Stuffed Roast Loin Of Pork
|Pork loin roast||1|
|Cranberry apricot stuffing||1 Cup (16 tbs) (adjust quantity as needed)|
|Beef broth||1 Cup (16 tbs)|
|Cider vinegar||2 Tablespoon|
|Apricot liquid||1⁄4 Cup (4 tbs) (reserved from stuffing, adjust quantity as needed)|
Have the butcher saw through backbone of pork loin between chops to make carving easier, trim off excess fat and cut down about 2 inches between ribs to partially separate roast into chops, rub meat with salt and pepper and place in a roasting pan, rib bones down.
Roast in a 350Â° oven 1 1/2 hours.
Remove pork from oven and let stand until cool enough to handle, forcing ribs apart, push a generous amount of stuffing into cuts between ribs.
Mound stuffing slightly above meat.
Return meat to oven and roast 30 to 45 minutes longer or until a meat thermometer placed in thickest part of roast registers 170Â°.
(If baking Potato Spinach Puff in same oven, raise temperature to 375Â° when adding puff.) Remove meat to a serving platter and let stand 20 minutes before carving.
Drain excess fat from roasting pan.
Add broth and vinegar to pan and bring to a simmer, stirring up any brown bits from the bottom of the pan.
Mix cornstarch with reserved apricot liquid and stir in, simmering until thickened; strain.
To serve, cut roast between ribs to separate into chops; serve each chop with some of the stuffing and sauce, pass remaining sauce separately.