Cranberry Apple Stuffed Roast Pork | Pork And Ham

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Mar

2009

Cranberry Apple Stuffed Roast Pork

Written By Administrator

Makes 4-6 Servings

2 lbs. boneless pork roast

1/4 tsp. onion powder

1/4 tsp. ground ginger

1/4 tsp. cinnamon

1/4 tsp. all spice

1/3 cup dark brown sugar

1 tbs. soy sauce

salt and pepper to taste (approx. 1/4 tsp each)

1 can whole cranberry sauce

1 can apple pie filling

1/2 cup orange juice, divided

2. In a medium bowl, cut up apple pie filling pieces into a small dice then mix together with the juices and cranberry sauce, 1/4 cup orange juice and pecans, if adding.

3. Butterfly or cut roast into 3 folds, spread out on a cutting board, cover with plastic wrap and pound with a meat mallet to tenderize and even out meat. Remove plastic wrap. Spread fruit mixture onto the meat. Roll up jelly roll style and tie with kitchen string.

4. Spray roast lightly with oil spray then rub spice mixture all over and under roast. Place roast on a rack in a shallow baking pan.

5. Bake 45 minutes to an hour or until thermometer reads 175 degrees F. Lightly cover with foil if roast starts getting too brown.

6. While roast is in the oven, put remaining fruit mixture in a saucepan, add 1/4 cup orange juice and simmer on low, stirring occasionally until reduced.

Suggested side dishes: rice pilaf, spaetzle or buttered egg noodles

Photo courtesy of About.com: East European Food