A lovely use of fresh cranberries. Serve for your holiday celebration with Orange-Spinach Salad, Herb-Braised Carrots, and  Roasted Potatoes with Bacon and Goat Cheese.


  • 4 pounds pork loin roast
  • 4 tablespoons butter
  • 2 small onions (peeled and thinly sliced)
  • 1 cup pecans
  • 1/2 cup french bread (day-old, crusts removed)
  • 2 ounces ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 pound fresh cranberries
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Set aside.
  2. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns.
  3. Spread 1/4-1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in 350 degree F. oven and roast 1 1/4 to 1 1/2 hours (20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
  4. Bake remaining stuffing in small casserole for 30 minutes.
  5. Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Puree in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving.
  6. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce.
Discover more recipes from Pork


Yummly User