Monday, December 22, 2008

Apple-Cranberry Stuffed Pork Loin

The traditional Christmas dinner in France is a stuffed Turkey, or Capon, or any other kind of stuffed bird, served with chestnuts and a few other side dishes. But here in the United States, Christmas comes so quickly after Thanksgiving that we are ready for something different.

I found a really nice alternative to the bird: a stuffed pork loin. The ingredients are festive, it is relatively easy to make and tastes absolutely delicious!!

Apple-Cranberry Stuffed Pork Loin

one 4 lbs pork loin, butterflied
4 Macoun apples, chopped
1 medium-size onion, chopped
1 cup dried Cranberries, chopped
2 sprigs rosemary, chopped
2 cups seasoned croutons, or dried bread
3/4 cup chicken stock
1/4 cup Maple syrup

Preheat the oven to 450F.

Butterfly the pork loin or have your butcher do it for you.
Pat dry and season with salt and pepper.

In a small bowl, soften the croutons with the chicken stock. And set aside.

In a medium size bowl, mix the apples, onion, dried cranberries, rosemary. Add the softened croutons and the maple syrup. Mix well to combine.

Spread the apple stuffing on the pork, patting it down tight. Roll the loin and secure by tying it with cooking twine. Transfer to the baking dish with any stuffing that may have fallen out of the roast and bake at 450F for about 15 minutes. Then reduce oven temperature to 350F for another hour or until temperature at the center of the roast reaches 145F.

When ready, take the roast out of the oven and let stand for 10 minutes to allow the juices to settle.

Cut into 3/4 inch slices and serve with rice and string beans.

1 comment:

  1. I made it a few times since I published this post, and last week I added toasted walnuts. It gave it a little "crunch" and was even better!
    Try it!!
    ..And tell me what you think!


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