray, they are expensive (compared to US prices), and they are rather small.

But they are definitely cranberries, from the US.

Naturally, I buy more than I need.

I went a little crazy this year…. Now I have to figure out what to do with them all.

The search for new ideas continues….

Suggestions, anyone?

If you want nutrition information for the recipe, try this site: Calorie Count

7 thoughts on “Braised, Stuffed Pork Loin with Red Wine Cranberries”

  1. I loved seeing them fresh in the supermarkets recently in the US. Occasionally I see them frozen here, otherwise they come in tins with syrup.

  2. I have never seen them fresh here. There have been tinned ones on the supermarket shelves, at a price, and more recently dried ones have made an appearance along with a cranberry juice blend.

  3. Kate, I love the fresh – never bother with the others.

    Gill, I would buy tinned cranberry jelly, but that’s all – and I doubt if that makes it out of the US – acquired taste LOL. They are a bit expensive here….

    deebar, mine come in little plastic boxes…. But, you’re right, I could freeze them. I’d forgotten that they freeze well.

    Zoomie, we don’t have a dryer (whatever they’re properly called) Ironically, the craisins (here they’re just called dried cranberries) are very popular here…. And most people assume I want the dried when I ask for them. I have to explain that I want fresh and I get these puzzled looks… Fresh?!?!?

  4. We are big fans of Grand Frais too. For us it was the parsnips that led us there but we are still waiting for them to stock Bramley apples!

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