Tuesday, January 18, 2011

Stuffed Cranberry Pork Loin

1 Pork Loin
slice several slits across the length of Roast, then cover with Pork shake and bake
(store purchased or homemade)

Cubed stuffing mix (seasoned) 1 bag
1 can chicken broth
1/2 cup, onion (chopped)
1/2 cup celery (chopped)
3 cloves garlic
1/4 cup fresh parsley
1/4 cup fresh sage
salt and pepper, to taste    
8 ozs dried cranberries
1 beaten egg

Preheat oven to 350 degrees.  In large bowl, add stuffing mix and can of chicken broth.  Let sit until all juices are absorbed, fold.  Add remaining ingredients in large bowl with soaked stuffing mix, folding to combine all ingredients.  Fill into slits of pork loin.  Bake Uncovered in greased baking dish until interior temperature of Pork reaches 160 degrees.

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