LOL I should have. I just got through eating my bowl of chili and heel of crusty bread and it just didn't compare to what I thought your dinner would have tasted like. Sigh... I bought a centre cut loin pork roast last night and I'll be cooking it on Sunday. I haven't cooked a roast pork dinner in years.

Laurel, please post your stuffing recipe, it sounded so good.

Anne

Happy to, Anne! Here it is!

Cranberry Apple Stuffed Pork Loin Recipe
September has arrived and with it, hints of fall, ripening apples, and kids everywhere going back to school. We found this recipe in a local grocery circular and just happened to have a pork roast in the freezer longing to be eaten. The stuffing ingredients - croutons, apple, walnuts, cranberries, shallots, maple syrup and rosemary - worked well together, as one would expect looking at that list, and added a lovely fall dimension to the roast.

1 boneless pork loin (about 3 pounds)
Sea salt and freshly ground pepper
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, chopped green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary
1 Preheat oven to 325°F.

2 Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Sprinkle with salt and pepper and set aside.

3 Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
4 Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325°F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145°F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.

I'm hungry! sigh

Laurel, thank you for the recipe. I wish I had all the ingredients to make it today when I cook my pork roast because it sounds so delicious. Darn.

I am definitely going to try this soon.

Anne

Anne, I'll tell you, I did some adlibbing to this recipe. You can too. Use any dried fruit, prunes, apricots, raisins, cranberries..........you don't have to have those exact ones. And instead of the maple syrup and rosemary, I used a 1/2 bottle of Compliments Sensations Balsamic Fig and Maple Marinade. I added a heaping tbsp of Apricot jam, mixed it and used it as the glaze. I even topped the whole thing with slices of bacon to help keep it moist.

It really was a combination of at least 2 recipes. I just took the best of each and tweaked. But OMG! It was just delicious! Served it with scalloped potatoes and spinach salad.

Makes you wonder why I even posted the recipe, don't it, since I made so many changes. I always figure that recipes are just guidelines anyway.

Laurel