Cranberry Stuffed Pork Loin Recipes Recipes Recipe For Chicken

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

CRANBERRY-STUFFED PORK LOIN

Steps:

• Preheat the oven to 325°F
• To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
• Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
• Sprinkle cranberries onto jam.
• Starting at a long side, roll meat up.
• Tie snugly at 3 inch intervals with 100% cotton string.
• Place the rolled pork loin roast on a rack in a shallow roasting pan.
• Sprinkle with garlic salt and pepper.
• Insert a meat thermometer into center of roast (the thickest part).
• Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
• Remove the roast from the pan.
• Cover with foil; let stand for 15 minutes before carving.
• Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
• Strain and measure pan juices.
• Add chicken broth, if necessary, to equal 1 1/2 cups total.
• In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
• Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
• Serve with gravy.

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING

Steps:

• Bring 2 cups of water to a boil in a medium saucepan. Add the cranberries, remove from the heat and let rest 1 hour, drain, reserving the soaking liquid and place in the bowl of a food processor. Add the pine nuts, cinnamon, cloves, brown sugar, cascabel powder, and a few tablespoons of the soaking liquid. Pulse until coarsely chopped, remove to a bowl and stir in the cilantro.
• Place the tenderloin on a work surface and season on both sides with salt and pepper to taste. Spread a thin layer of the stuffing down the center, fold each side over the filling, and tie with a butcher's twine and dredge lightly in the flour.
• Preheat oven to 400 degrees F.
• Heat the oil in an ovenproof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through about 8 to 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
• Heat oil in a medium saucepan over medium heat. Add the onions, carrot and celery and cook until soft, about 8 to 10 minutes. Add the garlic and cook for 2 minutes. Add the stock, juice concentrate, chipotle puree and peppercorns, increase the heat to high and cook the sauce until reduced to 2 cups, about 15 to 20 minutes.
• Strain the sauce into a small saucepan and bring to a simmer. Whisk in the butter and season with salt and pepper to taste.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE

Steps:

• In a medium sauce pan, melt butter over medium heat.
• Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat.
• Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well.
• Stir in apple juice to moisten; set stuffing aside.
• Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat.
• Make one cut on each side of the centered cut, also going to but not through the other side of the meat.
• Place each tenderloin between 2 pieces of plastic wrap (Saran).
• Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners.
• Sprinkle each tenderloin with salt and pepper.
• Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges.
• Roll each tenderloin jelly-roll style beginning with the short side.
• Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling).
• Place roll seam side down on a rack in a shallow roasting pan.
• Roast, uncovered at 375 degrees for 50-60 minutes or until done.
• Loosely cover with foil and let stand for 5 minutes before slicing.
• Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat.
• Saute garlic for 1 minute.
• Stir in flour and mustard; mix well.
• Cook and stir until thickened and bubbly; cook and stir 1 minute more.
• Stir in half and half and dried cranberries; cook until heated through.
• Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.