What’s for Dinner?
Cranberry and Apple Stuffed Roasted Pork
Easy, impressive meal for entertaining holiday guests
-Julie Ryan Evans
If you’re having a slew of visitors in for the holidays, I’m sure you’re as overwhelmed as most of us who are trying to come up with ideas on how to feed them without being stuck in the kitchen 24/7. This simple and impressive dish from Whole Foods is great for a crowd, and after a quick assembly, you can you can just let it roast and relax until it’s done.
Note: If the roast you purchase at the meat counter isn’t already butterflied and tied, simply split the pork loin lengthwise, without cutting through it entirely, so that the roast opens like a book. Stuff the roast with its filling then tie with kitchen twine at 1 1/2 -inch intervals down the length of the roast to ensure the filling doesn’t fall out.
1/2 cup finely chopped apples (unpeeled)
1/2 cup dried cranberries
Pinch of nutmeg
1/2 teaspoon black pepper
1 (2- to 3-pound) pork loin roast, butterflied and tied with kitchen twine
1 teaspoon fine sea salt
Preheat oven to 425°F. In a small bowl, combine apples, cranberries, nutmeg and pepper. Stuff all of the fruit filling snugly down through the center of the roast, working from both ends. Season roast all over with salt and arrange in a roasting pan.
Roast, uncovered, until deep golden brown and crisp, about 35 minutes. Reduce temperature to 325°F, tent roast with foil and continue roasting until a thermometer inserted into the thickest part of the meat (not the filling) registers 155°F. The temperature will continue to rise out of the oven. Set aside for 15 minutes to let rest, then cut into thin slices and serve hot or at room temperature, drizzled with pan juices.