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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: 1. Butterfly and pound the roast to 3/4 inch thick.
2. Soak cranberries in 1/2 cup boiling water. Drain after 15 minutes and squeeze out extra liquid.
3. Prepare stuffing according to directions.
4. Saute the onions in 2 Tbsp oil until translucent (about 6 min). Add diced apples and set aside to cool.
5. Combine the prepared stuffing with cranberries, apples, onions, 1/4 c. chopped parsley (save the other 1/4 c.) and the egg whites.
6. Preheat oven to 350 degrees. Lay pork loin flat and spread the inside with Dijon mustard. Season with salt and pepper, a little of the rosemary and a little thyme. Pile the stuffing down the center of the pork loin. Roll the pork loin around the stuffing and tie at 2 inch intervals. Coat the outside with oil, remaining herbs and salt/pepper.
7. Sear the pork loin on all sides in a heavy roasting pan, browning it on all sides. Transfer pan to oven and roast for about 1 hour and 15 min or until internal temp reaches 165 degrees.
8. Remove from oven and let rest for 10 minutes until carving.
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