STUFFED PORK TENDERLOIN
This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that's actually quite simple to make!
Provided by Sara Welch
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.
- Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.
- Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork.
- Roll the pork up tightly and secure with lengths of kitchen twine - tie each string about 2-3 inches apart.
- Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.
- Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper.
- Place the potatoes on the sheet pan around the pork.
- Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
- Remove pork from heat and let rest for 5 minutes. Remove the string and slice the pork. Sprinkle with parsley and serve immediately with the potatoes.
Nutrition Facts : Calories 271 kcal, Carbohydrate 7 g, Protein 36 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 254 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CRANBERRY-GLAZED PORK TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
- Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
ROASTED PORK TENDERLOIN FILLED WITH SUN-DRIED CRANBERRY STUFFING
From the Great Big Food Show
Provided by Bobby Flay
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 23
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.
SUN-DRIED CRANBERRY AIOLI
Provided by Food Network
Categories main-dish
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil. Blend until smooth and mixture becomes thick and airy. Add the white vinegar and blend. Add the cranberries and blend until berries incorporate into the mixture. Finish by adding salt and pepper to taste. Serve with pork or turkey.
PORK TENDERLOIN WITH CRANBERRY CHUTNEY
This is a nice holiday recipe for pork tenderloins. I used this recipe for my 2006 Christmas Eve Dinner and it was a big hit. I believe I found it in Better Homes and Gardens.
Provided by kathykelly
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F
- In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins.
- In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve.
- While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups.
- To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side.
- Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.
Nutrition Facts : Calories 298.6, Fat 9.5, SaturatedFat 3.1, Cholesterol 77.4, Sodium 267.7, Carbohydrate 29.9, Fiber 2.3, Sugar 20.6, Protein 23.8
CRANBERRY ORANGE ROAST PORK TENDERLOIN
FLAVOR GALORE! Moist and tender! This dish makes the best gravy to put over rice. Nice entree to serve guests and makes a very pretty dish!
Provided by Seasoned Cook
Categories Citrus
Time 5h15m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.).
- In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin.
- Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour.
- In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
- Serve over cooked rice and enjoy!
ROASTED PORK TENDERLOIN
Easy and yummy pork tenderloin, melts in your mouth. You may use more or less sage according to your taste.
Provided by WUNNIE
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
- Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 199.1 calories, Carbohydrate 16.5 g, Cholesterol 65.3 mg, Fat 3.8 g, Fiber 4.4 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 1063.2 mg, Sugar 11.7 g
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
ROASTED PORK TENDERLOIN AND VEGETABLES
There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
STUFFED PORK TENDERLOIN
I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!
Provided by Lizzi
Categories One Dish Meal
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
- Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
- Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.
QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST
This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.
Provided by goodfood4ursoul
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g
STUFFED PORK TENDERLOINS WITH MUSTARD CRANBERRY SAUCE
Make and share this Stuffed Pork Tenderloins with Mustard Cranberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 296.3, Fat 14.9, SaturatedFat 7.8, Cholesterol 81.8, Sodium 258.4, Carbohydrate 19.9, Fiber 2, Sugar 4.3, Protein 20.4
ROASTED CRANBERRY SPICED PORK TENDERLOIN
Spicy, savory, and easy. Just pan seared and finished in the oven. Garnish this with walnuts, a creamy gorgonzla dip and you have an amazing easy main course. Add some savory scalloped potatoes and roasted green beans for a great dinner. And a salad and some fresh bread for a great dinner party. TIP: Make both the blue cheese dip and the cranberry sauce ahead of time. That way, all you have is to cook the pork. Just a little planning makes for an easy dinner.
Provided by SarasotaCook
Categories Pork
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 23
Steps:
- Garnish -- I just bought a small pack of pre-chopped walnuts - already done.
- Gorgonzola Dip -- Just mix the cheese, cream, parsley, salt and pepper. Go easy on the salt, the cheese is already salty. Make ahead and refrigerate.
- Pork -- Set the loin out on the counter so it can come to room temp or at least take off the chill. Once the pork starts to warm up a bit, rub or brush the vegetable oil (1 teaspoon) on and season well with salt and pepper and just let it rest while you start the sauce.
- Sauce -- Add the cranberry juice, honey, sherry, soy, red wine, shallot, garlic, ginger, Chinese Five Spice and corn starch and bring to a slow boil to let the sauce thicken. Should take 4-5 minutes. Once the sauce thickens, remove and set to the side. Make this ahead too. That way, you just have to reheat it on the stove.
- Saute -- In a oven proof heavy saute pan (I prefer cast iron, but NO non stick for this), heat to medium high to high heat and add the butter and vegetable oil. Sear the seasoned pork loin on all sides until golden brown.
- Bake -- Remove from the heat and glaze well with the cranberry sauce. Transfer to a 400 degree oven and cook an additional 15 minutes uncovered until it reaches 155-160 degrees. Make sure to baste a couple of times with the sauce as it bakes - use all the sauce. Once the internal temperature reaches the 155-160 mark (which is medium), remove from the pan and transfer to your serving platter and cover with foil to let it rest. The white wine will be added to the pan drippings.
- Sauce -- Return the pan to the stove on medium heat and add the white wine to the cranberry sauce along with the walnuts and heat up.
- Serve -- Serve the extra sauce on the side or you can drizzle a little over the slices which is the way I like to serve it. Don't forget the Blue Cheese Dip on the side.
- This is a very elegant dish but so worth just a little effort. but easy dish.
Nutrition Facts : Calories 406.9, Fat 21.9, SaturatedFat 8.3, Cholesterol 73.3, Sodium 947.8, Carbohydrate 19.8, Fiber 0.7, Sugar 15.1, Protein 22
CRANBERRY PORK TENDERLOIN
In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 71mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 2g fiber), Protein 23g protein.
PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY
The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.
Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.
Categories Onion Roast Sauté Quick & Easy Cranberry Pork Tenderloin Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
- Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
CRANBERRY APPLE STUFFED PORK LOIN
An easy and impressive dish that tastes wonderful.
Provided by tahoegirl
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g
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