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Pork loin stuffed with cranberries & wrapped in Olymel bacon

Pork loin stuffed with cranberries & wrapped in Olymel bacon title

Pork loin stuffed with cranberries & wrapped in Olymel bacon

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preparation time

00:20 20min

Cooking time

00:60 60min


  • 1 half loin of Olymel pork, approx. 2 kg
  • 1 package 375 g Olymel bacon
  • 1 package 250 g dried cranberries
  • 2 egg whites
  • 50 ml maple syrup
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • Salt and freshly ground pepper to taste


  1. Butterfly pork loin : Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly.
  2. Trim the edges to make a rectangle and keep the trimmings (about 250 g). Refrigerate.
  3. Cut pork trimmings into small pieces, place in a food processor with egg whites, cinnamon, cloves, nutmeg and ginger, and season with salt and pepper. Blend well at high speed to form a homogeneous filling.
  4. In a bowl, combine stuffing with cranberries. Mix well.
  5. Preheat oven to 375° F (190° C)
  6. Remove loin from refrigerator and place on work surface. Spread cranberry stuffing over center of loin, roll up tightly.
  7. Coat with bacon slices.
  8. Transfer the stuffed loin to an ovenproof dish and bake for 45 minutes.
  9. Brush with maple syrup and bake for another 15 to 20 minutes, until an internal temperature of 165°F (75°C) is reached.
  10. Remove loin from oven and cover with aluminum foil. Let stand for 10 minutes, slice and serve.