Cranberry & Apple-Stuffed Pork Roast
Prep Time
Serves
Cooking Mode
¼ cup pancetta or bacon, finely chopped
1 small cinnamon stick
¼ cup red onion, finely chopped (60 mL)
2 large cloves garlic, minced
¼ cup pecan pieces
2 tsp grated fresh ginger
2 tbsp chicken broth or water
1 cup Gala apples, peeled and cut in 1/4" (5 mm) dice
½ cup cranberries, fresh or frozen
¼ cup dried cranberries
¼ cup dried figs, finely diced
2 tbsp grainy Dijon mustard, divided
2 tbsp maple syrup, divided
1.5 tsp pepper, divided
½ tsp salt
3 lb boneless pork loin centre roast
1 tbsp olive oil
¼ cup pancetta or bacon, finely chopped
1 small cinnamon stick
¼ cup red onion, finely chopped (60 mL)
2 large cloves garlic, minced
¼ cup pecan pieces
2 tsp grated fresh ginger
2 tbsp chicken broth or water
1 cup Gala apples, peeled and cut in 1/4" (5 mm) dice
½ cup cranberries, fresh or frozen
¼ cup dried cranberries
¼ cup dried figs, finely diced
2 tbsp grainy Dijon mustard, divided
2 tbsp maple syrup, divided
1.5 tsp pepper, divided
½ tsp salt
3 lb boneless pork loin centre roast
1 tbsp olive oil
Directions
1Sauté the pancetta in a skillet over medium heat with the cinnamon stick. When the pancetta is crispy and golden brown, add the onion, garlic and pecans and continue to cook until the onion is translucent and soft. Add the ginger, chicken stock, apple, both kinds of cranberries, figs, 1 tbsp (15 mL) of mustard, 1 tbsp (15 mL) of maple syrup, 1 tsp (5 mL) of pepper and salt. Mix well and cook for another 5 to 10 min until apples and cranberries have softened. Let cool and remove cinnamon stick.
2Preheat the oven to 350°F (180°C). Butterfly the loin to open like a book by slicing 2/3 of the way through the roast lengthwise, and lay it flat on a clean work surface. Spread the stuffing mixture along the centre of the pork loin. Fold the roast back together and tie securely with butcher’s twine.
3Mix the remaining maple syrup, olive oil, remaining pepper and mustard together. Place roast in small roasting pan and baste with the maple-mustard mixture.
4Roast 30 minutes and then baste again using the pan juices from the bottom of the pan. Turn pan around and roast for another 30 to 40 min, basting occasionally, until internal temperature registers 160°F (71°C) with a meat thermometer. Remove from the oven and baste again a few times. Then tent the roast with foil and let rest for 10 to 15 min before slicing into rounds widthwise.
Tips
1
Stuffing mixture can be made a day ahead and refrigerated in airtight container until ready to use.
Disclaimer
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Personal Note
Personal Note
