Pork Loin Stuffed with Cranberries and Rosemary

Pork Loin Stuffed with Cranberries and Rosemary
Photo by James Baigrie


  • 1 teaspoon chopped fresh thyme
  • ½ cup dried cranberries
  • 1 (3-pound) boneless center-cut pork loin
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 ½ cups cranberry juice, divided
  • Sea salt, to taste
  • + 4 more ingredients
    • 1 cup port
    • 2 tablespoons fresh rosemary leaves, divided
    • 1 teaspoon cornstarch
    • Freshly ground pepper, to taste

1. Preheat oven to 350°. Place cranberries in a small bowl; pour 1/2 cup cranberry juice over berries, and soak 10 minutes or until fruit is slightly plumped. Drain, if necessary. 2. Trim pork loin of excess fat; rinse and pat dry. Slit 1 end of pork loin with tip of a small knife to make a 1/2-i...

View full recipe at My Recipes


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