Roast Pork Loin with Cranberry Stuffing
This recipe for roast pork loin is easy to follow.
1 boneless pork loin roast
1 cup salt
¾ cup honey
2 cups hot apple cider vinegar
1 pound ice
2 cups cornbread, crumbled finely
½ cup ricotta cheese
¼ cup dried cranberries
¾ cup apple jelly
½ cup dried apple rings, finely diced
½ cup walnuts
1 tbsp black peppercorns
6–8 cloves garlic, smashed and minced
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
4 eggs, beaten
Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate for 2½–3 hours.
3 hours
Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9-inch baking pan and sprinkle with remaining ingredients. Bake in the center of a 400°F oven for 30–35 minutes or until browned and bubbly on top. Remove stuffing and keep warm.
30–35 minutes
Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375°F until internal temperature reaches 140°F for medium rare. Remove to a plate and let rest 10 minutes.
10 minutes
Serve pork warm with stuffing.