Roasted Pork Loin Stuffed with Cranberry Relish (VIDEO)

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.

I hope all of you are enjoying the holiday season with your family and friends and have plenty of delicious foods to enjoy. Today I want to offer you a crowd-pleasing meal that not only will produce many compliments, but also will assist you in cleaning out your fridge from some the holiday leftovers such as cranberry relish or stuffing. Leftovers can be used and it's not so much a recipe, rather a technique that ABSOLUTELY everyone can do. It's butterfly pork loin and it's much easier than you think. Back in 2010, when I prepared this for the very first time, I didn't even own a chef knife and made it happen. It turned out to be a very impressive presentation and I still remember the multitude of compliments I received that day. It was the very first time I served my husband's family for Christmas lunch.

Pork loin is a relatively inexpensive cut of meat and usually not my favorite since it's lean and can be quite tasteless.

This particular pork loin recipe is incredibly juicy and delicious, with the phenomenal flavor of the holiday season. This stuffed pork loin will definitely wow your guests, and since you are using leftovers and everything can be made ahead of time, you are saving time and money too. Win! Win!

On a pork

Have I previously mentioned that I grew up on pork and with the exception of eating poultry once in a while; it was the only meat protein we ate and that was in small quantities. My all-time favorite pork dish was Ukrainian style meatball, called "kotletu"". If you haven't checked this out, I highly recommend it and all my boys just love it.

The most difficult part of this recipe is to cut the meat open like a book. There is good news for you, if you are buying from the right source, the butcher will be happy to cut it for you.

A little touch of sage and generous regular seasonings such as salt and freshly coarse ground black pepper is all you need and then stuff it with whatever you wish!

What can I use as stuffing?

Of course, my cranberry relish, is one of my preferences and if you haven't tried my recipe, please do. It's also wonderful with a piece of cheese, or even on a peanut butter sandwich. Cranberry relish is a great condiment to have on hand. I like to extend the cranberry season in my house as long as possible because cranberries are a superfood and I love to add them to my diet.

Regarding using alternatives for the stuffing, first search in your fridge for leftovers such as roasted veggies, mushrooms, etc. The possibilities are endless.

Here are a few ideas for you:

1. Apples and sauté onions

2. Pears, sausage and nuts

3. Apples and raisins

4. Dried apricots and walnuts

5. Roasted brussels sprouts and onions

6. Roasted pumpkin and onions

7. Sauerkraut and onions

8. Spinach and walnuts

9. Mushrooms and bacon

The difference between pork loin and pork tenderloin

In the video I used loin, sometimes called loin roast. Pork loin is a wide cut of meat vs pork tenderloin that is taken from the animal's back. This meat, in order to receive its full potential benefits should be slow cooked.

Pork tenderloin is a much smaller, tender and leaner cut of meat, which makes it perfect for higher heat cooking, such a grilling. I often use it for Shashlik (Ukrainian-Style Shish Kebabs): The Easy Way.

How to serve?

My favorite way to serve this dish is with Miso Mashed Potatoes, or Cheesy Cauliflower "Mashed Potatoes". Roasted veggies are always a winner as well.

It's also nice to use up the accumulated juices by whipping it into quick gravy to bring this dish to another level.

Let's do it...

Prep time: 15 minutes

Cooking time: 1 hour and 15 minutes

Resting time: 15 minutes

Total time: 1 hour and 45 minutes

Author: Inna of Innichkachef.com

Serves: 12-14 people

Ingredients for the loin

6-7 lb. pork loin roast

3 cups of cranberry relish (or stuffing of your choice see the suggestion above)

4 teaspoons of dried sage

3-4 teaspoons of pink salt

4-6 teaspoons of freshly ground coarse black pepper

1 onion

A few tablespoons of olive oil, optional (I forgot to use it)

Ingredients for the gravy

1-2 cups of accumulated juices

1 tablespoon of cornstarch

1/4 cup of water room temperature

2-3 teaspoons of tomato paste

2-3 teaspoons of honey, optional (I didn't use in the video, but added afterward)

Pinch of salt and black pepper

Directions

1. Preheat oven 450F.

2. Wash your meat. Remove the silver skin if needed. Leave the fat.

3. Slice onions and place them in a baking dish.

4. Cut on the long end of the loin and open like a book.

5. Pound the pork loin with a kitchen hammer until it is 1/2" thick and try to get all the meat to be the same thickness.

6. Season with salt, black pepper and dried sage on both sides.

7. Place the cranberry relish on top of the meat. Roll beginning at the leaner part of the meat so that the fat part should end up on top as a last layer.

8. Secure the meat with kitchen twine and please watch the video to see how easy this can be done.

9. In the baking dish, place the meat seam down on top of sliced onions. Drizzle with olive oil and place into the oven for 15 minutes.

10. Turn the oven down into 350F and continue cooking for another hour or until meat reaches 140F in the middle. Use a thermometer for this step. Please, don't OVERCOOK IT! Baste the meat once in a while using the accumulating juices.

11. Take the pork loin from the oven and let it rest for 15-30 minutes.

12. Meanwhile, make some quick gravy. Place a small saucepan on medium-low heat and pour in the accumulated juices. Add tomato paste and honey (if you are using), pinch of salt and black pepper and whisk together.

13. In a cup with water add cornstarch and whisk. Pour slowly into boiling juice mixture while continuing to whisk and cook for another minute. Remove from the heat and set aside.

14. Carve your loin on a wooden cutting board and pour the gravy on top of it.

Serve, and enjoy your holiday season!

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.