1 1/4 cups of chopped fresh or partially thawed frozen cranberries
2 teaspoons of sugar
1/2 cup of butter
1 cup of chopped onion
1-8 ounce package of herb -seasoned stuffing mix
1 cup of chicken broth
1/2 cup of peeled and diced orange
1 egg, beaten
1/2 tea spoon of grated orange peel
1-2 1/2 to 3 -pound boneless center cut pork loin
1/4 cup of currant jelly
1 tablespoon of cranberry juice
Toss the cranberries with the sugar in a small bowl and set aside. Melt the butter in a
saucepan over medium heat and add the chopped onion. Cook and stir until the onion is
tender and remove from heat. Mix in the stuff ing mix, chicken broth, diced orange, egg, and
the orange peel. Add the cranberry -sugar mixture and toss lightly.
Preheat the oven to 325 degrees. Butterfly the pork loin by cutting lengthwise almost to but
not through the bottom and open the pork loin like a book. Cover the pork loin with plastic
wrap and pound with the flat side of a meat mallet. Remove the plastic wrap and spread
the pork loin with the stuffing mix. Fold the sides of the pork loin back together like the co vers
of a book and tie with cotton string at 2 inch intervals. Place the leftover stuffing mix in a
covered casserole dish and b ake with the pork loin during the last 45 minutes of cooking
time. Place the pork loin on the rack in a foil -lined roasting pan and insert a meat
thermometer in the center of the stuffing. Bake the pork loin for about 30 minutes per pound
until the temp erature reaches 155 degrees.
Combine the jelly and the cranberry juice and brush half of the mixture over the pork loin
after the first 45 minutes in the oven. Roast for 30 minutes more and brush with the
remaining jelly mixture. Let stand for 10 to 1 5 minutes before carving.
