"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry stuffed pork loin  Recipe

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This recipe for Cranberry stuffed pork loin , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janell (Mills) Burditt
Added: Friday, April 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c roasted garlic and sweet onion jam
1 4-1/2 to 5 lb. Boneless center cut pork loin.
Salt and pepper
c dried cranberries
1 tsp garlic salt
1 tsp freshly ground black pepper
c dry white wine or apple juice
c chicken broth
3 tbsp all purpose flour

Directions:
Directions:

Pre-heat 325 degrees. Butterfly roast. Make a single lengthwise cut down the center of the loin, cutting to within inch of the other side. Spread open. Place knife in the v of the first cut. Make another cut-knife should be parallel to the table-to the right of the v to within inch of the den (don't cut all the way through the roast). Repeat cut to the left side of the v. Spread open, cover. Working from the center to the edges, pound with flat side of meat mallet to to 1-inch thickness then remove the plastic wrap. Sprinkle surface of the meat with salt and pepper; spread with 2/3 c of jam. Sprinkle cranberries over the jam. Start at the long side, roll meat up. Tie snugly at 3-inch intervals with heavy kitchen twine. Place the rolled roast on a rack in a roasting pan. Sprinkle with garlic salt and ground black pepper. Roast uncovered for 1 to 1- hours or till thermometer, 155 degrees, spreading remaining jam on during the last 15 minutes. Remove the roast from the pan and let stand 15 minutes before carving. Meanwhile for gravy, pour the wine into the roasting pan, stirring to scrape up browned bits from the bottom of pan. Strain pan juices (should have about 1 cups; add additional chicken broth if necessary). In a saucepan stir c chicken broth into flour. Stir in the wine mixture. Cook and stir until thickened and bubbly; cook and stir one minute. Use a carving knife to cut the roast into
1-inch slices. Serve with gravy.

 

 

 

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