Stuffed Pork Roast with Cranberry Sauce

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READY IN: 1hr 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
  • Do not cut all the way through.
  • Set aside.
  • Melt butter in medium heavy 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.
  • 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 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
  • Bake remaining stuffing in small casserole for 30 minutes.
  • Meanwhile, combine water and sugar in 3-qt.
  • 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 side, with cranberry sauce.
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