Cranberry-stuﬀed pork loin
⅓ cup(s), chopped
½ cup(s), cranberry-blueberry spread
Dried plain breadcrumbs
2 tsp, chopped
2 tsp, chopped fresh
Uncooked lean boneless pork loin roast, trimmed
1½ pound(s), center-cut
- Preheat oven to 400°F. Place rack in roasting pan and spray rack and pan with nonstick spray.
- To make stuffing, put cranberries in small bowl. Add enough boiling water to cover; let steep 10 minutes, then pour off water. Stir in ¼ cup of fruit spread, the bread crumbs, thyme, and rosemary.
- To butterﬂy pork, holding knife parallel to work surface, cut pork lengthwise in half, cutting about three-quarters of way through, being careful not to cut all the way through. Open up pork and spread ﬂat like book. Place pork, cut side down, between two pieces of plastic wrap; gently pound with meat mallet or rolling pin until ½ inch thick. Remove top piece of plastic wrap; sprinkle pork with salt and pepper. Turn pork over; spoon stuffing down center. Fold pork over filling and roll up, jelly-roll fashion, to enclose. With kitchen string, tie securely in 3 or 4 places.
- Place pork on prepared rack and roast 35 minutes. Brush with 1 tablespoon of remaining fruit spread; roast 5 minutes. Continue roasting, brushing pork with remaining 3 tablespoons fruit spread, until instant-read thermometer inserted into center of pork registers 145°F, about 5 minutes longer. Transfer pork to cutting board and let stand 10 minutes. Cut into 12 slices.
- Per serving: 2 slices pork