Don't Give Me No Turkey

Our friend Dave was at our house for dessert on Thursday. And after looking at the counter full of food, he asked a question that goes right to the heart of any chef - even a hack like me - "So, were you pleased with how it all turned out? Any favorites?"

Well, YES Dave, there was in fact a favorite . . .
And it was a total suprise! Mom and I both thought that the Sweet Potato Gratin or the the Mushroom Strudel would knock our socks off . . . and that the pork might be a little dry . . .
NOT so! While Herb is a little bit happy that he finally ate the last of the leftover pork last night and doesn't have to have it AGAIN, even he would agree that it was out of this world (at least the first three times, that is)!!!!

Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce
From Cooking Light

For the deepest flavor, caramelize the onions in the same pan you use to brown the pork loin. Substitute apple for pear in the stuffing, if you prefer. Garnish with flat-leaf parsley.

1 (2-pound) boneless pork loin roast, trimmed
2 cups cranberry juice
1 cup water
1/4 cup kosher salt
2 tablespoons sugar
3/4 cup Bosc pear, diced (about 1 large)
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons dried cranberries, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
Cooking spray
1 cup minced onion
1 cup fresh or frozen cranberries, thawed
1/2 cup cranberry juice
3 tablespoons sugar

Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.
Combine 2 cups juice and next 3 ingredients (through 2 tablespoons sugar) in large bowl; stir until sugar and salt dissolve. Pour juice mixture into a large zip-top plastic bag. Add roast to bag; seal. Marinate in refrigerator 4 hours, turning occasionally. Remove roast from bag, and pat dry; discard marinade.

Preheat oven to 350°.

Combine pear, cheese, and dried cranberries; sprinkle cheese mixture over roast, leaving a 1/2-inch margin around outside edges. Roll up roast, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle with 1/8 teaspoon salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add roast; cook for 5 minutes, turning to brown on all sides. Place roast on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Let stand for 15 minutes before slicing; cut into 1/4-inch-thick slices.

While roast bakes, add onion to skillet; sauté 8 minutes or until onion is browned, stirring frequently. Add fresh cranberries, 1/2 cup juice, and 3 tablespoons sugar to pan, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes or until cranberries pop and sauce thickens. Serve sauce with roast.

Yield: 6 servings (serving size: 3 ounces roast and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 226(26% from fat); FAT 6.4g (sat 2.2g,mono 3.1g,poly 0.8g); PROTEIN 26.5g; CHOLESTEROL 67mg; CALCIUM 38mg; SODIUM 584mg; FIBER 1.4g; IRON 0.7mg; CARBOHYDRATE 14.8g