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Roast Loin of Pork with Raisin & Sundried Cranberry Stuffing


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  • 3 lb. pork loin trimmed, butterflied and pounded to ¾” thickness
  • 1 6-oz box stuffing for pork
  • 1 medium onion, diced
  • ¼ cup plus 2 T olive oil
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 cup raisins
  • 1 cup sundried cranberries
  • 1 cup boiling water
  • 2 egg whites
  • ½ cup chopped parsley
  • 1/4 cup Dijon mustard
  • ¼ cup chopped rosemary
  • ¼ cup chopped thyme
  • Butcher’s twine
  • Salt and pepper to taste



Step 1

Soak raisins and cranberries separately, each in ½ cup boiling water. After 15 minutes, drain them in a colander, when cool, squeeze the excess liquid out of them. Set aside. Prepare stuffing mix according to box directions. Set aside to cool. Saute the chopped onions in 2 T olive oil until translucent, about 6 minutes. Add the diced apples and cook 2 minutes longer. Set aside to cool. Combine prepared stuffing, onions, apples, raisins and cranberries with ¼ cup chopped parsley. Mix in the uncooked egg whites. Preheat oven to 350. Spread out prepared pork loin roast. Spread the inside of pork with mustard, season with salt and pepper and a little of the rosemary and thyme. Form a log of the stuffing mix in the centre of the pork loin. Roll the pork loin around the stuffing mix and tie the loin at 2” intervals. Coat the outside of the pork with the remaining olive oil and herbs. Season with salt and pepper. Sear the pork loin in heavy roasting pan, browning it on all sides. Carefully transfer pan to oven and cook for about1 hour 10 minutes to 1 hour 20 minutes. The meat should be cooked to an internal temperature of 165. Let pork loin rest for 10 minutes before cutting to allow juices to return to the meat. Slice and serve.

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