Stuffed Pork Roast with Cranberry Sauce

This fabulous pork roast could very well be your new holiday favorite. A delicious French bread stuffing is flavored with nuts, ham and onion. The sweet-tart cranberry sauce enhances both the pork and the stuffing beautifully.

Serves: 16
Cook Time: 90 Minutes

Ingredients

• 1 4-pound Smithfield Boneless Pork Loin (untied)
• 2 ounces Smoked Smithfield Ham
• 4 tablespoons butter
• 2 small onions peeled and thinly sliced
• 1 cup pecans
• 1/2 cup day-old French bread crusts removed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup water
• 1/2 cup sugar
• 1 pound fresh cranberries
• 1/2 teaspoon salt
• 1/4 teaspoon salt ground pepper

Steps

Pat pork loin dry with paper towels; set aside. Melt butter in medium skillet over medium-high heat. Reduce heat; add onion; cover and cook; stirring occasionally about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns. Preheat oven to 350 degrees F. Spread 1/4 to 1/2 of stuffing over pork loin; fold and tie with butcher’s twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 to 160 degrees F. about 1 1/2 hours. Bake remaining stuffing in small casserole for 30 minutes. Meanwhile combine water and sugar in 3-quart non aluminum saucepan and bring to boil over medium-high heat making sure sugar is dissolved. Add cranberries; reduce heat cover and simmer until berries pop about 5 minutes. Puree in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently if necessary before serving. Let roast stand 10 minutes before slicing thinly to serve. Serve pork with extra stuffing on the side with cranberry sauce.

Serving Suggestions

Serve with green salad tossed with vinaigrette and warm dinner rolls.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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