Jan 18, 2010
Recipe - Stuffed Pork Loin Roast - DASH Diet
This is a great recipe, whether you are on a low salt, low fat diet or not! It is modified from a recipe originally by Paula Dean on the Food Network site. I added the dried cranberries, which really add some great tart flavor which works well with the sweetness of the apples and onions. This is definitely a "good enough for company" dinner! Serves 8 to 10. STUFFED PORK LOIN ROAST 2 tbsp olive oil 1 large onion, chopped 2 Granny Smith apples, cored and chopped 8 fresh sage leaves (or 1/2 tsp dried sage) 2 cups thick-cut bread crumbs* 1 egg, beaten 1/2 to 1 cup chicken broth 1/2 cup dried cranberries (craisins) 1 3-4 lb pork loin roast, butterflied Garlic powder, black pepper to taste Preheat oven at 375 degrees. Place dried cranberries in 1/2 cup chicken broth and set aside. Heat a large skillet over medium-high heat and add olive oil. Add onion, apples and sage. Saute until soft. Remove from heat and gently stir in bread and egg. Add cranberries and chicken broth, and stir, adding more broth if needed so everything is moistened. Lay the butterflied pork roast out flat and spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing jelly roll style and tie with butcher's twine (or close with toothpicks). Season with additional dried sage, black pepper and garlic powder. Place in a roasting pan. Roast for approximately 90 minutes or until meat thermometer reads 160 degrees. Remove from oven and let rest for 15 minutes before slicing. *I make my own bread and one loaf (30 slices) contains just 1 tsp salt. That means, using 1/4th of a loaf (cut into 1" chunks), the only salt added in this recipe is 250 mg.