Serve this simple-to-assemble pork with wilted greens and rice pilaf. If the roast you purchase isn't already butterflied and tied, simply split the loin lengthwise, without cutting through it entirely, so that it opens like a book. Stuff the roast with its filling then tie with kitchen twine at 1 1/2-inch intervals down the length of the roast.
Home » Recipes » Cranberry and Apple Stuffed Roasted Pork
1/2 cup finely chopped apples, unpeeled
1/2 cup dried cranberries
pinch grated nutmeg
1/2 teaspoon ground black pepper
1 (2- to 3-pound) boneless pork loin roast, butterflied and tied with kitchen twine
1 teaspoon fine sea salt
Preheat the oven to 425°F. In a small bowl, combine apples, cranberries, nutmeg and pepper. Stuff all of the fruit filling snugly down through the center of the roast, working from both ends. Season roast all over with salt and arrange in a roasting pan.
Roast, uncovered, until deep golden brown and crisp, about 35 minutes. Reduce temperature to 325°F, tent roast with foil and continue roasting until a thermometer inserted into the thickest part of the meat (not the filling) registers 155°F. The temperature will continue to rise out of the oven. Set aside for 15 minutes to let rest, then cut into thin slices and serve hot or at room temperature, drizzled with pan juices.
Per Serving:280 calories (90 from fat), 11g total fat, 3.5g saturated fat, 90mg cholesterol, 390mg sodium, 8g carbohydrates, (1 g dietary fiber, 7g sugar), 35g protein.
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