Cranberry Apple Stuffed Pork Loin
- Chill the roast: Chilling the roast in the freezer for 15 to 20 minutes will make it easier to cut.
- Use a sharp knife with a long blade: A sharp knife that can make smooth long cuts makes all the difference!
- Make slow, shallow cuts: Making shallow cuts will give you more control as you cut the roast.
- Keep the knife parallel to the board: After the first angled cut, keep the knife parallel to the board as you cut the roast. Eventually you’ll be able to open the roast out like a book!
- Pound to an even thickness: After you’ve cut the roast open, put it between two pieces of plastic wrap and use a meat pounder to pound the roast to a more even thickness, which will make it easier to stuff and roll.
- 1 boneless pork loin (about 3 to 4 pounds)
- Sea salt and freshly ground pepper
- 1/2 cup panko or homemade breadcrumbs
- 1/2 cup chicken stock
- 1 cup peeled, chopped tart green apples
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts, toastedhttp://
- 1/4 cup minced shallots
- 2 Tbsp pure maple syrup
- 1 teaspoon minced rosemary
- Kitchen string
1 Preheat oven to 450°F.
2 How to butterfly the pork loin: Place the pork loin roast fat side down on a cutting board. Note that one long side of the pork loin roast will be thicker, and one side thinner.
3 Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap.
4 Make the filling: Place the panko and stock in a small bowl and stir to combine.
5 Roll up pork roast with filling: Spread the filling over surface of the pork, leaving an inch margin around all sides except for the fat layer side—with that side leave a 2-inch margin.
6 Secure with kitchen string. Tie the roast in 1 to 2 inch intervals with cotton kitchen string.
7 Bake: Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, then reduce the oven temperature to 325°F. Cook uncovered, for about 30 to 40 minutes, or until the pork reaches an internal temperature of 140°F.
8 Rest and serve: Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve.
Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy. http://mizanticaret.com