Orange Cranberry Stuffed Pork Loin
Source: CHEF
Ingredients
4 pork loins
Mirepoix to line bottom of roasting pan
Compote Stuffing:
4 white onions, medium dice
½ bulb garlic, minced
2 tbsp. grated ginger
3 lbs frozen cranberries
2 tbsp. ground cumin
1 tbsp. ground coriander
2 tbsp. ground black pepper
1 bunch fresh parsley, chopped
½ c. tarragon, chopped
2 tbsp. fresh thyme
Zest and juice of 2 lemons
¼ c. honey
1 lbs toasted pecans
Zest and juice of 9 oranges
Directions
In a saucepan, cook onion, garlic, ginger, and cranberries. Add spices, herbs, zest, lemon juice, and honey. Chop into a thick paste like consistency. Add pecans. Slice the pork loin almost in half and spread all four with the pate/pecan filling. Close back together and tie with twine. Season with salt and pepper. Place on top of mirepoix and orange juice and roast at 325 degrees Fahrenheit to temp. Baste with honey and orange juice mixture throughout the roasting.
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Entrée Orange Pork Loin
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