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Perfect Stuffed Pork Loin Roast
Perfect Stuffed Pork Loin Roast

Perfect Stuffed Pork Loin Roast

8 Review(s)
Cook Minutes 1 Hr
Prep : 15 Min Cook: 45 Min
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
Heat oven to 450°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Kraft Kitchen Tips!
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Make Ahead
Prepare recipe as directed except do not bake. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time if necessary until meat is done.
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Special Extra
Garnish with additional fresh cranberries and rosemary sprigs before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Total fat 15 g
23 %
Saturated fat 5 g
25 %
Cholesterol 60 mg
Sodium 240 mg
10 %
Total carbohydrate 16 g
5 %
Dietary fibre 2 g
8 %
Sugars 8 g
Protein 22 g
Vitamin A
20 %
Vitamin C
8 %
Calcium
2 %
Iron
10 %
Servings
12 servings, 1/12 recipe (144 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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