Pork loin and stuffing with cranberry sauce drizzled over it is a flavorsome dish you'd be proud to serve your guest. For more color add some steamed broccoli on the plate.
Provided by Charlotte J
Categories Pork
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
- Do not cut all the way through.
- Set aside.
- Melt butter in medium heavy skillet over medium-high heat.
- Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
- Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
- Mince using on/off turns.
- Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
- Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
- Bake remaining stuffing in small casserole for 30 minutes.
- Meanwhile, combine water and sugar in 3-qt.
- non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
- Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
- Puree in food processor and strain to remove skins.
- Stir in salt and pepper.
- Reheat gently, if necessary, before serving.
- Let roast stand 10 minutes before slicing thinly to serve.
- Serve pork, with extra stuffing on side, with cranberry sauce.
Nutrition Facts : Calories 345.4, Fat 22.5, SaturatedFat 7.3, Cholesterol 81.5, Sodium 248.4, Carbohydrate 11.6, Fiber 2.1, Sugar 8, Protein 24.1
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