Stuffed Pork Loin With Potatoes

Recipe by IAKnight
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix stuffing according to box instructions.
  • Add cranberries and apples and mix well.
  • Set stuffing aside to cool.
  • Preheat oven to 450 degrees.
  • Roll cut the pork loin. To roll cut, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. Use a boning or filet knife for this.
  • Spread the stuffing evenly on the unrolled loin.
  • Roll the loin up - it should resemble a jelly roll.
  • Wrap loin in bacon.
  • Secure both ends with butcher's twine (cotton string). The secure middle of loin with 2-3 more pieces of string.
  • Coat the inside bottom of a covered roaster with cooking spray.
  • Arrange potatoes evenly on bottom of pan.
  • Salt and Pepper Potatoes to taste.
  • Place stuffed loin on potatoes sprinkle seasoned salt, pepper, and salt to taste.
  • Place uncovered loin in ove for 10 minutes.
  • lower oven temperature to 350 degrees and bake uncovered for 30 minutes.
  • Cover roaster and cook remaining 45-50 minutes until center of loin reaches 170 degrees.
  • Let loin stand for at least 10 minutes before slicing. Plate potatoes while loin is standing.
  • Remove string and slice loin into 1/2" to 3/4" slices.
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