Cranberry Apple Stuffed Pork Loin

This Cranberry Apple Stuffed Pork Loin is from Diabetic Connect.  This dish can be made as part of your Thanksgiving dinner.  Try it – I think you’ll like it.

Cranberry Apple Stuffed Pork Loin Recipe

Cranberry Apple Stuffed Pork Loin

3 lb. pork loin roast

½ tsp. salt

½ tsp. pepper

1/3 cup craisins

¾ cup boiling water

1 cup almond meal/flour

½ cup chicken stock

1 small green apple, diced

1/3 cup chopped walnuts

3 Tbsp. minced shallots

1 Tbsp. pure maple syrup

2 tsp. fresh minced rosemary

2 tsp. Italian seasoning

Preheat the oven to 325 F.   Lightly grease 9×13 baking dish with olive oil.

Cut into the roast lengthwise, a little more than halfway through.  Then turn your knife horizontally and cut halfway toward one side, turn the knife the other way, and cut halfway to the other side (like an upside down “T”).  Unroll, slicing a little as you go so you have a large rectangle roughly the same thickness.

Lay plastic wrap over the meat and pound it with a meat tenderizer, as thinly as possible, then cut small cuts over the surface of the meat.  Salt and pepper the meat.

In a small bowl, combine the craisins and boiling water together and set aside.

In another small bowl, combine the almond meal and chicken broth and set aside.

Drain the craisins and add to the apple mixture.  Add the almond meal with broth and stir to combine.   Spread the “stuffing” evenly over the pork roast.

Beginning at one small end, tightly roll the pork roast.  Tie with kitchen thread to secure.  Place seam side down in the baking dish and bake uncovered for 1 hour and 20 minutes, or until the internal temperature reaches 145 F.

Remove from oven and let rest for 10 minutes.  Slice and serve.

 

(Recipe for Cranberry Apple Stuffed Pork Loin came from Diabetic Connect, 2013)