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and Cranberry Stuffed Pork Loin from Anna and Michael Olson at
Christmas in November 2014

cup finely chopped dried cranberries
1 oz brandy
cup ricotta cheese
1 small shallot, minced
2 tsp finely chopped fresh thyme
3 oz brie cheese, cut into small pieces
salt and pepper

1 2.5 lb boneless, centre cut pork loin roast

3 tbsp Dijon mustard
salt and pepper
1 tbsp butter
2 cups sliced cooking onion
cup white wine
3 tbsp maple syrup
1 cup whipping cream
1. Preheat oven to 350F.
2. For the stuffing, soak chopped dried cranberries in brandy to plump up. Stir
this (including any unabsorbed brandy) in the ricotta and stir in the shallot,
thyme, brie, salt and pepper.
3. To stuff the roast, insert a thin knife, such as a carving knife, into the eye of one
end of the pork loin and carefully a cut small slit all the way through. Rotate the
knife to open this up a little, but without cutting through the roast (but dont
worry if you do, you can always tie the roast if needed). Spoon filling into the pork
loin, pressing it in firmly to secure. Rub the surface of the roast with Dijon
mustard and season.
4. Roast the pork for about 50 minutes until an internal temperature of 150F is
reached. Rest the roast, loosely covered, for about 10 minutes before carving.

5. While pork is roasting, prepare the sauce. Melt butter in large saut pan over
medium heat. Add onions and cook, stirring often, until lightly caramelized,
about 20 minutes. Add the wine and maple syrup and simmer until reduce by
half (it will turn into a glaze). Add the cream and return to a simmer and season
to taste.