PORK WITH RAISIN & CRANBERRY STUFFING

By á-6817

Ingredients

• 3 LB PORK LOIN BUTTERFLIED & POUNDED TO 3/4 IN. THICKNESS
• 1 6 OZ BOX STUFFING FOR PORK
• 1 MEDIUM YELLOW ONION DICED
• 1/4 CUP, PLUS 2 TBSP, EXTRA VIRGIN OLIVE OIL
• 1 GRANNY SMITH APPLE PEELED & DICED
• 1 CUP RAISINS
• 1 CUP SUNDRIED CRANBERRIES
• 1 CUP BOILING WATER
• 2 EGG WHITES
• 1/2 CUP CHOPPED PARSLEY
• 1/4 CUP DIJON MUSTARD
• 1/4 CUP EACH OF CHOPPED ROSEMARY AND THYME
• BUTCHER’S TWINE
• SALT AND PEPPER TO TASTE

Preparation

Step 1

Soak raisins & cranberries separately, each in ½ cup boiling water. After 15 minutes, drain in colander, when cool; squeeze the excess liquid out of them. Set aside.
Prepare the stuffing mix according to box directions. Set aside to cool.
Sauté the diced onions in 2 tbsp of 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. Remove pork from refrigerator. Spread the inside of the pork loin with mustard, season with salt & pepper and a little rosemary & thyme. Form a log in the stuffing mix in the cent of pork loin. Roll the pork loin around the stuffing mix, and tie. Coat the outside of pork with remaining olive oil and herbs. Season with salt and pepper.
Sear the pork in heavy roasting pan, browning it on all sides. Carefully transfer pan to oven and cook for about 1 hour, 10 minutes to 1-½ hours.
Let pork rest for 10 minutes before cutting to allow the juices to return to meat.