4 pounds boneless pork loin, untied
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces smoked ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup sugar
1 pound fresh cranberries
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Servings: 16
1. Pat pork loin dry with paper toweling; set aside.
2. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns.
3. Preheat oven to 350ºF. Spread 1/4 - 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 - 160ºF, about 1 1/2 hours.
4. Bake remaining stuffing in small casserole for 30 minutes.
5. Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Purée in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving.
6. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce.
4 tablespoons butter
2 small onions, peeled and thinly sliced
1 cup pecans
1/2 cup day-old French bread, crusts removed
2 ounces smoked ham
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup water
1/2 cup sugar
1 pound fresh cranberries
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Servings: 16
1. Pat pork loin dry with paper toweling; set aside.
2. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns.
3. Preheat oven to 350ºF. Spread 1/4 - 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in oven and roast until internal temperature (use meat thermometer) registers 155 - 160ºF, about 1 1/2 hours.
4. Bake remaining stuffing in small casserole for 30 minutes.
5. Meanwhile, combine water and sugar in 3-quart nonaluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Purée in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving.
6. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on the side, with cranberry sauce.
