Cranberry & Apple Stuffed Pork Loin
- 1 Eagle Ridge® Pork Loin Center Cut, Boneless Roast, about 3-4 lbs
- TT Sea Salt & Freshly Ground pepper
- ½ C Panko or Homemade Breadcrumbs
- ½ C Chicken Stock
- 1 C Peeled, Chopped Tart Green Apples
- 1/3 C Dried Cranberries
- 1/3 C Chopped Walnuts, Toasted
- ¼ C Minced Shallots
- 2 Tbsp Pure Maple Syrup
- 1 tsp Minced Rosemary
- Place the pork loin roast fat side down on a cutting board. Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45° degree angle, stopping a half inch from reaching the bottom of the roast. Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. Keep making slow, even cuts until you have "rolled" the roast out completely. Pound the butterflied roast to an even thickness. Sprinkle the pork with salt and pepper and set aside.
- Place and stir the panko and stock in a small bowl. Stir in apples, walnuts, cranberries, shallots, maple syrup and rosemary. 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. Starting with the long end, roll up the roast. Tie the roast in 1 to 2 inch intervals with cotton kitchen string.
- Coat the bottom of a roasting pan with cooking spray or olive oil. Place the roast in the pan and cook at 450°F for 15 minutes to brown the top, reduce to 325°F. Cook uncovered, for about 30- 40 minutes, or until the pork reaches an internal temperature of 140°F.