Cranberry-Orange Stuffed Pork Roast Recipe

Fusion cuisine

Cranberry-Orange Stuffed Pork Roast recipe

About this recipe

A flavorful dinner centerpiece featuring tender pork loin stuffed with a zesty cranberry-orange rice mixture, perfect for a special evening meal.

Ingredients

  • 125G Daylesford Organic Brandy Butter
  • - Celery
  • 850 Ml Tropicana Long Life Pure Original Orange Fruit Juice With Bits
  • 100G Morliny Sopocka Smoked Pork Loin Slices
  • - Organic Dried Rosemary Hatton Hill Organic
  • 50G Pepper Black Ground BWFO
  • - Fresh Tumeric Root
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G
  • 190G The Bay Tree Cracking Cranberry Sauce

Instructions

  1. 1. Melt 2 tablespoons of Daylesford Organic Brandy Butter in a large skillet over medium-high heat. Cook until golden brown, about 3-4 minutes.
  2. 2. Add 3/4 cup diced celery to the skillet. Cook until the vegetables are tender-crisp, about 5 minutes.
  3. 3. Stir in 1/2 cup Tropicana Long Life Pure Original Orange Fruit Juice With Bits, 1 tablespoon grated fresh turmeric root, and 1/2 teaspoon Mill & Mortar Organic Salt Of Hearts. Mix well and set aside to cool slightly.
  4. 4. Preheat your oven to 325°F (160°C). Untie a 1.5 kg pork loin roast and lay it flat. Spoon the mixture lengthwise between the loins, then retie the roast securely with kitchen string at 2 to 3-inch intervals.
  5. 5. Place the stuffed pork loin, fat side down, on a rack in a shallow roasting pan. Combine 1 teaspoon dried rosemary and 1/4 teaspoon black pepper, then sprinkle the mixture evenly over the roast.
  6. 6. Insert a meat thermometer into the thickest part of the pork, ensuring it does not touch the stuffing or fat. Bake the roast for 1 1/2 hours.
  7. 7. While the pork is baking, combine 1 jar (16 ounces) of The Bay Tree Cracking Cranberry Sauce and 1/4 cup Tropicana Long Life Pure Original Orange Fruit Juice With Bits in a small saucepan. Stir well and simmer over medium heat for 25 minutes, stirring occasionally.
  8. 8. After 1 1/2 hours of baking, brush about 1/2 cup of the cranberry-orange sauce over the pork. Return the roast to the oven and bake for an additional 15 minutes, or until the meat thermometer registers 170°F (77°C).
  9. 9. Remove the roast from the oven and let it rest for 10 minutes. Carefully remove the kitchen string and slice the roast into thick pieces.
  10. 10. Serve the sliced pork roast with the remaining cranberry-orange sauce on the side.