Company Cranberry Pork Roast
Present this festive stuffed roast to your holiday company.
1 (4-pound) boneless pork loin, untied
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces smoked ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup granulated sugar
1 pound fresh cranberries
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 350°F (175°C).
- Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
- Transfer onion to food processor and add pecans, bread, ham, season with salt and pepper. Mince using on/off turns.
- Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
- Place roast on rack in roasting pan; roast in oven until internal temperature registers 155°F (65.5°C) to 160°F (71.1°C), about 1 1/2 hours.
- Bake remaining stuffing in small casserole for 30 minutes.
- Meanwhile, combine water and sugar in 3-quart saucepan and bring to boil, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Purée in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving.
- Let roast stand 10 minutes before slicing thinly to serve.
- Serve pork, with extra stuffing on the side and cranberry sauce.
Makes 16 servings.
Recipe and photograph provided courtesy of National Pork Board.