Roasted Cranberry Brown Sugar Stuffed Pork Loin Recipe
Parsnip puree, white beans
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Ingredients
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Pork Loin
Parsnip Puree
White Beans
Method
Pork Loin Preparation
- 1
Prepare the stuffing
In a medium saucepan, combine the cranberries and brown sugar over medium heat. Cook until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool.
- 2
Prepare the pork loin
Preheat the oven to 375°F (190°C). Season the pork loin with salt and pepper. Cut a pocket in the pork loin and stuff it with the cranberry mixture.
- 3
Sear and roast
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until browned (about 5-7 minutes). Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest before slicing.
Parsnip Puree Preparation
- 4
Cook the parsnips
In a large pot, add chopped parsnips and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain.
- 5
Blend the puree
In a blender or food processor, combine the cooked parsnips, butter, heavy cream, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
White Beans Preparation
- 6
Sauté the beans
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the drained white beans, vegetable broth, thyme, salt, and pepper. Simmer for 10 minutes until heated through.
