Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce

Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce
Photo by Randy Mayor

Ingredients

  • ¾ cup Bosc pear, diced (about 1 large)
  • 2 tablespoons sugar
  • Cooking spray
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup minced onion
  • + 24 more ingredients
    • 1/8 teaspoon salt
    • 2 cups cranberry juice
    • ¼ cup (1 ounce) crumbled blue cheese
    • 1 cup water
    • ¼ cup kosher salt
    • 3 tablespoons sugar
    • ½ cup cranberry juice
    • ½ cup cranberry juice
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon salt
    • ¼ cup kosher salt
    • 2 tablespoons dried cranberries, chopped
    • Cooking spray
    • 2 tablespoons dried cranberries, chopped
    • 2 cups cranberry juice
    • ¼ cup (1 ounce) crumbled blue cheese
    • 1 (2-pound) boneless pork loin roast, trimmed
    • 1 cup fresh or frozen cranberries, thawed
    • 3 tablespoons sugar
    • 1 tablespoon olive oil
    • 1 cup minced onion
    • 1 (2-pound) boneless pork loin roast, trimmed
    • 1 cup fresh or frozen cranberries, thawed
    • 1 cup water

Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet. Combine 2 cups juice and next 3 ingredients...

View full recipe at My Recipes

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