Pork Loin with Cranberry Apple Stuffing
- 1 tablespoon Irvine Spices Roasted Garlic Pepper Seasoning
- 1 (3-pound) pork loin
- 1 tablespoon vegetable oil (approximately)
- 2 pounds dry bread cubes
- 1 pound melted butter
- 1 quart apple juice
- 8 apples, small dice
- 1 1/2 cup fresh cranberries
- 2 tablespoons poultry seasoning
- Salt and freshly ground black pepper
- 16 ounces prepared brown sauce or gravy
- Preheat oven to 350 degrees F.
- Rub garlic pepper seasoning into pork loin.
- Heat a small amount of oil in a pan and sear all sides of meat.
- Roast covered in oven until fork tender, at least 35 minutes.
- Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well.
- Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes.
- Let pork rest before slicing.
- Lay slices of pork loin over stuffing and finish with any type of brown sauce.
- *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor.
garlic pepper, pork loin, vegetable oil, bread cubes, butter, apple juice, apples, fresh cranberries, poultry seasoning, salt, brown sauce
Taken from www.foodnetwork.com/recipes/robert-irvine/pork-loin-with-cranberry-apple-stuffing-recipe.html (may not work)