Cranberry-Rosemary Stuffed Pork Loin
shared by Jennifer
Details:
-
PT3H
- Prep Time: 3 Hours PT1H
- Cook Time: 1 Hour PT4H
- Total Time: 4 Hours
- Difficulty: Novice
- Serves: 12 people
- Cuisine: American
Place ¼ 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.
For The Brine
Ingredients:
- ¼ cup packed brown sugar
- ¼ cup kosher salt
- 1 tablespoon chopped fresh rosemary
- 2 cups boiling water
- 12 ice cubes
Directions:
- Place ¼ 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.
For The Pork Loin & Stuffing
Ingredients:
- 1 3-pound pork loin, trimmed
- 2 tablespoons canola oil, divided
- ½ cup chopped pancetta or prosciutto
- 1½ cups chopped fresh cranberries
- ½ cup fresh coarse whole-wheat breadcrumbs
- 2 tablespoons packed brown sugar
- 1 tablespoon chopped fresh rosemary
- ¾ teaspoon freshly ground pepper, divided
Directions:
- Double butterfly the pork loin so it can be flattened, stuffed and rolled.
- 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 degrees . 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 ½ 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.
- 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.
- Remove pork from brine (discard brine); rinse well and thoroughly dry with paper towels. Season the pork with ½ teaspoon pepper.
- Spread the cranberry stuffing over the pork. Roll tightly and secure in 4 places with kitchen string. Sprinkle with the remaining ¼ teaspoon pepper.
- Preheat oven to 375°F. Line a rimmed baking sheet with foil.
- 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.
- 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.
- Transfer to a clean cutting board and let rest for 10 minutes. Slice and serve.