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Apple Cranberry Butternut Squash stuffed pork loin recipe via flouronmyface.com #ad #crockpotrecipe

Crock Pot Apple Cranberry Stuffed Pork Loin

Arlene Mobley - Flour On My Face
Enjoy all the flavors of Fall with this Crock Pot Apple Cranberry Stuffed Pork Loin recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Dish
Cuisine American
Servings 8 servings
Calories 570 kcal


  • 4 to 5 lb. pork loin fat trimmed and butterflied
  • 14 ounce Herb Seasoned Stuffing Mix
  • 2 Granny Smith Apples diced
  • 1 ½ cups fresh cranberries
  • ¾ cup chicken broth
  • 3 tablespoons butter divided
  • 1 cup cubed butternut squash
  • Salt and pepper to taste
  • Pork gravy
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  • Trim the fat from the pork loin and using a very sharp knife butterfly.
  • Mix the stuffing mix with the cranberries, diced apple, chicken broth and 2 tablespoons melted butter.
  • Remove 1 ½ cups of stuffing from the bowl and set aside.
  • Fill the center of the butterflied pork roast with about 1 cup of stuffing.
  • Roll the pork loin up around the stuffing and secure with butchers string.
  • Wrap the pork loin in plastic wrap and refrigerate at least one hour.
  • Melt the remaining tablespoon of butter in the Crock Pot® 5 in 1 Multi Cooker on the saute setting.
  • Brown the pork loin on all sides.
  • Turn the Crock Pot® 5 in 1 Multi Cooker onto the slow cooker setting. Center the pork loin and spoon the stuffing around the sides.
  • Sprinkle the butternut squash on top of the stuffing and cover.
  • Cook on high for 4 hours , low for 6-8 hours or until a digital meat thermometer inserted into the center of the pork loin reaches 145 F. degrees.
  • In the last hour of cooking sprinkle the reserved stuffing mix over the top of the stuffing that surrounds the pork loin in the Crock Pot® slow cooker. Continue cooking until the pork loin is done.
  • Transfer the pork loin and stuffing to a serving platter.
  • Slice into 1 - 1 ½ inch medallions and drizzle with gravy before serving.
  • Serve with mashed potatoes, cranberry sauce and pork gravy.


Serving: 2Slices | Calories: 570kcal | Carbohydrates: 49g | Protein: 57g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 928mg | Potassium: 1115mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2029IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 3mg
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