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Recipes - Cranberry Apple Stuffed Pork Loin

Recipe Name

Cranberry-Apple Stuffed Pork Loin

Submitted by jgouker
Recipe Description L08103
Quantity 100 Quantity Unit Slices (1/2 inch thick) Servings  
Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
teaspoonsalt
1/4
teaspoonblack pepper
1/4
teaspoonwater
1/4
small (2-1/2" dia) (approx 4 per lb)apple chopped
1/8
cup, wholecranberries, dried
1/2
slice, medium (1/8" thick)Onion, chopped
1/4
ouncecroutons
1/2
teaspoonmaple syrup
1/4
ouncewalnut halves, roughly chopped
2/3
fluid ouncechicken broth
1/4
teaspooncooking oil spray
1
1/3
servingsPork loins, Fresh boneless
Steps
Sequence Step
1PREHEAT CONVECTION OVEN TO 325 F.
2RINSE THE PORK LOIN AND PAT IT DRY. BUTTERFLY THE ROAST BY FIRST CUTTING LENGTHWISE ABOUT HALFWAY THROUGH THE ROAST. THEN ANGLE THE KNIFE AND CUT HORIZONTALLY ALMOST ALL OF THE WAY THROUGH, ON BOTH SIDES. UNFOLD THE PORK AND CUT TINY SLITS IN THE SURFACE OF THE MEAT. COVER WITH 2 LAYERS OF PLASTIC WRAP. POUND WITH A MEAT MALLET TO FLATTEN AS AS MUCH AS POSSIBLE. REMOVE THE PLASTIC WRAP. SPRINKLE PORK WITH SALT AND PEPPER AND SET SIDE.
3PLACE CROUTONS AND STOCK IN A BOWL AND LET SIT FOR 5 MINUTES, UNTIL THE CROUTONS HAVE ABSORBED THE STOCK AND HAVE SOFTENED. MASH UP THE CROUTONS A BIT WITH A FORK. STIR IN THE APPLES, WALNUTS, CRANBERRIES, ONIONS, MAPLE SYRUP AND ROSEMARY. SPREAD MIXTURE OVER SURFACE OF THE PORK. STARTING WITH THE SMALLEST SIFE OF THE MEAT (WHICH SHOULD BE IN THE SHAPE OF A RECTANGLE), ROLL UP TIGHTLY AND SECURE WITH KITCHEN STRING. AT THIS POINT YOU CAN WRAP IN PLASTIC WRAP AND REFRIGERATE IF YOU ARE MAKING AHEAD OF TIME.
4COAT THE BOTTOM OF A ROASTING PAN WITH COOKING SPRAY OR A LITTLE SALAD OIL. PLACE THE ROAST IN THE PAN AND COOK AT 325 F., UNCOVERED, FOR ABOUT 1 HOUR AND 10 MINUTES, OR UNTIL THE PORK REACHES AN INTERNAL TEMPERATURE OF 140-145 F. START CHECKING THE INTERNAL TEMPERATURE OF THE ROAST AT ABOUT 1 HOUR. LET STAND 10 MINUTES. REMOVE THE KITHEN STRING AND SLICE INTO 1\2 INCH THICK SLICES.






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