Photo of Roasted pork loin with cranberry sage dressing by WW

Roasted pork loin with cranberry sage dressing

8
8
8
Smartpoints value per serving
Total Time
1 hr 45 min
Prep
15 min
Cook
1 hr 30 min
Serves
8
Difficulty
Moderate
This is an impressive main dish that will garner raves at your next dinner party or holiday family meal. Cutting the raw pork loin carefully to create a book-like center fold allows for the stuffing to fill that cavity and appear like a jewel filling when the roast is cut and presented. Tie the roast at even intervals all the way across to contain the filling for roasting. While the pork is in the oven there is ample time to sear some green beans and toss a mixed green salad with some roasted pumpkin seeds, chopped vegetables and a light vinaigrette to fill your plate.

Ingredients

cooking spray

1 spray(s)

dried cranberries

½ cup(s)

apple cider

cup(s)

canola oil

1 tsp

uncooked onion(s)

2 medium, or large shallots, chopped (about 1/4 cup)

raw sage

oz, 2 Tbsp

seasoned breadcrumbs

1¼ Tbsp, coarse

uncooked lean only pork loin

3 pound(s), boneless roast

fresh spinach

½ cup(s), fresh leaves

Instructions

  1. Preheat oven to 375°F. Coat broiler pan with cooking spray and set aside.
  2. In a small bowl, combine cranberries and cider. Cover and microwave on HIGH for 1 minute; set aside.
  3. Meanwhile, heat canola oil in medium skillet over medium-low heat; cook onions and sage until onions are softened, about 5 minutes.
  4. In a large bowl, mix together bread crumbs, cranberry mixture and onion mixture.
  5. Place pork on cutting board. Cut loin in half almost, but not all the way, through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. “Close” the other half of loin on top of “filled” half and tie loin with cooking twine to secure.
  6. Place pork on broiler pan and roast until golden and meat thermometer registers 160°F, about 1 hour 20 minutes. Remove from oven and cover with foil; let stand for 10 minutes. Carve into 1-inch thick slices, remove twine and serve. (Note: Cooking the pork on a broiler pan allows excess fat to drip away. Line the bottom of the pan with foil for easy cleanup.)

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