Post by marlaoh on Dec 6, 2002 10:45:28 GMT -6
Cranberry and Apple Stuffed Pork Roast
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon salt
1 cup dried cranberries
1/4 cup dried currents
1 large firm tart/sweet apple peeled and cut into large slices
1/4 cup chopped onion
1 clove garlic, peeled
1 2-pound lean pork sirloin tip roast
1.In a small bowl combine herbs with next six ingredients, set aside.
2.Combine cranberries with apples, onion and garlic in a food processor or blender and process until all ingredients are finely minced/chopped and blended together well.
3.Preheat oven to 350º F. Remove pork roast from packaging, rinse and pat dry. Remove any visible fat from meat with sharp knife. Slicing sirloin from right to left, being careful not to cut into two, butterfly roast into equal halves and lay open flat. Place a sheet of heavy-duty plastic wrap over top and bottom of meat. Using a meat mallet or rolling pin, flatten meat to 3/4 to 1/2 -inch thickness.
4.Cut side up; spread stuffing down center of meat to within 1 1/2 -inches on each side. Roll up jellyroll fashion securing ends and top with toothpicks. Lightly spray a baking dish with cooking spray. Rub/coat pork on all sides with spice mixture and place seam side down in baking dish.
5.Bake 1 hour and 15 minutes or until thermometer inserted into thickest part registers 150°F meat should be slightly pink. Remove from oven and move roast to serving dish and let stand 10 minutes before slicing. While roast is resting, add 1/4 to 1/3-cup water to baking dish and stir to devolve sugared spices into a light sauce.
6.Cut meat into 1/2 slices and serve with topped with 1 to 2 tablespoons sugar spice sauce over meat if desired.
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon salt
1 cup dried cranberries
1/4 cup dried currents
1 large firm tart/sweet apple peeled and cut into large slices
1/4 cup chopped onion
1 clove garlic, peeled
1 2-pound lean pork sirloin tip roast
1.In a small bowl combine herbs with next six ingredients, set aside.
2.Combine cranberries with apples, onion and garlic in a food processor or blender and process until all ingredients are finely minced/chopped and blended together well.
3.Preheat oven to 350º F. Remove pork roast from packaging, rinse and pat dry. Remove any visible fat from meat with sharp knife. Slicing sirloin from right to left, being careful not to cut into two, butterfly roast into equal halves and lay open flat. Place a sheet of heavy-duty plastic wrap over top and bottom of meat. Using a meat mallet or rolling pin, flatten meat to 3/4 to 1/2 -inch thickness.
4.Cut side up; spread stuffing down center of meat to within 1 1/2 -inches on each side. Roll up jellyroll fashion securing ends and top with toothpicks. Lightly spray a baking dish with cooking spray. Rub/coat pork on all sides with spice mixture and place seam side down in baking dish.
5.Bake 1 hour and 15 minutes or until thermometer inserted into thickest part registers 150°F meat should be slightly pink. Remove from oven and move roast to serving dish and let stand 10 minutes before slicing. While roast is resting, add 1/4 to 1/3-cup water to baking dish and stir to devolve sugared spices into a light sauce.
6.Cut meat into 1/2 slices and serve with topped with 1 to 2 tablespoons sugar spice sauce over meat if desired.