Red Cabbage & Cranberry Stuffed Port Loin with Cider Cream
Red Cabbage & Cranberry Stuffed Pork Loin with Cider Cream
Prep. Time 25 mins
Cooking Time 2 hrs, 30 mins - 2 hrs, 45 mins
Yields 8
Preparation
What You Need
Canadian seasonal ingredients shine in this attractive spiral-stuffed roast. Real Cream makes the stuffing moist and succulent and gives a perfect finish to the sauce.
Serve with roast potatoes, carrots and broccoli florets.
1 tbsp (15 mL) butter3 cups (750 mL) finely shredded red cabbage
1 cup (250 mL) cranberries, chopped
1/2 cup (125 mL) finely chopped onion
1 tsp (5 mL) dried thyme
Salt and pepper
3 lb (1.5 kg) boneless pork single loin roast
3 cups (750 mL) small cubes crusty whole grain bread
1/2 cup (125 mL) 10% half-and-half cream
1/4 cup (50 mL) unsweetened apple cider or juice
Cider Cream1-1/2 cups (375 mL) unsweetened apple cider or juice
1/4 cup (50 mL) finely chopped onion
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) 10% half-and-half creamSalt and pepper
Instructions
Preheat oven to 325°F (160°C).
In a large skillet, melt butter over medium heat. Add cabbage, cranberries, onion, thyme and 1/2 tsp (2 mL) each salt and pepper; sauté for 10 min or until cabbage is starting to brown. Transfer to a bowl; let cool completely.
Meanwhile, trim any excess fat from pork. Place pork on a cutting board fat-side up and a short end facing you. Starting at right side with knife parallel with board, cut pork in half, almost, but not all the way to the left side to butterfly; open up like a book. Starting in the centre of opened loin, with knife parallel to board, on left side, cut in half, almost but not all the way through, to butterfly again then repeat on the right. Open up both sides and press to make an even thickness.
Stir bread and cream into cabbage. Press evenly over cut side of pork, leaving about 1 inch (2.5 cm) at one short side bare. Starting at opposite edge, tightly roll up jelly-roll style; tie with kitchen string. Place in roasting pan. Brush with some of the cider; season with salt and pepper.
Roast for 2 to 2-1/2 hrs, basting twice with remaining cider, until meat thermometer inserted in the centre registers 155°F (68°C). Tent with foil; let rest for 10 min.
Cider Cream:
Meanwhile, in a medium saucepan, bring cider and onion to a boil over high heat. Boil until reduced by about half. Reduce heat to medium. Whisk flour into cream; gradually whisk into pan. Cook, whisking, for 3 min or until slightly thickened. Season with salt and pepper.
Slice roast crosswise into eight slices and serve with Cider Cream.
Prep. Time 25 mins
Cooking Time 2 hrs, 30 mins - 2 hrs, 45 mins
Yields 8
Preparation
What You Need
Canadian seasonal ingredients shine in this attractive spiral-stuffed roast. Real Cream makes the stuffing moist and succulent and gives a perfect finish to the sauce.
Serve with roast potatoes, carrots and broccoli florets.
1 tbsp (15 mL) butter3 cups (750 mL) finely shredded red cabbage
1 cup (250 mL) cranberries, chopped
1/2 cup (125 mL) finely chopped onion
1 tsp (5 mL) dried thyme
Salt and pepper
3 lb (1.5 kg) boneless pork single loin roast
3 cups (750 mL) small cubes crusty whole grain bread
1/2 cup (125 mL) 10% half-and-half cream
1/4 cup (50 mL) unsweetened apple cider or juice
Cider Cream1-1/2 cups (375 mL) unsweetened apple cider or juice
1/4 cup (50 mL) finely chopped onion
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) 10% half-and-half creamSalt and pepper
Instructions
Preheat oven to 325°F (160°C).
In a large skillet, melt butter over medium heat. Add cabbage, cranberries, onion, thyme and 1/2 tsp (2 mL) each salt and pepper; sauté for 10 min or until cabbage is starting to brown. Transfer to a bowl; let cool completely.
Meanwhile, trim any excess fat from pork. Place pork on a cutting board fat-side up and a short end facing you. Starting at right side with knife parallel with board, cut pork in half, almost, but not all the way to the left side to butterfly; open up like a book. Starting in the centre of opened loin, with knife parallel to board, on left side, cut in half, almost but not all the way through, to butterfly again then repeat on the right. Open up both sides and press to make an even thickness.
Stir bread and cream into cabbage. Press evenly over cut side of pork, leaving about 1 inch (2.5 cm) at one short side bare. Starting at opposite edge, tightly roll up jelly-roll style; tie with kitchen string. Place in roasting pan. Brush with some of the cider; season with salt and pepper.
Roast for 2 to 2-1/2 hrs, basting twice with remaining cider, until meat thermometer inserted in the centre registers 155°F (68°C). Tent with foil; let rest for 10 min.
Cider Cream:
Meanwhile, in a medium saucepan, bring cider and onion to a boil over high heat. Boil until reduced by about half. Reduce heat to medium. Whisk flour into cream; gradually whisk into pan. Cook, whisking, for 3 min or until slightly thickened. Season with salt and pepper.
Slice roast crosswise into eight slices and serve with Cider Cream.
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