United States / Main
Roast Pork Loin with Cranberry Stuffing
This recipe for roast pork loin is easy to follow.
Ingredients
- pork loin, boneless roast1
- salt1 cup
- honey3/4 cup
- apple cider vinegar, hot2 cup
- ice1 lb
- cornbread, finely crumbled2 cup
- ricotta1/2 cup
- dried cranberries1/4 cup
- apple jelly3/4 cup
- dried apple, rings, finely diced1/2 cup
- walnuts1/2 cup
- whole black peppercorns1 tbsp
- garlic, smashed and minced6–8 clove
- mozzarella, shredded1/2 cup
- monterey jack cheese, shredded1/2 cup
- egg, beaten4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate for 2½–3 hours.
Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9-inch baking pan and sprinkle with remaining ingredients. Bake in the center of a 400°F oven for 30–35 minutes or until browned and bubbly on top. Remove stuffing and keep warm.
Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375°F until internal temperature reaches 140°F for medium rare. Remove to a plate and let rest 10 minutes.
Serve pork warm with stuffing.
