Cranberry-and-Walnut-Stuffed Pork Loin
Kate Sears; Styling: Gerri Williams for James Reps
More From Allyou
Amount per serving
- Calories: 321
- Fat: 7g
- Saturated fat: 3g
- Protein: 43g
- Carbohydrate: 18g
- Fiber: 1g
- Cholesterol: 109mg
- Sodium: 415mg
- 1/2 cup chopped walnuts
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 ribs celery, thinly sliced
- 1 cup dried cranberries
- 1/2 cup golden raisins
- 1 Golden Delicious apple, peeled, cored and grated
- 1 cup low-sodium chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1 cup cubed French or Italian bread (1/2-inch cubes)
- Salt and pepper
- 1 2 1/2- to 3-lb. pork loin roast
- 1. Preheat oven to 350°F; lightly oil a roasting pan. Toast walnuts in a small, dry skillet over medium heat, tossing, 2 to 4 minutes. Transfer to a bowl to cool.
- 2. Melt butter in another skillet over medium-high heat. Sauté onion and celery until softened, about 3 minutes. Stir in cranberries, raisins and apple. Pour in broth; increase heat to high. Boil until fruit has plumped and liquid has reduced by half, about 5 minutes. Remove from heat; let cool slightly. Stir in thyme, walnuts and bread. Season with salt and pepper.
- 3. Place pork on a cutting board. Beginning on one end, insert a long, sharp knife into center of roast lengthwise. Repeat on other side so that incision goes all the way through. Using back of a wooden spoon, push through to open up the hole. Push a small bit of stuffing into the hole, using back of spoon to push it farther in. Continue stuffing until hole is full (discard any leftover stuffing).
- 4. Place pork in pan, fat side down; roast for 30 minutes. Turn it over and roast until a meat thermometer inserted into thickest part reads 145°F, about 45 minutes longer. Transfer to a clean cutting board; tent with foil. Let rest 10 minutes before slicing.
- Make It Ahead: To Freeze: Prepare roast but do not cook. Cover tightly in plastic wrap, then heavy-duty foil and freeze. To Serve: Let thaw overnight in the refrigerator. Unwrap, place in a lightly oiled roasting pan and bake as directed.
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