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This recipe for GLAZED ROAST PORK LOIN WITH CRANBERRY STUFFING, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Heizer
Added: Saturday, December 20, 2008


1 1/4 c. chopped cranberries
2 tsp. sugar
1/2 c. butter or margarine
1 c. chopped onions
1 pkg ( 8 oz.) herb-seasoned stuffing mix
1 c. chicken broth
1/2 c. peeled and diced orange
1 egg, beaten
1/2 tsp. grated orange peel
1 ( 2 1/2-3 lib) boneless center cut pork loin roast
1/4 c. current jelly
1 tbsp. cranberry juice

Toss cranberries with sugar in a small bowl; set aside. Melt butter in saucepan over medium heat. Add onion and cook until tender. Remove from heat. Combine stuffing mix, broth, orange, egg, and orange peel. Add cranberry mixture and onion; toss lightly.

Preheat oven to 325 degrees. Butterfly roast lengthwise and open like a book. Cover roast with plastic wrap; pound with flat side of meat mallet. remove plastic wrap; spread roast with stuffing/ Tie roast with cotton string at 2 inch intervals. Place leftover stuffing in casserole dish; bake with roast during last 45 minutes. Place roast on meat rack in foil lined pan. Roast 30 minutes per pound or until thermometer inserted in center of roast registers 155 degrees.

Combine jelly and cranberry juice. Brush half of mixture over roast after first 45 minutes in oven. Roast 30 minutes more and brush with remaining jelly mixture. Transfer roast to cutting board and let rest 10 to 15 minutes. Carve roast crosswise; serve with stuffing.

Number Of Servings:
Number Of Servings:
Serves 8-10




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