Real Recipes From Real Home Cooks ®

cranberry rosemary stuffed pork loin

Recipe by
Sara Andrea
Eugene, OR

A special holiday treat November and Decemberish.

yield 6
method Bake

Ingredients For cranberry rosemary stuffed pork loin

  • 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

How To Make cranberry rosemary stuffed pork loin

  • 1
    Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
  • 2
    In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
  • 3
    Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
  • 4
    In large bowl mix breadcrumbs, cranberry mixture and onion mixture.
  • 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.
  • 6
    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.

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