Cranberry- Rosemary Stuffed Pork Loin (makes 12 servings)

Ingredients:


Brine:

¼ cup packed brown sugar
¼ cup kosher salt
1 tablespoon chopped fresh rosemary
2 cups boiling water
12 ice cubes


Pork Loin and Stuffing:

1 3-pound pork loin, trimmed                                                          
½ cup fresh coarse whole wheat breadcrumbs
2 tablespoons canola oil, divided                                                          
2 tablespoons packed brown sugar
½ cup chopped pancetta or prosciutto                                  
2 tablespoons chopped fresh rosemary
1½ cups chopped fresh cranberries                                        
¾ teaspoon freshly ground pepper, divided



Directions:


To prepare brine: Place ¼ cup brown sugar, salt and rosemary in a 9-by-13-inch baking dish. Pour in boiling water and stir to dissolve the sugar. Stir in ice cubes.

To butterfly and brine pork: Make two long horizontal cuts, one on each side of the pork loin, dividing the roast in thirds without cutting all the way through. Place the roast on a cutting board. Holding the knife blade flat so that it is parallel to the board, make a lengthwise cut into the side of the roast just about the center, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, just below the center, taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Cover with a sheet of plastic wrap and pound to an even thickness of about ½ inch. Place the butterflied pork in the brine, adding more water to cover, if necessary. Cover and refrigerate for at least 2 hours and no more than 4 hours.

To prepare stuffing: Meanwhile, heat 1 tablespoon of oil in a medium skillet over medium heat. Add pancetta (or prosciutto) and cook, stirring, until crisp, about 4 minutes. Transfer to a medium bowl along with any dripping from the pan. Stir in cranberries, breadcrumbs, 2 tablespoons of brown sugar and the rosemary. Refrigerate until ready to serve.

Remove the pork from the brine and discard the brine; rinse well and thoroughly dry with paper towels. Season the pork with ½ teaspoon of pepper. Spread cranberry stuffing over the pork. Roll tightly and secure in 4 places with kitchen string. Sprinkle with the remaining ¼ teaspoon pepper.

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork, brown on all sides, turning often, 5 to 7 minutes total. Place on the prepared baking sheet. Roast the pork, turning twice, until an instant-read thermometer inserted into the thickest part of meat (not the stuffing) registers 140 degrees F, about 45 minutes to 1 hour. Transfer to a clean cutting board and let rest for 10 minutes. Slice and serve.



Nutritional Information:

Serving size: 1/12 of recipe
Calories: 343
Fat: 18.6g
Protein: 32.8g
Carbohydrates: 8.7g
Fiber: 1.2g