Stuffed pork roast with cranberry sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Boneless pork loin, untied |
| 4 | tablespoons | Butter |
| 2 | smalls | Onion; peeled & thinly sliced |
| 1 | cup | Pecans |
| ½ | cup | Baguette, day old; crusts removed |
| 2 | ounces | Smoked ham |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper, black |
| 1 | cup | ;Water |
| ½ | cup | Sugar |
| 1 | pounds | Cranberries |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper, black |
Directions
Pat the pork loin dry with paper toweling; set aside. Melt the butter in a medium heavy skillet over medium high heat. Reduce the heat, and add the onion. Cover and cook, stirring occasionally, about 30 minutes. Transfer the onion to a food processor. Add the pecans, bread, ham, salt and pepper. Mince, using on and off turns.
Preheat the oven to 350 F. Spread a quarter to half the stuffing over the pork loin, fold and tie it with butcher's twine at 1½" intervals. Place the roast on the rack of a roasting pan. Place in the oven and roast until the internal temperature reaches 160 F.; about 1 ½ hours.
Bake the remaining dressing in a small casserole for 30 minutes.
Meanwhile, combine the water and sugar in a three-quart non-aluminum saucepan. Bring to a boil over medium high heat, making sure the sugar is dissolved. Add the cranberries; reduce the heat. Cover and simmer until the berries pop open, about five minutes. Pur‚e in a food processor and strain to remove the skins. Stir in salt and pepper. Heat again, gently if necessary, before serving.
Let the roast stand ten minutes before slicing thinly to serve. Serve the pork with extra stuffing on the side, with cranberry sauce.