Glazed Roast Pork Loin With Cranberry Stuffing
|Chopped cranberries||1 1⁄4 Cup (20 tbs) (Fresh Or Frozen, Partially Thawed)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs), chopped|
|Herb seasoned stuffing||8 Ounce (1 Package)|
|Chicken broth||1 Cup (16 tbs)|
|Peeled and diced orange||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Grated orange peel||1⁄2 Teaspoon|
|Boneless center cut loin pork roast||3 Pound (1 In Number)|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Cranberry liqueur/Cassis / cranberry juice||1 Tablespoon|
Toss cranberries with sugar in small bowl; set aside.
Melt butter in saucepan over medium heat until foamy.
Add onion; cook and stir until tender.
Remove from heat.
Combine stuffing mix, broth, orange, egg and orange peel.
Add cranberry mixture and onion; toss lightly.
Preheat oven to 325°F.
To butterfly roast, cut lengthwise down roast almost to, but not through bottom.
Open like a book.
Cover roast with plastic wrap; pound with flat side of meat mallet.
Remove plastic wrap; spread roast with stuffing.
Tie roast with cotton string at 2-inch intervals.
Place leftover stuffing in covered casserole; bake with roast during last 45 minutes of cooking time.
Place roast on meat rack in foil-lined roasting pan.
Insert meat thermometer in center of stuffing.
Roast 30 minutes per pound until temperature registers 155°F Combine jelly and liqueur.
Brush half of mixture over roast after first 45 minutes in oven.
Roast 30 minutes more; brush with remaining jelly mixture.
Transfer roast to cutting board; tent with foil.
Let stand 10 to 15 minutes.
Carve roast crosswise; serve with stuffing.