Recipes

Cranberry Rosemary Stuffed Pork Loin April 30, 2015 16:05

 

Brine:

1/4 Cup Packed Brown Sugar
1/4 Cup Sea Salt
1 Tbsp Fresh Chopped Rosemary
2 Cups Boiling Water
12 Ice Cubes

3 Lb Pork Loin, trimmed and double butterflied

Stuffing:

2 Tbsp Oil, Divided
1/2 Cup Bacon, Chopped
1 1/2 Cups Frozen Cranberries
1/2 Cup Dried Whole Wheat Bread Cubes
2 Tbsp Rosemary, Chopped
2/4 tsp Pepper, divided
1/2 Cup Onion Jam

Place first three brine ingredients in a 9x13 baking dish.  Pour in boiling water and stir to dissolve.  Stir in ice cubes.  Place the pork in the brine, adding more water to cover, if necessary.  Cover and refrigerate for at least 2 hours and no more that 4 hours.

Heat 1 Tbsp oil in a medium skillet over medium heat.  Add bacon and cook, stirring, until crisp.  Transfer to a bowl along with any drippings from the pan.  In the Bosch Multi Chopper, chop frozen cranberries until fine, add dried bread cubes and chop until you get crumbs.  Stir in cranberries, bread crumbs, brown sugar and rosemary into the cooked bacon.  Refrigerate until ready to use.  Remove pork from brine and discard brine.  Rinse pork well and thoroughly dry with paper towels.

Season pork with 1/2 tsp pepper.  Spread the cranberry stuffing over the pork.  Roll tightly and secure in 4 places with kitchen twine.  Sprinkle with the remaining 1/4 tsp pepper.  In the 5 quart waffle bottom pressure cooker, heat the remaining 1 Tbsp oil on meduim high.  Add the pork, brown on all sides, 5-8 minutes total.  Pressure for 25-30 minutes.  Transfer to a clean cutting board and let rest for 10 minutes before slicing and serving.