Perfect Stuffed Pork Loin Roast

By carol gorman

Ingredients

• 5 sprigs fresh rosemary (3 inch), divided
• 1/4 cup butter
• 1/4 cup finely chopped celery
• 1 cup water
• 3/4 cup dried cranberries
• 1/2 cup chopped pecans
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 centre-cut pork loin (2-1/4 lb./1 kg)
• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 3 cups loosely packed baby spinach leaves

Details

Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 450°F.

Step 1

Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 min. or until crisp-tender. Remove from heat. Add chopped rosemary, water, cranberries and nuts; mix well. Stir in stuffing mix just until moistened.

Step 2

Place meat on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of meat, pulling back meat with your free hand and unrolling it as you continue to cut through meat. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original piece.) Cover meat with plastic wrap; pound to even thickness.

Step 3

Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side.

Step 4

Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing. Bake 20 min. Reduce oven temperature to 375ºF; continue baking meat 20 to 25 min. or until done (160°F). Remove from oven; cover loosely with foil. Let stand 5 min. before slicing to serve.