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Cranberry And Rosemary Stuffed Pork Loin
Food is one of the only things that indulges all your senses. The rich colour of saffron, the texture of a cheese cake, the crackle or fresh bread, all of them are simply addictive. I am a food addict and love to explore food beyond the traditional!
Ingredients - BRINE
- 1/4 cup
- 1/4 cup
- 1 Tbsp
- 2 cups
- 12
PORK LOINM & STUFFING
- 1-3 pound
- 2 Tbsp
- 1/2 cup
- 1½ cups
- 1/2 cup
- 2 Tbsp
- 1 Tbsp
- 3/4 tsp
Method of preparation - To Prepare Brine
- In a 9 x 13 inch baking dish, place ¼ cup brown sugar, salt and rosemary. Pour in boiling water and stir to dissolve. Next stir in the ice cubes
To butterfly & brine Pork
- Make two long horizontal cuts, one each side of the roast in thirds without cutting through.
- Place the roast on a cutting board and hold the knife blade flat so that it is parallel to the board. Make a lengthwise cut into the side of the roast just above the center, stopping short of the opposite edge so that the flap remains attached.
- Rotate the tenderloin 180⁰, still holding the knife parallel to the board and make a lengthwise cut into the side opposite the original cut, just below the center, taking care not to cut all the way through.
- Open up the two cuts so that you have a large rectangle of heat.
- Cover with a sheet of plastic wrap and pound to an even thickness of about ½ inch.
- Now place the butter flied pork in the brine, adding more water to cover, if required.
- Cover and refrigerate for at least 2 hours and no more than 4 hours.
To Prepare Stuffing
- In a medium sized skillet, heat 1 Tbsp oil over medium heat.
- Transfer to a medium sized bowl along with any dripping from the pan.
- Add pancetta and cook, stirring until crisp for about 4 minutes.
- Stir in cranberries, breadcrumbs, 2 Tbsp brown sugar and rosemary.
- Refrigerate until ready to use.
To Assemble
- Remove pork from brine (discard brine). Rinse well and dry with paper towel.
- Season the pork with ½ tsp pepper.
- Spread the cranberry stuffing over the pork, roll tightly and secure in 4 places with kitchen string.
- Sprinkle with the remaining ¼ tsp pepper.
- Preheat oven to 3756⁰F and line a rimmed baking sheet with foil.
- Heat the remaining 1Tbsp oil in a large skillet over medium-heat.
- Add the pork and brown on all sides, turning often, and 5-8 minutes total.
- Place on the prepared baking sheet and roast the pork, turning twice, until an instant-read thermometer inserted in to the thickest part of the meat (not the stuffing) registers 140⁰F, 45 minutes to 1 hour.
Chefs Tips
- Lightly wrap stuffed and tied pork loin and refrigerate for up to 1 day.
- Lest stand at room temperature for about 20 minutes before proceeding with Step 6 ( to assemble) while the oven heats.
- To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped
Image Source: Ninascookingjourney.com
- 1 hr
- 3 hr
- 12
- pound
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