YIELD Makes 8 to 10 servings
INGREDIENTS
1‑1/4 cups chopped fresh or partially thawed frozen cranberries 2 teaspoons sugar 1/2 cup butter or margarine 1 cup chopped onion 1 package (8 ounces) herb-seasoned stuffing mix 1 cup chicken broth 1/2 cup diced peeled orange 1 egg, beaten 1/2 teaspoon grated orange peel 1 (2-1/2- to 3-pound) boneless center cut pork loin roast 1/4 cup currant jelly 1 tablespoon cranberry liqueur or cassisPREPARATION:
- Toss cranberries with sugar in small bowl; set aside. Melt butter in saucepan over medium heat until foamy. Add onion; cook and stir until tender. Remove from heat. Combine stuffing mix, broth, orange, egg and orange peel. Add cranberry mixture and onion; toss lightly.
- Preheat oven to 325°F. To butterfly roast, cut lengthwise down roast almost to, but not through bottom. Open like a book. Cover roast with plastic wrap; pound with flat side of meat mallet. Remove plastic wrap; spread roast with 1/4 of stuffing. Close halves together and tie roast with cotton string at 2-inch intervals. Place leftover stuffing in covered casserole; bake with roast during last 45 minutes of cooking time. Place roast on meat rack in foil-lined roasting pan. Insert meat thermometer into pork.
- Combine jelly and liqueur. Brush half of mixture over roast after first 45 minutes of roasting. Roast 30 minutes more or until internal temperature reaches 165°F when tested with meat thermometer inserted into thickest part of roast. Brush with remaining jelly mixture. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve roast crosswise; serve with stuffing.