Cranberry Rosemary Stuffed Pork Loin
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1/2 cdried cranberries
1/3 capple cider
1 tspcanola oil
1/4 cchopped onion
2 Tbspfresh sage and rosemary mixed
1 1/4 Tbspseasoned bread crumbs
3 lblean pork loin, boneless roast
1/2 cfresh spinach leaves
How to Make Cranberry Rosemary Stuffed Pork Loin
- Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
- In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
- Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
- In large bowl mix breadcrumbs, cranberry mixture and onion mixture.