Cranberry & Apple Stuffed Pork

Roasted pork loin filled with apple and cranberry stuffing and glazed with Champagne Jelly and Cranberry, Apple, and Orange Jelly

Makes: 6 servings, Active Time: 20 minutes, Total Time: 1 hour

Ingredients:

• 1 small Granny Smith apple, grated

• ½ cup plain panko bread crumbs

• ¼ cup chopped pecans

• ¼ cup sweetened dried cranberries, chopped

• 3 tablespoons Champagne Jelly, divided

• 3 tablespoons Cranberry, Apple, and Orange Jelly, divided

• 2½ teaspoons mix of rosemary, thyme, garlic, and black pepper

• 1¾ pounds boneless pork loin roast

• 1 (4-ounce) package of soft goat cheese, softened

• Kitchen string

Directions:

1. Preheat oven to 425°F. In a medium bowl, combine the first 4 ingredients, 1½ tablespoons Champagne Jelly, 1½ tablespoons Cranberry, Apple, and Orange Jelly, salt, and 1½ tea of the spice mix. Stir to combine. Set aside.

2. Butterfly (see below) pork loin and pound to ½-inch thick. Salt and pepper on both sides of the pork. Spread goat cheese over the inside of the pork. Top with filling. Roll up pork and tie it with kitchen string.

3. Place roast, seam-side-down, in a foil-lined and greased large-rimmed baking pan. In a small microwave-safe dish, microwave the remaining 1½ tablespoons of Champagne Jelly and Cranberry, Apple, and Orange Jelly on HIGH for 20-30 seconds. Stir in the remaining 1 teaspoon of the spice mix. Brush all over the outside of the roast.

4. Bake for 25-30 minutes or until the internal temperature of the pork reaches 145°F on an instant-read food thermometer. Remove from oven. Cover and let stand for 5-10 minutes before slicing.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag. Place the remaining Champagne Jelly, Cranberry, Apple, and Orange Jelly, and the spice mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label, and freeze. Thaw completely. Preheat oven to 425°F and continue with step 3.

To Butterfly Roast:

1. Holding a large sharp knife parallel to the cutting board, make a horizontal slice lengthwise about ⅓ of the way up the roast, stopping about 1 inch from the other side. Open the flap, like a book.

2. Make another horizontal cut into the thicker side of the roast level with the first cut and stop about 1 inch from the edge. Open that flap to create a flat piece of meat.

3. Using a meat mallet, pound to an even thickness.

Cranberry and Apple Stuffed Pork