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Cranberry and French glazed stuffed loin

Mr Cue

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What you need:


 Pork loin, butterflied

 Package of favorite stuffing, I like Mrs. Cubbinson's Whole Grain Cranberry

 Can of whole jellied cranberry sauce

 Bottle of French dressing

 1 envelope Lipton onion soup mix
 Olive oil

 Weber's Roast Garlic & Herb seasoning

 Roasting pan or rack

 Kitchen twine


Preheat oven to 325°F


Prepare the stuffing as directed on package. Set aside to cool.


The Glaze

  Combine the Cranberry sauce with the French dressing and envelope of Lipton onion soup mix ( if using ) in a mixing bowl or large measuring cup, this will be your glaze for the pork and you will mix some in with the stuffing to give it more flavor.


The Stuffing

 Mix 1/2 to 1 cup of the prepared stuffing ( amount needed depends on size of the loin ) with several spoonfuls of the Cranberry/French mixture. Just use enough to add color and flavor to the stuffing, don't make it overly moist or soupy.


Final Prep

Rinse the butterflied loin with cold water and pat dry with a paper towel. Unroll the loin on waxed paper or another clean work surface. With the loin laid out, spoon the stuffing mixture on the loin and leave a border of about 1/2-1 inch wide on either side to prevent the stuffing from spilling out when the loin is rolled up. After the stuffing has been spread out in a 1/2 inch layer, roll the loin back up being careful not to press it from the sides. Tie the loin up with kitchen string and re-stuff any of the mixture that may have been pressed out of the sides, back into the loin. Rub the outside of the loin with olive oil and shake some of the Weber's Garlic & Herb seasoning on the loin. Place on a roasting rack or in a roasting pan, with some water under the rack or in bottom of roasting pan, and into the 325°F oven. The thickness of the loin and overall size will determine total cooking time, expect around 90 minutes or so, but using a roasting thermometer will get you a better estimation of cooking time. I usually pull at about 155° IT.


Apply Glaze

Closer to the end of the cook, glaze the loin with the Cranberry and Dressing mixture, don't put it on too early or it may burn. I usually apply it about 25 minutes before the loin is done. If the excess sauce did not come into contact with any utensils that touched the raw meat, use it as a dipping sauce for the final product as well. Once the loin has reached a safe temperature, remove it from the oven and let it rest for about 10 minutes or so before cutting the twine and into the meat. Serve hot with any of the left over stuffing you may have and the extra sauce drizzled over the sliced loin. 



Edited by Mr Cue
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