erry and Walnut Cheddar-Stuffed Pork Loin
Servings: 6 to 8 Ingredients: 3 tablespoons butter 1 large onion, chopped 1 apple, peeled and chopped ½ teaspoon salt ¼ teaspoon ground pepper 1 clove garlic, minced 2 ½ cups fresh bread crumbs ¼ cup flat leaf parsley, chopped ¼ cup dried cranberries ¼ cup walnuts, chopped 1 teaspoon fresh thyme 1 teaspoon fresh sage, finely chopped 1 cup (4 ounces) Wisconsin White Cheddar Cheese, shredded 4-pound boneless pork loin, butterflied* 2 tablespoons vegetable oil Salt and pepper Directions: For stuffing: Melt butter in large skillet over medium heat. Add onions and apples and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook 1 minute. In large bowl, toss bread crumbs, parsley, cranberries, walnuts, thyme and sage. Add onion mixture and toss to combine. Set aside. For roast pork: Preheat oven to 375°F. Lay pork out onto cutting board. Cover pork with stuffing and pat down. Sprinkle with shredded Cheddar. Roll pork over the stuffing, ending with seam-side down. Tie roll with string in a few places to keep closed. Dry outside of pork with paper towel and season with salt and pepper. Heat oil in large skillet over medium-high heat. Brown pork on all sides, about 8 minutes total. Spray roasting pan with cooking spray. Transfer pork to roasting pan. Roast 60-75 minutes, until pork reaches internal temperature of 150°F. Transfer to cutting board and cover loosely with foil. Let rest 20 minutes. Slice and serve. * To make your life a little easier, ask your butcher to butterfly the pork loin. • Print Recipe