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Double-Glazed Stuffed Pork Roast

(11 Votes)
Double-Glazed Stuffed Pork Roast
50 Min

Get ready to be blown away by the layers of flavors packed into our Double-Glazed Stuffed Pork Roast. Whether you make this main dish for the holidays or any night of the year, you're sure to get tons of "oohs and aahs" from your gang!

What You'll Need

  • 1 (6-ounce) package pork stuffing mix
  • 1/4 cup dried cranberries
  • 2 pounds boneless pork loin
  • Salt to taste
  • Black pepper to taste
  • 1 (14-ounce) can whole berry cranberry sauce
  • 1/4 cup orange marmalade
  • 1 tablespoon chopped fresh parsley

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Prepare stuffing mix according to package directions. Stir in cranberries and let cool slightly.
  3. Cut 7 slits evenly 3/4 way through pork. Sprinkle with salt and pepper. Evenly place stuffing in all slits. (You may have extra stuffing.)
  4. In a medium bowl, combine cranberry sauce, orange marmalade, and parsley; mix well. Pour glaze evenly over pork.
  5. Bake 50 to 55 minutes, or until heated through in center.


We like to serve this up with a side of our Citrus Honey Carrots!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 366
  • Calories from Fat 74
  • Total Fat 8.2g 13 %
  • Saturated Fat 2.7g 14 %
  • Trans Fat 0.0g 0 %
  • Protein 27g 54 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 63mg 21 %
  • Sodium 370mg 15 %
  • Total Carbohydrates 45g 15 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 29g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this recipe today and substituted fresh cranberries for the dried in the stuffing. I used about 1/2 bag of fresh, washed cranberries and sprinkled them with a little orange peel and sugar before incorporating. They were wonderful, but I used enough that they were quite a tart taste. Next time I will use them again, but only about 1/2 that many--perhaps with more on top for me (I loved the tartness). This could be made in many different ways using cherries or perhaps even apples--the apples you'd have to be careful not to have so many it becomes mushy. Definitely a winner, keeping this one!

I've made this twice, tweaked recipe second time using fresh orange since didn't have the marmalade. Also stretched dressing (making large full loin) by adding homemade dressing to boxed. Loved it, making again today!

This is beautiful and tasty looking. I was wondering, though, if making all those slits in the pork roast so far down doesn't make all the juices run out leaving a dry roast. Could you pound a pork tenderloin thin and roll up the stuffing inside with the glaze on the outside?

Hi BeckySue! Even with all the slits, the stuffing keeps the meat juicy! Yes, you could pound a tenderloin, stuff it, then roll it up.

This is very easy to prepare and is delish, a nice meal to make for company, nice presentation!

I made this for Christmas. It was DELISH!!! I would gladly make this again and I highly recommend it!!

Has ANYONE here tried this recipe yet?... I am planning on preparing this pork roast today and was looking for comments and suggestions but do not see any ... will comment after we have this for dinner making Brussel sprouts and buttered little red potatoes to go with this

I love this site, he has great recipes.

This is a wonderful site and if you cannot find what you want you must not be looking very hard. If it is nutritional information you want take the recipe to and input the recipe it gives all info and it is a free service. I LOVE Mr. FOOD!

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This is a fantastic site.....not very nice to gripe! Look into all of the categories...if you can't find info I agree with the previous post, ask!! Have seen many responses from the Food Editors at Mr. Food!

This site is too difficult to get to what you specifically want.

ljmckinney, What do you mean by that remark? What do you specifically want? The points for the recipe? Mr. Food does not provide that, but they can refer you to a site where you can plug in the amounts used in the recipe, and ,in return, it will do the math for you. I don't have it at hand, but I have read it on here before. Have you asked them for it? They are very helpful, if you only ask!


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