FROM THE KITCHEN
HARVEST STUFFED PORK LOIN From the National Pork Board
Stop by our new location! 155 W 1st St, Dimock, SD (right off HWY 37)
(605) 928-3833 | Shop online at dimockdairy.com For text alerts & promotions, text DIMOCK to 72727
INGREDIENTS: • 1 pkg (6 oz.) Stove Top Stuffing mix for chicken • 2 apples, peeled, chopped • 3 Tbsp. dried cranberries
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• 1 cup chopped pecans toasted • 1 Tbsp. dried sage leaves • 1 pork loin (4 lb.) butterflied • ½ tsp. salt • ½ tsp. pepper
DIRECTIONS: 1. Heat oven to 400 degrees. 2. Prepare stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage. 3. Open meat; please cut-sides up, on work surface. Top with stuff; roll up, starting at one long side. Place seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper. 4. Bake for 45-60 minutes until internal temperature is 145 degrees. Let sit 10 minutes before slicing.
Contact Bob Fitch at (712) 551-4123 or Bob@agemedia.pub 34
The Farming Families Magazine | www.agemedia.pub | November 2021
