Cranberry and Apple Stuffed Roasted Pork

JasiBella

Serves 6 to 8
Serve this simple-to-assemble pork with wilted greens and rice pilaf. If the roast you purchase at the meat counter isn’t already butterflied and tied, simply split the pork loin lengthwise, without cutting through it entirely, so that the roast opens like a book. Stuff the roast with its filling then tie with kitchen twine at 1 1/2 -inch intervals down the length of the roast to ensure the filling doesn’t fall out.

Ingredients
1/2 cup finely chopped apples (unpeeled)
1/2 cup dried cranberries
Pinch of nutmeg
1/2 teaspoon black pepper
1 (2- to 3-pound) pork loin roast, butterflied and tied with kitchen twine
1 teaspoon fine sea salt


Method
Preheat oven to 425°F. In a small bowl, combine apples, cranberries, nutmeg and pepper. Stuff all of the fruit filling snugly down through the center of the roast, working from both ends. Season roast all over with salt and arrange in a roasting pan.

Roast, uncovered, until deep golden brown and crisp, about 35 minutes. Reduce temperature to 325°F, tent roast with foil and continue roasting until a thermometer inserted into the thickest part of the meat (not the filling) registers 155°F. The temperature will continue to rise out of the oven. Set aside for 15 minutes to let rest, then cut into thin slices and serve hot or at room temperature, drizzled with pan juices.

Nutrition
Per serving (about 4oz/115g-wt.): 270 calories (130 from fat), 14g total fat, 5g saturated fat, 80mg cholesterol, 370mg sodium, 8g total carbohydrate (1g dietary fiber, 7g sugar), 26g protein

JasiBella

Serves 6 to 8
Serve this simple-to-assemble pork with wilted greens and rice pilaf. If the roast you purchase at the meat counter isn’t already butterflied and tied, simply split the pork loin lengthwise, without cutting through it entirely, so that the roast opens like a book. Stuff the roast with its filling then tie with kitchen twine at 1 1/2 -inch intervals down the length of the roast to ensure the filling doesn’t fall out.

Ingredients
1/2 cup finely chopped apples (unpeeled)
1/2 cup dried cranberries
Pinch of nutmeg
1/2 teaspoon black pepper
1 (2- to 3-pound) pork loin roast, butterflied and tied with kitchen twine
1 teaspoon fine sea salt


Method
Preheat oven to 425°F. In a small bowl, combine apples, cranberries, nutmeg and pepper. Stuff all of the fruit filling snugly down through the center of the roast, working from both ends. Season roast all over with salt and arrange in a roasting pan.

Roast, uncovered, until deep golden brown and crisp, about 35 minutes. Reduce temperature to 325°F, tent roast with foil and continue roasting until a thermometer inserted into the thickest part of the meat (not the filling) registers 155°F. The temperature will continue to rise out of the oven. Set aside for 15 minutes to let rest, then cut into thin slices and serve hot or at room temperature, drizzled with pan juices.

Nutrition
Per serving (about 4oz/115g-wt.): 270 calories (130 from fat), 14g total fat, 5g saturated fat, 80mg cholesterol, 370mg sodium, 8g total carbohydrate (1g dietary fiber, 7g sugar), 26g protein