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Roast Loin of Pork with Cranberry Apple Stuffing

PostPosted: Oct 04, 2005 7:03 am
by caliloo
This is an easy recipe with impressive results. To butterfly the pork loin there is an easy method..

Cut it in half long way and leave about an inch uncut at the bottom so it opens like a book. Cut each half, parallel to the cutting board about an inch think and unroll like a jellyroll. Pound it to level any uneven areas (and thin it to 3/4 inch thick overall) then make the following:

Roast Loin of Pork with Cranberry Apple Stuffing

3 lb Pork Loin, trimmed, butterflied and pounded ¾ inch thick
6 oz Pork flavored stuffing mix
1 med onion, diced
¼ cup plus 2 TBSP EVO
1 Granny Smith Apple, peeled, cored and diced
1 cup sundried cranberries
½ cup boiling water
2 egg whites, beaten to frothy
½ cup chopped parsley
¼ cup Dijon Mustard
¼ cup chopped Rosemary
¼ cup thyme
S&P to taste

1. Butterfly and pound the roast to ¾ inch thick.
2. Soak Cranberries in ½ cup boiling water. Drain after 15 minutes and squeeze out extra liquid.
3. Prepare stuffing according to directions. (I make my own, but StoveTop is good in this recipe)
4. Saute the onions in 2 tbsp EVO until translucent (about 6 min). Add diced apples and set aside to cool.
5. Combine the prepared stuffing with cranberries, apples, onions, ¼ cup chopped parsley and 2 egg whites.
6. Preheat oven to 350 degrees. Lay pork loin flat and spread the inside with Dijon mustard. Season with salt, pepper, a little of the rosemary and a little thyme. Pile the stuffing down the center of the pork loin. Roll the pork loin around the stuffing and tie at 2 inch intervals. Coat the outside with EVO, remaining herbs and S&P.
7. Sear the pork loin on all sides in a heavy roasting pan, browning it on all sides. Transfer pan to oven and roast for about 1 hour and 15 min or until internal temp reaches 165.
8. Remove from oven and let rest for 10 min until carving.