Updated: Mar 2
When you want to impress your guests this is the recipe. Rozie's stuffed pork loin is worthy of your holiday entree!
2 pound pork loin filet
4 ounces shredded Monterey Jack cheese
1/3 cup dried cranberries, chopped
1/3 cup Rozie's Medium RelSa
Salt and Pepper to taste
Vegetable oil for searing pork
Preheat oven to 350 degrees.
In a small bowl combine chopped cranberries and RelSa, set aside.
Butterfly pork loin:
Lay pork loin on a cutting board, using a sharp butchers knife open it vertically to about 2/3 depth and open it like a book.
*This is the method for this size pork loin, if you choose to use a larger one and adjust the recipe you'll be able to find another technique on youtube.
Fill first with the shredded Monterey Jack by laying it in the middle third vertically.
Now add the cranberry/RelSa mixture atop the cheese.
Close pork loin and secure with butchers twine. Toothpicks can be helpful to close gaps before searing.
Season with salt and pepper.
In a skillet add vegetable oil and heat to medium-high heat.
When skillet is hot add the sealed pork loin, sear all sides of the pork loin.
If your skillet is oven safe, place in the oven for 35-45 minutes at 350 degrees and roast until internal temperature reaches 145-160 degrees. If your skillet is not oven safe add pork loin to a baking dish or baking sheet.
*If you're adjusting ingredients for a larger pork loin the general roasting time is 20-25 minutes per pound.
Remove from oven, cover loosely with foil and allow to rest for 10-15 minutes.