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Stuffed Pork Roast with Cranberry Sauce
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.
- 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.
- 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.
- 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.