Categories: meat
Ingredients
- 5-6 lb pork loin
- 1 1/4 C fresh or partially thawed cranberries
- 2 t sugar
- 1/2 C butter
- 1 C chopped onion
- 8 ounces-(2 C) pepperidge farm herb seasoned stuffing mix
- 1 C chicken broth
- 1/2 t orange zest
- 1/2 C peeled and diced orange
- 1 egg beaten
- Apricot jelly1 plus triple sec
Directions
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Cut cranberries in half and add sugar and set aside
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Cut pork tenderloin down middle to about 3/4 inch from bottom
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Mix dressing:
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Melt butter in sauce pan until foamy and add diced onion
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Cook until tender
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Remove from heat
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Combine stuffing mix, broth, orange, egg and orange peel
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Add cranberry mixture and onion and toss
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Preheat oven 350-375
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open pork tenderloin like a book, cover with plastic wrap and pound with flat side of mallet
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Stuff:
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Loin with dressing
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Truss
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Roast to 155 Fahrenheit
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Glaze frequently with apricot jelly and triple sec mixture- about every 30 minutes
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Tent and let sit 10 minutes-Cut about 3/4 inch slices