Email to Cat      

Thanksgiving: Pork Loin Stuffed with Cranberries

Source of Recipe


Cottage Living






List of Ingredients



• ½ cup dried cranberries
  
• 1½ cups cranberry juice, divided
  
• 1 (3-pound) boneless center-cut pork loin
  
• 2 Tbsp fresh rosemary leaves, divided
  
• 2 Tbsp olive oil, divided
  
• 1 tsp chopped fresh thyme
  
• Sea salt, to taste
  
• Freshly ground pepper, to taste
  
• 1 Tbsp unsalted butter
  
• 1 cup port
  
• 1 tsp cornstarch
  






Instructions



1. Preheat oven to 350° F. Place cranberries in a small bowl; pour ½ cup cranberry juice over berries, and soak 10 minutes or until fruit is slightly plumped. Drain, if necessary.
   
   
2. Trim pork loin of excess fat; rinse and pat dry. Slit one end of pork loin with tip of a small knife to make a ½-inch incision. Use a sharpening steel of handle of a wooden spoon to make a tunnel inside center of pork loin. Combine cranberries and 1 tablespoon rosemary; stuff mixture down tunnel, using spoon handle to push through center. If handle isn't long enough to go all the way through, stuff from both ends. Rub pork loin with 1 tablespoon olive oil, remaining 1 tablespoon rosemary, thyme, sea salt and pepper.
   
   
3. Heat remaining 1 tablespoon olive oil with butter in a heavy-duty roasting pan or large ovenproof skillet over medium heat. Sauté pork loin evenly on all sides, 7 to 8 minutes or until golden brown. Add port and remaining 1 cup cranberry juice; bring to a low boil, scraping any brown bits from bottom of pan.
   
   
4. Bake at 350° F, basting several times, 40 to 45 minutes or until a meat thermometer inserted into center of pork registers 150° F. Remove pork from oven, and place on serving platter.
   
   
5. Whisk together cornstarch and 1 teaspoon pan drippings. Heat remaining pan drippings over medium heat in heavy-duty roasting pan or large skillet. Whisk in cornstarch mixture. Bring to a boil, whisking constantly; boil 1 minute. Spoon over pork just before serving.
   
   Makes 6 to 8 servings.