cranberry rosemary stuffed pork loin

How To Make cranberry rosemary stuffed pork loin

• Step 1
  Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
• Step 2
  In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
• Step 3
  Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
• Step 4
  In large bowl mix breadcrumbs, cranberry mixture and onion mixture.
• 
  Step 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.
• 
  Step 6
  Roast on broiler plan until golden and meat thermometer registers 160 degrees, 30-40 minutes. Remove from oven and cover with foil for 10 minutes. Carve 1 inch thick slices. Remove string.
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