Bone-in pork loin stuffed with cranberries and bread

Votes: 1

Photo of the dish: Christopher Testani

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 565, total fat 34 G., saturated fats G., proteins 41 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.

Bone-in pork loin stuffed with cranberries and bread - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 loins on the bone, center cut (about 1.5 kg)
3 tbsp (45 g) unsalted butter
2 stalks celery, finely diced
3/4 cup chopped green onions
3/4 cup dried cranberries
2 tsp chopped fresh sage
4 slices potato bread, diced (about 2.5 cups)
1 and 3/4 cups lightly salted chicken broth
2 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper
3 tablespoons heavy cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, cranberry, celery, cream, white bread, sage, parsley

Cooking the dish according to the recipe:

Melt 1 tablespoon (15 g) butter in a large skillet over medium heat. Add celery and green onions and cook until slightly softened, 2 minutes.

Add the cranberries and sage and cook for 2 minutes. Add the bread and cook, stirring occasionally, for 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
Wipe out the skillet. Holding a knife parallel to the cutting board, make a 2-inch deep slit in each pork loin. Season both sides of the pork loin with salt and pepper and evenly fill the pockets with stuffing. Melt 1 tablespoon of butter in a skillet over medium-high heat.

Add the loin and cook until golden brown, 2 minutes per side. Stir in 1/2 cup chicken broth; reduce heat to medium-high. Cover and continue cooking until the meat is cooked through, about 5 minutes more. Transfer to plates.

Add 3/4 cup of the remaining broth and cream to the skillet and increase the heat to medium-high. Simmer, stirring, until thickened, about 2 minutes. Stir in 1 tablespoon of the remaining butter. Season with salt and pepper and pour the sauce over the cranberry-stuffed bone-in pork loin.

Categories:

recipe / Stuffed dishes / Festive dishes / Calorie content of prepared meals / Main courses / Meat / Food Network - recipes

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