Friday, December 10, 2010

Stuffed Pork Loin

Speaking of leftover stuffing, I ran out of time to make my soup today, so, I quickly threw together this delicious pork loin. It used up a managery of items I had left over from my Thanksgiving cooking. (Can you tell I only have pork left in the freeze yet...I can't wait to go to Publix for chicken this weekend!!!)

1 pork loin
1 box stuffing
1/4c dried cranberries, rough chop
(* you can use whatever you have- dried cherries, fresh apples, etc...)
2 T walnuts, chopped (optional)
* toasting your nuts will add another level of flavor, just don't burn
1/4 onion (I sauteed to add flavor)

1. Cook stuffing according to directions. While  cooking butterfly your roast. This is a fancy way of saying slice the meat in half without slicing all the way through the meat, You want to be ab;e to open it up like a book. I then pound mine a bit, but that is totally your choice.

2. Once stuffing is complete, stir in the fruit, nuts and onion. Spread onto your opened meat. Then, roll the meat up and secure the seam with toothpicks or a long skewer.

3. Brown your roast in a little butter or olive oil. Then, bake at 350 degrees for 20-30 minutes per pound. (This will cook your roast...we don't serve any pink pork in this family no matter how safe the Food Network insists it is.)

4. Please wait 10 minues before carving up this beauty, otherwise all those wonderful juices in your meat will run right out. No one wants dry pork!

***This can also be done with thick cut (bone -in or -out) porkchops.

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