Cranberry Rosemary Stuffed Pork Loin
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Method:
Bake
Ingredients
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1/2 cdried cranberries
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1/3 capple cider
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1 tspcanola oil
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1/4 cchopped onion
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2 Tbspfresh sage and rosemary mixed
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1 1/4 Tbspseasoned bread crumbs
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3 lblean pork loin, boneless roast
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1/2 cfresh spinach leaves
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·cooking spray
-
·cooking string
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.
- 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.
