Cranberry Stuffed Pork Loin with Glaze

If you’ve got some time and want to impress dinner guests, we definitely recommend this recipe that we based off of a CooksIllustrated recipe – it’s delicious and looks real pretty.

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2 pound pork loin                                 $3.00 (get it from Sam’s!!)

1 cup apple cider                                   $0.60

1 cup cider vinegar                               $0.62

1/2 onion                                                  $0.20

1 gala apple                                              $0.39

3/4 cup dried cranberries                 $1.12

1/2 tablespoon ginger juice              $0.10

1 teaspoon nutmeg                               $0.05   (freshly grated if possible)

1/2 tablespoon mustard powder   $0.05

salt and pepper, to taste                    $free(ish)

Total Cost                                                $6.13

Core the apple and slice it into thin slices. Put this to the side. Get the pork center loin out of the fridge and get it to room temperature (should only take 30 minutes or so.)

To prepare the filling:

Bring all of the ingredients (except for the pork, salt, and pepper) to a simmer in a 2 quart saucepan and cook for approximately 15-20 minutes. When the ingredients start to come together, get a mashed potato masher and press down a few times (be careful not to splash the hot liquid on you!) to mash the apples into the cranberry mix.

Using a fine strainer, separate the solids from the liquid and SAVE the liquid in a bowl underneath the stainer. The solid is your filling and the liquid will be used for the glaze.

To prepare the pork:

Preheat the oven to 350 degrees.

We’ve tried before to explain how to cut a pork loin to stuff it, and we just don’t have the words. We apologize. So, where we are lacking, we offer this helpful youtube video to help you 0ut.

Once you’ve cut the pork, evenly add the filling and roll it back up and tie with butcher’s string. Rub some salt and pepper along the outside of the pork. Place the stuffed loin in a glass baking dish and bake until the internal temperature reaches 130 degrees (approximately 40 minutes (ish)).

For the Glaze:

While the pork is cooking, take the liquid from the stuffing and place it over medium heat and let it simmer. Once this has reduced by about half, take it off the heat. Watch to make sure it doesn’t reduce too much and harden like caramel. If this happens, just add more apple cider and re-reduce it.

Bringing it all together:

Once the pork has reached the right temperature, take it out of the oven and let it rest for 10 minutes. While this tries your patience, it’s really important to let it rest so that it will stay together better when you slice it.

Slice the pork into 1/2 inch slices and plate them. Drizzle the glaze over the slices and ENJOY!

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