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

1. Cut cranberries in half and add sugar and set aside

2. Cut pork tenderloin down middle to about 3/4 inch from bottom

3. Mix dressing:

4. Melt butter in sauce pan until foamy and add diced onion

5. Cook until tender

6. Remove from heat

7. Combine stuffing mix, broth, orange, egg and orange peel

8. Add cranberry mixture and onion and toss

9. Preheat oven 350-375

10. open pork tenderloin like a book, cover with plastic wrap and pound with flat side of mallet

11. Stuff:

12. Loin with dressing

13. Truss

14. Roast to 155 Fahrenheit

15. Glaze frequently with apricot jelly and triple sec mixture- about every 30 minutes

16. Tent and let sit 10 minutes-Cut about 3/4 inch slices

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