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Cranberry and Walnut Stuffed Pork Loin

8 servings

Nutritional Facts Per Serving

22.1 g
10.5 g
1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 220
  • Fat 9.5 g
    • Saturated   3 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   157 mg
  • Carbohydrate 10.5 g
    • Fibre   1 g
    • Sugars  
  • Protein 22.1 g
    • Vitamin A 4 %
    • Vitamin C 2 %
    • Calcium 2 %
    • Iron 7 %


Place the cranberries in a small bowl and cover with 1 cup warm water. Soak cranberries 1 hour to soften, and then drain and place in a medium bowl. Mix in the walnuts, breadcrumbs and 1 Tbsp. stock or broth.
Preheat the oven to 350 degrees F. Insert a long, thin knife down the centre of the pork to create an end-to-end slit, 1 1/2 inches wide. Stuff the cranberry mixture into the slit. Set pork in a small roasting pan. Brush roast with mustard; season with herbs de Provence and pepper (the mustard will add saltiness).
Roast the pork 50 minutes, or until the centre registers 160 degrees F on a meat thermometer. Set the roast on a plate, tent with foil and rest 10 minutes.
Meanwhile, set the roasting pan on the stovetop over medium-high heat. Add chicken stock/flour mixture. Simmer until a lightly thickened sauce forms; season with salt and pepper. Slice the pork into 8 slices and set 2 on each of 4 plates. Accompany with the sauce.

Note: herbs de Provence is a French-style blend of herbs available in bottled herb and spice aisle.

Serving Suggestions

Serve the pork with a couple of side dishes you create from recipes in our collection, such as Colourful Vegetable Medley, and Rice Pilaf with Citrus and Spice.

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