Pork Loin with Cranberry Apple Stuffing

By Duckenoid

Created by Liz White of Liaison College on behalf of Steam Whistle Beer

Ingredients

• Pork Loin:
• Ingredients:
• 3-1/2 to 4 lb. (1.5kg-2kg) boneless pork loin
• Salt/pepper
• 1 Tbsp. (15ml) finely chopped rosemary
• 1 Tbsp. (15ml) finely chopped thyme
• 2 cloves garlic, minced
• 1 Tbsp. (15ml) olive oil
• 1 cup (250ml) finely diced red onion
• 1/2 cup (125ml) fresh ginger, finely chopped
• 3 lbs. Granny Smith apples, peeled, cored and coarsely chopped
• 1-1/2 cups (325ml) light brown sugar
• 1 cup (250ml) cider vinegar
• 1/2 bottle Steam Whistle Pilsner (or favourite pilsner beer)
• 1 tsp. (5ml) cinnamon
• 1 tsp. (5ml) mustard seed
• 1/2 tsp. (2ml) crushed red pepper
• 1/4 tsp. (1ml) ground cloves
• 2/3 cup (150ml) dried cranberries
• 1/4 tsp. (1ml) salt
• Sliced bacon, as needed
• Olive oil for sautéing

Details

Adapted from steamwhistle.ca

Preparation

Step 1

Directions:

Slit a pocket through one end of tenderloin, and down centre. Do not slice through. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for at least 1 hour.

Heat olive oil in sauce pan, add onion and cook until slightly brown and onion has softened. Add ginger and apples and cook for 2-3 minutes.

Place brown sugar, beer, cinnamon, mustard seed, red pepper, ground cloves, dried cranberries and salt in a bowl and thoroughly blend together. Add to apple/ginger mixture, lower heat and cook, reducing until thickened. Remove from heat and cool slightly.

Stuff chutney into tenderloin and carefully wrap with bacon. Using a roasting rack and baking sheet, put pork into 350F (180C) oven, until centre reads a temp of 155F (75C). Remove from oven, allow to stand, tented with aluminum foil for 10 minutes. Slice and serve with favourite vegetable.