Recipe Name Cranberry-Apple Stuffed Pork Loin Submitted by jgouker Recipe Description L08103 Quantity 100 Quantity Unit Slices (1/2 inch thick) Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120

Ingredients Amount Measure Ingredient 1/2 cup salt 8 tablespoons black pepper 3 fliud ounces water 17 cups quartered or chopped apple chopped 5 cups, whole cranberries, dried 4 1/4 cups, chopped Onion, chopped 17 cups croutons 1 cup maple syrup 5 1/2 cups, chopped walnut halves, roughly chopped 8 1/2 cups (8 fl oz) chicken broth 1/2 cup cooking oil spray 132 servings Pork loins, Fresh boneless Steps Sequence Step 1 PREHEAT CONVECTION OVEN TO 325 F. 2 RINSE 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. 3 PLACE 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. 4 COAT 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.