Glazed Roast Pork Loin with Cranberry Stuffing

Glazed Roast Pork Loin with Cranberry Stuffing

Glazed Roast Pork Loin with Cranberry Stuffing


Makes 8 to 10 servings


1-1/4 cups chopped fresh or partially thawed frozen cranberries
2 teaspoons sugar
1/2 cup butter or margarine
1 cup chopped onion
1 package (8 ounces) herb-seasoned stuffing mix
1 cup chicken broth
1/2 cup diced peeled orange
1 egg, beaten
1/2 teaspoon grated orange peel
1 (2-1/2- to 3-pound) boneless center cut pork loin roast
1/4 cup currant jelly
1 tablespoon cranberry liqueur or cassis


  1. 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.
  2. 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 1/4 of stuffing. Close halves together and 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 into pork.
  3. Combine jelly and liqueur. Brush half of mixture over roast after first 45 minutes of roasting. Roast 30 minutes more or until internal temperature reaches 165°F when tested with meat thermometer inserted into thickest part of roast. Brush with remaining jelly mixture. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve roast crosswise; serve with stuffing.

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