Cranberry & Apple-Stuffed Pork Roast

Prep time: 10min
Total time: 75min
Serves: 8 (with leftovers)
1/4 cup
pancetta or bacon, finely chopped
60 mL
1
small cinnamon stick
1/4 cup
red onion, finely chopped (60 mL)
60 mL
2 large cloves
garlic, minced
15 mL
1/4 cup
pecan pieces (60 mL)
60 mL
2 tsp
grated fresh ginger
10 mL
2 tbsp
chicken stock or water
30 mL
1 cup
Gala apples, peeled and cut in 1/4" (5 mm) dice
250 mL
1/2 cup
cranberries, fresh or frozen
125 mL
1/4 cup
dried cranberries
60 mL
1/4 cup
dried figs, finely diced
60 mL
2 tbsp
grainy Dijon mustard, divided
30 mL
2 tbsp
maple syrup, divided
30 mL
1.5 tsp
pepper, divided
7.5 mL
1/2 tsp
salt
2.5 mL
3 lb
boneless pork loin centre roast
1.4 kg
1 tbsp
olive oil
15 mL
Per 3 oz (85 g)
calories
170
fat
8 g
saturated fat
2.5 g
carbs
7 g
sugar
5 g
protein
17 g
cholestrol
50 mg
fibre
1 g
sodium
180 mg

Directions

  1. Sauté the pancetta in a skillet over medium heat with the cinnamon stick. When the pancetta is crispy and golden brown, add the onion, garlic and pecans and continue to cook until the onion is translucent and soft. Add the ginger, chicken stock, apple, both kinds of cranberries, figs, 1 tbsp (15 mL) of mustard, 1 tbsp (15 mL) of maple syrup, 1 tsp (5 mL) of pepper and salt. Mix well and cook for another 5 to 10 min until apples and cranberries have softened. Let cool and remove cinnamon stick.

  2. Preheat the oven to 350°F (180°C). Butterfly the loin to open like a book by slicing 2/3 of the way through the roast lengthwise, and lay it flat on a clean work surface. Spread the stuffing mixture along the centre of the pork loin. Fold the roast back together and tie securely with butcher’s twine.

  3. Mix the remaining maple syrup, olive oil, remaining pepper and mustard together. Place roast in small roasting pan and baste with the maple-mustard mixture.

  4. Roast 30 minutes and then baste again using the pan juices from the bottom of the pan. Turn pan around and roast for another 30 to 40 min, basting occasionally, until internal temperature registers 160°F (71°C) with a meat thermometer. Remove from the oven and baste again a few times. Then tent the roast with foil and let rest for 10 to 15 min before slicing into rounds widthwise.

Tip

Stuffing mixture can be made a day ahead and refrigerated in airtight container until ready to use.