Cherry Pecan Stuffed Pork Loin
Serving Size: 8
Ingredients
2 c. herb-seasoned stuffing mix
1 (21-oz.) can cherry fruit filling, divided
1/4 c. butter, melted
1/2 t. salt
1/2 t. pepper
1 (3-4 lb.) boneless pork loin roast
2 T. red wine vinegar
1/2 t. ground allspice
1/2 c. chopped pecans, toasted
Directions
1. Combine stuffing mix, half of cherry filling and next 3 ingredients. Slice roast lengthwise, cutting to but not through one side. Open cut piece, forming one large piece of roast. Place roast between 2 pieces of heavy-duty plastic wrap and flatten to a 1/2-inch thickness.
2. Spoon stuffing mix evenly over pork. Roll up jellyroll fashion and tie securely with heavy string at 2-inch intervals. Place on a lightly greased rack in roasting pan.
3. Bake roast at 325 degrees for 1 hour and 30 min. or to 160 degrees. Let stand 5 minutes and remove string. Bring remaining fruit filling, vinegar, and allspice to boil in saucepan over medium heat; simmer, stirring occasionally for 2 minutes. Stir in pecans. Serve with roast.
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