Name: Cranberry Apple Stuffed Pork
Prep time: 20 min
Cook time: 20 min
Total time: PT1hour
Yield: 6
Ingredients: 1 Granny Smith apple; 0.5 cup plain panko bread crumbs; 0.25 cup chopped pecans; 0.25 cup sweetened dried cranberries; 3 tablespoons Champagne Jelly; 2.5 teaspoons Rustic Herb Seasoning; 1.75 pounds boneless pork loin roast; 1 (4 ounce) package soft goat cheese; 0 Kitchen string

Cranberry Apple Stuffed Pork

Roasted pork loin filled with an apple and cranberry stuffing and glazed with Champagne Jelly.

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Ingredients

1 small Granny Smith apple, grated
½ cup plain panko bread crumbs
¼ cup chopped pecans
¼ cup sweetened dried cranberries, chopped
3 tablespoons Champagne Jelly, divided
2½ teaspoons Rustic Herb Seasoning, divided
1¾ pounds boneless pork loin roast
1 (4 ounce) package soft goat cheese, softened
Kitchen string

Directions

Preheat oven to 425°F. In medium bowl, combine first 4 ingredient, 1½ tablespoons Champagne Jelly and 1½ teaspoons Rustic Herb Seasoning; salt and pepper as desired. Stir to combine. Set aside.
Butterfly (see below) pork loin and pound to ½-inch thick. Salt and pepper both side of pork as desired. Spread goat cheese over inside of pork. Top with filling. Roll up pork and tie with kitchen string.
Place roast, seam-side-down, in a foil-lined and greased large rimmed baking pan. In small microwave-safe dish, microwave remaining 1½ tablespoons Champagne Jelly on HIGH 20-30 seconds. Stir in remaining 1 teaspoon Rustic Herb Seasoning. Brush all over outside of roast.
Bake 25-30 minutes or until internal temperature of pork reaches 145°F on an instant-read food thermometer. Remove from oven. Cover and let stand 5-10 minutes before slicing.

Makes 6 servings.
Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag. Place remaining Champagne Jelly and Rustic Herb Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 425°F and continue with step 3.
To Butterfly Roast:
1. Holding a large sharp knife parallel to the cutting board, make a horizontal slice lengthwise about ⅓ of the way up the roast, stopping about 1 inch from other side. Open the flap, like a book.
2. Make another horizontal cut into the thicker side of the roast, level with the first cut and stopping about 1 inch from the edge. Open that flap to create a flat piece of meat.
3. Using a meat mallet, pound to an even thickness.

Nutrition

Per serving: Calories: 336, Total Fat: 14g, Sat. Fat: 5.5g, Cholest: 86mg, Sodium: 340mg, Carbs: 18g, Fiber: 1g, Sugar: 10g, Protein: 33g.

Cranberry Apple Stuffed Pork

Roasted pork loin filled with an apple and cranberry stuffing and glazed with Champagne Jelly. Cost per Serving: $3.06

(0) Write a Review

Ingredients

1 small Granny Smith apple, grated

½ cup plain panko bread crumbs

¼ cup chopped pecans

¼ cup sweetened dried cranberries, chopped

3 tablespoons Champagne Jelly, divided

2½ teaspoons Rustic Herb Seasoning, divided

1¾ pounds boneless pork loin roast

1 (4 ounce) package soft goat cheese, softened

Kitchen string

Directions

Preheat oven to 425°F. In medium bowl, combine first 4 ingredient, 1½ tablespoons Champagne Jelly and 1½ teaspoons Rustic Herb Seasoning; salt and pepper as desired. Stir to combine. Set aside.

Butterfly (see below) pork loin and pound to ½-inch thick. Salt and pepper both side of pork as desired. Spread goat cheese over inside of pork. Top with filling. Roll up pork and tie with kitchen string.

Place roast, seam-side-down, in a foil-lined and greased large rimmed baking pan. In small microwave-safe dish, microwave remaining 1½ tablespoons Champagne Jelly on HIGH 20-30 seconds. Stir in remaining 1 teaspoon Rustic Herb Seasoning. Brush all over outside of roast.

Bake 25-30 minutes or until internal temperature of pork reaches 145°F on an instant-read food thermometer. Remove from oven. Cover and let stand 5-10 minutes before slicing.

Makes 6 servings.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag. Place remaining Champagne Jelly and Rustic Herb Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 425°F and continue with step 3.

To Butterfly Roast:

Holding a large sharp knife parallel to the cutting board, make a horizontal slice lengthwise about ⅓ of the way up the roast, stopping about 1 inch from other side. Open the flap, like a book.
Make another horizontal cut into the thicker side of the roast, level with the first cut and stopping about 1 inch from the edge. Open that flap to create a flat piece of meat.
Using a meat mallet, pound to an even thickness.