cranberry rosemary stuffed pork loin

How To Make cranberry rosemary stuffed pork loin

• 1

  Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
• 2

  In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
• 3

  Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
• 4

  In large bowl mix breadcrumbs, cranberry mixture and onion mixture.
• 
  5

  Cut loin almost in half and open like a book. Place spinach leaves inside with stuffing over the leaves. Close and secure with cooking string.
• 
  6

  Roast on broiler plan until golden and meat thermometer registers 160 degrees, about 1 hour 20 minutes. Remove from over and cover with foil for 10 minutes. Carve 1 inch thick slices. Remove string.
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