Alberta Roast Pork With Sage Berry Dressing
Contributed by: News Canada
(NC) - This elegant dish, courtesy of WeightWatchers.ca, is the perfect entrée for your dinner guests during the holidays. They'll marvel at both the gorgeous presentation and the fabulous taste.
- cooking spray
- 1/2 cup dried cranberries
- 1/3 cup apple cider 1 tsp canola oil
- 2 medium onion(s), or large shallots, chopped (about cup)
- 2 Tbsp fresh sage, chopped (1/8 oz)
- 1 cup seasoned bread crumbs, coarse
- 3 pound lean pork loin, boneless roast
- 1/2 cup spinach, fresh leaves
Coat broiler pan with spray and set aside.
In small bowl, combine cranberries and cider. Cover and microwave on high for 1 minute. Set aside.
Meanwhile heat canola oil in skillet over medium-low heat; cook shallots and sage for about 5 minutes, or until shallots are softened.
In large bowl mix together bread crumbs, cranberry mixture, and shallot mixture.
Place pork on cutting board. Cut loin in half almost but not all the way through. Open like a book so loin lies almost flat. Place spinach leaves over one half of loin. Place stuffing on top of spinach. Close the other half of loin on top of "filled" half and tie loin with cooking string to secure.
Place pork on broiler pan and roast in 375-degree F oven until golden and meat thermometre registers 160-degrees F (70-degrees C), about 1 hour 20 minutes. Cover with foil. Let stand for 10 minutes. Carve into 1-inch thick slices. Remove string and serve.