Dried Cranberry Stuffed Pork Loin Roast
|5 sprigs fresh rosemary, divided|
|¼ cup butter|
|¼ cup finely chopped celery|
|1½ cups vegetable broth|
|¾ cup dried cranberries|
|½ cup chopped pecans|
|2½ cups DLM Artisan Bread Stuffing Cubes|
|1 duBreton Boneless Pork Loin Roast (2¼ lb)|
|½ cup Braswell’s All Natural Balsamic Herb Vinaigrette, divided|
|3 cups loosely packed baby spinach leaves|
Heat oven to 450°F. Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 minutes or until crisp tender. Remove from heat. Add chopped rosemary, vegetable broth, cranberries, and pecans; mix well. Stir in stuffing just until moist.
Place roast on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make ½-inch deep lengthwise cuts through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. (You should end up with a piece of meat that is about ½-inch thick and 3 times the size of the original roast.)
Cover meat with plastic wrap; pound to even thickness. Brush cut side of meat with ¼ cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side.
Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing, and bake 20 minutes. Reduce to 375°F and bake an additional 15 to 20 minutes, or until meat is done (145°F). Remove from oven; cover loosely with foil. Let stand 5 minutes before slicing to serve.
Makes 10 servings
Prep Time: 15 Minutes
Per serving: 320 calories; 15g total fat; 5g saturated fat; 65mg cholesterol; 460mg sodium; 21g total carbohydrates; 2g dietary fiber; 23g protein;