Cranberry-Rosemary Stuffed Pork Loin
This cranberry-rosemary stuffed pork tenderloin recipe looks gorgeous with the cranberry- and rosemary-flecked stuffing bursting from the juicy browned pork loin. Don't be scared by the task of double butterflying a pork loin--the process is fairly simple.
Source: EatingWell Magazine, November/December 2013
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Lightly wrap stuffed and tied pork loin and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before proceeding with Step 6 and while the oven heats.
Equipment: Kitchen string
Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Nutrition Facts
Serving Size: 4-ounce piece
Per Serving:
181 calories; protein 16.9g; carbohydrates 6.4g; dietary fiber 0.9g; sugars 3.5g; fat 9.4g; saturated fat 2.8g; cholesterol 47.7mg; vitamin a iu 19.3IU; vitamin c 2.2mg; folate 2.7mcg; calcium 21.5mg; iron 0.8mg; magnesium 20mg; potassium 260.7mg; sodium 276.5mg; thiamin 0.6mg; added sugar 3g.
Exchanges:
2 lean meat, 1 fat