RCI-MT.001.0026.001
Roast Pork Loin with Cranberry Stuffing
For those of you in the good ol' US, this recipe is a lot easier to follow than the other recipe on
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- boneless pork loin roast1 unit
- salt1 cup
- honey3/4 cup
- hot apple cider vinegar2 cups
- ice1 pound
- cornbread2 cupscrumbled finely
- ricotta cheese1/2 cup
- dried cranberries1/4 cup
- apple jelly3/4 cup
- dried apple rings1/2 cupfinely diced
- walnuts1/2 cup
- tbs black peppercorns1 unit
- garlic6-8 clovessmashed and minced
- shredded mozzarella cheese1/2 cup
- shredded Monterrey Jack cheese1/2 cup
- eggs4 unitbeaten
Method
1
Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate 2 1/2-3 hours.
2
Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9 baking pan and sprinkle with remaining ingredients. Bake in the center of a 400 degree F oven 30-35 minutes or until browned and bubbly on top. Remove and keep warm.
3
Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375 degrees F until internal temperature reaches 140 degrees for medium rare. Remove to a plate and let rest 10 minutes.
4
Serve pork warm with stuffing.