Pork And Cranberry Stuffing Recipes

PORK CHOPS WITH CRANBERRY SAUCE & STUFFING

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package.
• Spread cranberry sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
• Bake 30 to 35 min. or until chops are done (145ºF), uncovering after 25 min. Remove from oven. Let stand 3 min. before serving.

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 CHOPS

Steps:

• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
• Add the cranberries and sage and cook 2 minutes.
• Add the bread and cook, stirring occasionally, 2 minutes.
• Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
• Wipe out the skillet.
• Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
• Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side.
• Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
• Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
• Stir in the remaining 1 tablespoon butter. Season with salt and pepper.
• Pour over the chops and serve.

CROWN ROAST OF PORK WITH CRANBERRY STUFFING

Steps:

• Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.

PORK AND CRANBERRY STUFFING RECIPE

Steps:

• ● Line your slow cooker pot with parchment paper or spray very well with a non-stick spray. ● Chop pork into bite-sized pieces; set aside. ● Dice onion, dice celery. ● In a frying pan, sauté the diced celery and onion in the butter. ● When vegetables have softened, add the pork and salt and pepper. ● Sear the pork on all sides. ● Remove pork mixture from pan and set aside. ● In the same pan, prepare the stuffing according to the box directions. ● After preparing the stuffing mix, add the cranberries and pork mixture. ● Add it all to the slow cooker. ● Cook on low for 3 - 4 hours. ● Upon serving, place dollops of cranberry sauce over the top of the pork stuffing.

SAUSAGE & CRANBERRY STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
• To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

STICKY PORK WITH CRANBERRIES

Steps:

• Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
• Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING

Steps:

• Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING

Steps:

• Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
• With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
• Preheat the oven to 350 degrees F.
• Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
• Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
• Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat the oven: Preheat the oven to 450°F.
• Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.
• Let the pork rest, then slice and serve: Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy .

ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING WITH ROASTED ROOT VEGETABLES

Steps:

• For the Cranberry Stuffing/Pork: 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.
• Place the tenderloin on a work surface and season 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. Heat the oil in a oven proof saute pan until smoking. Saute the tenderloin on all sides until golden brown. Place in the oven and roast until almost cooked through, about 10 minutes. Remove and let rest 10 minutes. Slice into 1-inch pieces.
• For the Chicken Sauce: Place chicken stock in a medium saucepan and reduce to 3 cups over high heat. Add apple juice, chipotle puree and black peppercorns and cook until reduced to 2 cups. Swirl in the butter and season with salt.
• For the Roasted Root Vegetables: Preheat oven to 400 degrees F. Place vegetables and garlic in a large baking dish. Add the oil and toss to coat. Add the thyme and season with salt and pepper to taste. Cover the dish with foil and bake for 20 minutes, remove foil and continue baking for 20 minutes or until just cooked through, stirring the vegetables occasionally. Remove from the oven and fold in the parsley.

STUFFED PORK CHOPS WITH CRANBERRIES

Steps:

• To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
• Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
• Preheat an oven to 400 degrees F (200 degrees C).
• Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
• Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.

PORK MEDALLIONS WITH CRANBERRY STUFFING

Steps:

• Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
• Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
• Spoon stuffing onto serving plates. Add meat; top with sauce.