Ingredients: |
Ingredients: 1 (3- to 4-pound) boneless pork loin (10 - 12 inches)
Sea salt, to taste
Freshly ground pepper, to taste
1/2 cup panko or homemade breadcrumbs
1/2 cup chicken stock
1 cup peeled, chopped tart green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted (to toast walnuts, spread them on a baking sheet and bake in a preheated 350°F oven until aromatic, 7 to 10 minutes)
1/4 cup minced shallots
2 tablespoons pure maple syrup
1 teaspoon minced rosemary
|
Directions: |
Directions:Preheat the oven to 450°F.
Butterfly the pork loin:
There lots of videos on youtube that will help you with this.
Pound the butterflied roast to an even thickness:
With the pork roast unfolded, cover with 2 layers of of plastic wrap.
Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.
Make the filling:
Place the panko and stock in a small bowl and stir to combine.
Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary.
Spread the filling and roll up the pork roast:
Spread the filling over the surface of the pork, leaving an inch margin around all sides except for the fat layer side. With that side, leave a 2-inch margin.
Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast.
Secure with kitchen string:
Tie the roast in 1 to 2 inch intervals with cotton kitchen string.
Note: At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 45 to 60½ minutes, or until the pork reaches an internal temperature of 150°F.
Let the pork rest, then slice and serve:
Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve.
Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy.½ |
This recipe for Cranberry Apple Stuffed Pork Loin is from