Perfect Stuffed Pork Loin Roast

• Meat

  • 1 Centre-cut pork loin (2-1/4 lb./1 kg

• Produce

  • 3 inch 5 sprigs fresh rosemary, fresh
  • 3 cups Baby spinach, loosely packed leaves
  • 1/4 cup Celery
  • 3/4 cup Cranberries, dried

• Condiments

  • 1/2 cup Kraft olive oil aged balsamic vinaigrette dressing, Extra Virgin

• Baking & Spices

  • 1 pkg. Stove top lower sodium stuffing mix

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1 cup Water

Found on kraftcanada.com

Description

Ingredients

• 5 sprigs fresh rosemary (3 inch), divided
• 1/4 cup butter
• 1/4 cup finely chopped celery
• 1 cup water
• 3/4 cup dried cranberries
• 1/2 cup chopped pecans
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 centre-cut pork loin (2-1/4 lb./1 kg)
• 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 3 cups loosely packed baby spinach leaves

Directions

• Heat oven to 450°F. Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 min. or until crisp-tender. Remove from heat. Add chopped rosemary, water, cranberries and nuts; mix well. Stir in stuffing mix just until moistened. Place meat on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of meat, pulling back meat with your free hand and unrolling it as you continue to cut through meat. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original piece.) Cover meat with plastic wrap; pound to even thickness. Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side. Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing. Bake 20 min. Reduce oven temperature to 375ºF; continue baking meat 20 to 25 min. or until done (160°F). Remove from oven; cover loosely with foil. Let stand 5 min. before slicing to serve.

Nutrition