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.
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.
2 lean meat, 1 fat