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Cranberry-Rosemary Stuffed Pork Loin (12)

Source of Recipe

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List of Ingredients





Recipe

Cranberry-Rosemary Stuffed Pork Loin (12)

Eating Well
Diabetic Exchanges & WW Points
Makes: 12 servings
Plan ahead: Total of 4 hours (including 2 hours brining time)

To make ahead:
Tightly wrap stuffed and tied pork loin and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before proceeding with Step 6 and while the oven heats.

Brine:
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
2 tablespoons canola oil, divided
1/2 cup chopped pancetta or prosciutto
1-1/2 cups chopped fresh cranberries (see Tip)
1-1/2cup fresh coarse whole-wheat breadcrumbs
2 tablespoons packed brown sugar
1 tablespoon chopped fresh rosemary
3/4 teaspoon freshly ground pepper, divided

1. To prepare brine:
Place 1/4 cup brown sugar, salt and rosemary in a 9-by-13-inch baking dish.
Pour in boiling water and stir to dissolve. Stir in ice cubes.

2. To butterfly & brine pork:
You�re going to double butterfly the pork loin so it can be flattened, stuffed and rolled. To do that, you�ll make two long horizontal cuts, one on each side, dividing the roast in thirds without cutting all the way through. Place the roast on a cutting board. Holding the knife blade flat, so it�s 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 180�. Still holding the knife parallel to the cutting board, 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 you have a large rectangle of meat. Cover with a sheet of plastic wrap and pound to an even thickness of about 1/2 inch. Place the butterflied pork in the brine, adding more water to cover, if necessary. Cover and refrigerate for at least 2 hours and no more than 4 hours.

3. To prepare stuffing:
Meanwhile, heat 1 tablespoon oil in a medium skillet over medium heat. Add pancetta (or prosciutto) and cook, stirring, until crisp, about 4 minutes. Transfer to a medium bowl along with any drippings from the pan. Stir in cranberries, breadcrumbs, 2 tablespoons brown sugar and rosemary. Refrigerate until ready to use.

4. Remove pork from brine (discard brine); rinse well and thoroughly dry with paper towels. Season the pork with 1/2 teaspoon pepper. Spread the cranberry stuffing over the pork. Roll tightly and secure in 4 places with kitchen string. Sprinkle with the remaining 1/4 teaspoon pepper.

5. Preheat oven to 375�F. Line a rimmed baking sheet with foil.

6. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the pork; brown on all sides, turning often, 5 to 8 minutes total. Place on the prepared baking sheet.

7. Roast the pork, turning twice, until an instant-read thermometer inserted into the thickest part of the meat (not the stuffing) registers 140�F, 45 minutes to 1 hour.

8. Transfer to a clean cutting board and let rest for 10 minutes. Slice and serve.

Tip: 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.

Per serving: 181 calories; 9 g fat (3 g sat, 4 g mono); 48 mg cholesterol; 6 g carbohydrate; 3 g added sugars; 17 g protein; 1 g fiber; 277 mg sodium; 260 mg potassium. ++++ Exchanges: 2 lean meat, 1 fat ++++ WWP: 4