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Wednesday, January 8, 2014

Cranberry Rosemary Stuffed Pork

Remember that bag of cranberries I had in my freezer?  Well after baking the bread there was still more left.  A great opportunity to try this recipe.  Now this is not a recipe to make after work.  I prepared it on a Sunday and just put it in the oven at 250 all day while I was at work.  It is wonderful to come home to the smell of dinner all ready in the oven.  This is great with some sweet potatoes or butternut squash.  The original recipe came from Eating Well and called for a pork loin.  I had a sirloin roast so I used that.  I think this stuffing would be good sandwhiched between pork chops.


  • 1/4 cup packed brown sugar
  • 1/4 cup kosher salt
  • 1 tablespoon chopped fresh rosemary
  • 2 cups boiling water
  • 12 ice cubes

Pork Loin & Stuffing

  • 1 3-pound pork loin, trimmed or pork roast
  • 2 tablespoons canola oil, divided
  • 1/2 cup chopped pancetta or prosciutto
  • 1 1/2 cups chopped fresh cranberries (see Tip)
  • 1/2 cup fresh coarse whole-wheat breadcrumbs
  • 2 tablespoons packed brown sugar
  • 1 tablespoon chopped fresh rosemary
  • 3/4 teaspoon freshly ground pepper, divided
Mix brine and place pork in it for 2-4 hours.  Drain brine and rinse pork.
Cut pork lengthwise.  Spread filling onto the prok and roll or close back up.  Bake at 250 all day in the oven or 350 for 1-1 1/2 hours.

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