Cranberry Rosemary Stuffed Pork Loin

Sara Andrea


A special holiday treat November and Decemberish.

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1/2 c
dried cranberries
1/3 c
apple cider
1 tsp
canola oil
1/4 c
chopped onion
2 Tbsp
fresh sage and rosemary mixed
1 1/4 Tbsp
seasoned bread crumbs
3 lb
lean pork loin, boneless roast
1/2 c
fresh spinach leaves
cooking spray
cooking string


1Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
2In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
3Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
4In large bowl mix breadcrumbs, cranberry mixture and onion mixture.
5Cut loin almost in half and open like a book. Place spinach leaves inside with stuffing over the leaves. Close and secure with cooking string.
6Roast 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.

About Cranberry Rosemary Stuffed Pork Loin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American