Cranberry and Apple Stuffed Roasted Pork

Serves 6 to 8
Time 1 hr 15 min
Cranberry and Apple Stuffed Roasted Pork

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1/2 cupfinely chopped apples, unpeeled
    1/2 cupdried cranberries
    grated nutmeg
    1/2 teaspoonground black pepper
    1(2- to 3-pound) boneless pork loin roast, butterflied and tied with kitchen twine
    1 teaspoonfine sea salt

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Method

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.

Nutritional Info

Serving Size

Calories

280

Total Fat

11g

Saturated Fat

3.5g

Cholesterol

90mg

Sodium

390mg

Total Carbohydrate

8g

Dietary Fiber

1g

Total Sugars

7g

Protein

35g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.