Recipe

Cranberry Apple Stuffed Pork Loin Recipe

Add Step-by-Step Photos	Jrt_mom / All my dishes 1 year, 2 months ago September has arrived and with it, hints of fall, ripening apples, and kids everywhere going back to school. Recipe from a local grocery circular posted by Simply Recipes. The stuffing ingredients - croutons, apple, walnuts, cranberries, shallots, m... More Prep:40m Cook:70m Servings:6	Jrt_mom
	pork fruit

Butterfly roast

Cut tiny slits

Spread mixture over

Roll and secure

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Ingredients

1 boneless pork loin (about 3 pounds)

Sea salt and freshly ground pepper

1 cup seasoned croutons

1/2 cup chicken stock

1 cup peeled, chopped green apples

1/3 cup dried cranberries

1/3 cup chopped walnuts, toasted

1/4 cup minced shallots

2 Tbsp pure maple syrup

1 teaspoon minced rosemary

Directions

Heat oven to 325F.

Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides.

Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Sprinkle with salt and pepper and set aside.

Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.

Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.

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Comments

akhalde 1 year, 1 month ago said:
I saw this recipe, also, in simply recipes--however, I added a bit of a twist to it: I used turkey breast tenderloins [two, to be exact] to make this for a dinner we had at work. It worked out beautifully! I served it with with roasted yellow beets, onions and potatoes, steamed green beans and for dessert, a light fruit salad. It was very, very tasty.

jrt_mom 1 year, 1 month ago said:
Thanks Akhalde! Turkey breast sounds wonderful! Love that dinner you served.... yum!

fizzle3nat 11 months, 1 week ago said:
Oh my goodness! All my favorite things stuffed into a pork roast. Fabulous! Thanks for sharing. - Natalie

jrt_mom 11 months, 1 week ago said:
Thanks Natalie! I had this as option to making Beef Morcon and cut the costs to more than half. Turned out great just the same and the family loved it.

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