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.
Ingredients
- 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
Directions
- 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.
- Bake remaining stuffing in small casserole for 30 minutes.
- 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.
- Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce.
Reviews(0)
Yummly User
