Cranberry Apple Stuffed Pork Loin

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Cranberry Apple Stuffed Pork Loin

Cranberry Apple Stuffed Pork Loin
1 Raley's boneless pork loin roast (about 3 lb.)
Sea salt and freshly ground pepper
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, chopped green apples
1/3 cup dried cranberries
1/4 cup minced shallots
2 tbsp. pure maple syrup
1 tsp. crushed rosemary
Additional crushed rosemary (optional)

Prep: 30 minutes, Cook: 1-1/2 hours, Serves: 6

1. Rinse pork and pat dry. To butterfly, cut lengthwise about halfway through roast, then angle knife and cut horizontally almost all of the way through, on both sides.

2. Unfold pork and place fat side down on a large board. Cover with 2 layers of plastic wrap and pound with a meat mallet to flatten as much as possible. (Cutting tiny slits in the surface of the meat will help to flatten.) Sprinkle with salt and pepper and set aside.

3. Place croutons and stock in a medium bowl; let stand for 5 minutes or until stock is absorbed, breaking up croutons slightly with a wooden spoon.

4. Stir in remaining ingredients and spread mixture over surface of pork, pressing firmly. Starting with the smaller side, roll up tightly and secure in several places with kitchen string. Wrap tightly in plastic wrap, then place in a large resealable bag; refrigerate or freeze.

5. To cook, spray a baking sheet with nonstick cooking spray. Place thawed pork on baking sheet and sprinkle with rosemary, if desired. Bake at 325°F, uncovered, for 1-1/2 hours or until pork reaches 145°F internally.

6. Let stand for 10 minutes before slicing 1/2-inch thick.

Wine Suggestion
Pinot Noir
Nutritional Information:
400 calories, 50 g protein, 14 g total fat (3.5 g sat., 0 g trans), 17 g carbohydrate, 1 g fiber, 9 g sugar, 150 mg cholesterol, 230 mg sodium, 9 points


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