Roasted pork loin with cranberry sage dressing
2 medium, or large shallots, chopped (about 1/4 cup)
⅛ oz, 2 Tbsp
1¼ Tbsp, coarse
Uncooked lean only pork loin
3 pound(s), boneless roast
½ cup(s), fresh leaves
- Preheat oven to 375°F. Coat broiler pan with cooking spray and set aside.
- In a small bowl, combine cranberries and cider. Cover and microwave on HIGH for 1 minute; set aside.
- Meanwhile, heat canola oil in medium skillet over medium-low heat; cook onions and sage until onions are softened, about 5 minutes.
- In a large bowl, mix together bread crumbs, cranberry mixture and onion mixture.
- 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.
- 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.)