Glazed Roast Pork Loin With Cranberry Stuffing Recipe

Glazed roast pork loin with cranberry stuffing is a lovely and elegant roast. Made with a filling of orange, egg, cranberry and onions, the pork is roasted with a brush of the fruit mix halfway through. Finished with a currant jelly brushing, the roast is carved and served with teh stuffing.

Summary

Health IndexAverageCuisine
CourseMethod
SpecialityMain Ingredient

Ingredients

 Chopped cranberries1 1⁄4 Cup (20 tbs) (Fresh Or Frozen, Partially Thawed)
 Sugar2 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs)
 Chopped onion1 Cup (16 tbs), chopped
 Herb seasoned stuffing8 Ounce (1 Package)
 Chicken broth1 Cup (16 tbs)
 Peeled and diced orange1⁄2 Cup (8 tbs)
 Egg1 , beaten
 Grated orange peel1⁄2 Teaspoon
 Boneless center cut loin pork roast3 Pound (1 In Number)
 Currant jelly1⁄4 Cup (4 tbs)
 Cranberry liqueur/Cassis / cranberry juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3948 Calories from Fat 1651

% Daily Value*

Total Fat 185 g285.2%

Saturated Fat 86.4 g432.2%

Trans Fat 0.7 g

Cholesterol 1528.4 mg

Sodium 2295.3 mg95.6%

Total Carbohydrates 160 g53.3%

Dietary Fiber 13.5 g54.1%

Sugars 77.5 g

Protein 390 g780.2%

Vitamin A 62.9% Vitamin C 53.1%

Calcium 18.6% Iron 57.3%

*Based on a 2000 Calorie diet

Directions

Toss cranberries with sugar in small bowl; set aside.
Melt butter in saucepan over medium heat until foamy.
Add onion; cook and stir until tender.
Remove from heat.
Combine stuffing mix, broth, orange, egg and orange peel.
Add cranberry mixture and onion; toss lightly.
Preheat oven to 325°F.
To butterfly roast, cut lengthwise down roast almost to, but not through bottom.
Open like a book.
Cover roast with plastic wrap; pound with flat side of meat mallet.
Remove plastic wrap; spread roast with stuffing.
Tie roast with cotton string at 2-inch intervals.
Place leftover stuffing in covered casserole; bake with roast during last 45 minutes of cooking time.
Place roast on meat rack in foil-lined roasting pan.
Insert meat thermometer in center of stuffing.
Roast 30 minutes per pound until temperature registers 155°F Combine jelly and liqueur.
Brush half of mixture over roast after first 45 minutes in oven.
Roast 30 minutes more; brush with remaining jelly mixture.
Transfer roast to cutting board; tent with foil.
Let stand 10 to 15 minutes.
Carve roast crosswise; serve with stuffing.
Quantcast