Roasted Pork Loin with Sage and Dried Berry Stuffing
- Reviews 1
Ready In: 2 hrs 30 mins
Serves: 8
Ingredients
- 1 cup dried cranberries
- 1⁄3 cup apple cider
- 1⁄2 cup hazelnuts
- 1⁄4 cup butter
- 2 large shallots, minced
- 1 tablespoon chopped fresh sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 cups coarse fresh bread, crumbs
- 2 tablespoons chopped fresh parsley
- 3 lbs centre cut boneless single pork loin roast
- 1 tablespoon canola oil
Sauce
- 1 1⁄2 teaspoons all-purpose flour
- 1 1⁄2 teaspoons butter, softened
- 4 shallots, minced
- 2 cloves garlic, minced
- 1 cup riesling wine or 1 cup other white wine
- 1 cup chicken stock (preferably sodium-reduced)
- 1⁄4 teaspoon pepper
Directions
- In a small bowl, combine cranberries and cider.
- Cover and microwave at High for 1 minute.
- Allow to cool to room temperature.
- Spread hazelnuts on rimmed baking sheet; toast in 350°F oven or toaster oven, about 8 minutes.
- Rub off most of the skins with a clean tea towel.
- Let cool; chop and set aside.
- Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
- In a large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
- Set aside.
- Place pork, fat side up, on cutting board.
- Starting at right side with knife parallel to board, cut loin in half almost but not all the way through.
- Open like book so loin lies almost flat.
- Starting in centre of opened loin, with knife parallel to board, cut in half on left side almost but not all the way through.
- Repeat on right side.
- Open flat.
- Cover with waxed or parchment paper.
- With mallet, pound to even thickness.
- Sprinkle with half each of the remaining salt and pepper.
- Leaving 1-inch border on 1 short side, evenly spread cranberry stuffing over meat.
- Starting at other short side, tightly roll up jelly rollstyle.
- Place seven 12-inch lengths of cotton string under loin.
- Tie at top of loin; cut off excess string.
- Place on rack in roasting pan.
- Brush with oil; sprinkle with remaining salt and pepper.
- Roast in 375°F oven until golden and meat thermometer registers 160°F, about 1 hour and 20 minutes.
- Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
- SAUCE: Meanwhile, in a small bowl, stir flour with butter; set aside.
- Skim off fat in roasting pan.
- Pour remaining meat juices into a saucepan over mecium heat.
- Add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
- Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
- Boil until reduced by half, about 3 minutes.
- Stir in chicken stock and pepper; return to boil.
- Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
- Strain into gravy boat, pressing to extract all juices.
- Serve with pork.
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