Cranberry Rosemary Stuffed Pork Loin

Name: Cranberry Rosemary Stuffed Pork Loin
Yield: 6
Cuisine: American
Ingredients: 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

By Sara Andrea
@Sara_Andrea

A special holiday treat November and Decemberish.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Method:

Bake

Ingredients

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
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How to Make Cranberry Rosemary Stuffed Pork Loin

Step-by-Step

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.
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.
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.