CRANBERRY ROSEMARY STUFFED PORK LOIN

Cranberry Rosemary Stuffed Pork Loin image

Provided by Sara Andrea @Sara_Andrea

Categories Pork

Number Of Ingredients 10

1/2 cup(s) dried cranberries
1/3 cup(s) apple cider
1 teaspoon(s) canola oil
1/4 cup(s) chopped onion
2 tablespoon(s) fresh sage and rosemary mixed
1 1/4 tablespoon(s) seasoned bread crumbs
3 pound(s) lean pork loin, boneless roast
1/2 cup(s) fresh spinach leaves
- cooking spray
- cooking string

Steps:

Preheat oven to 375 degrees. Coat broiler pan with cooking spray. Set aside.
In small bowl combine cider and cranberries. Cover and microwave 1 minute, set aside.
Heat canola oil in medium skillet over med-high heat; cook onions, sage, rosemary for 4 minutes.
In large bowl mix breadcrumbs, cranberry mixture and onion mixture.
Cut loin almost in half and open like a book. Place spinach leaves inside with stuffing over the leaves. Close and secure with cooking string.
Roast on broiler plan until golden and meat thermometer registers 160 degrees, about 1 hour 20 minutes. Remove from over and cover with foil for 10 minutes. Carve 1 inch thick slices. Remove string.

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