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FEATURED RECIPES
STUFFED ROAST PORK WITH APPLE CRANBERRY SAUCE 
  • 2 1/2 pounds boneless pork loin (ask your butcher to make a 1-2 inch cut down the center, or butterfly yourself)
  • 1/2 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 Tablespoons raisins
  • 2 Tablespoons dried cranberries
  • Olive oil
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/2 cup cranberry juice cocktail

  • To make the Sauce:
  • 2 Tablespoons butter
  • 2 Tablespoons shallots, finely minced
  • 1 clove garlic, minced
  • 1 1/4 cup cranberry juice cocktail
  • 3/4-cup chicken broth
  • 1/4 cup Stonewall Kitchen Apple Cranberry Chutney
  • 2 Tablespoons sugar
  • 1/4 teaspoon dried thyme leaves
  • 1 Tablespoon cornstarch
  • 2 Tablespoons Tawny Port
Preheat oven to 325 degrees F. Grease a roasting pan. Make sure excess fat is trimmed from the roast. In a small bowl combine the Apple Cranberry Chutney, raisins, and dried cranberries. Spread this mixture down the center cut in the roast. Use butcher twine to tie the roast, making sure the filling stays inside the roast. Place the roast in the prepared pan. Rub with olive oil. Combine the thyme, salt, and pepper and rub this mixture over the pork. Pour 1/2 cup cranberry juice cocktail into the pan. Bake the pork roast for approximately 1 hour to 1 hour and 15 minutes (25-30 minutes per pound). Baste with pan juices several times while cooking. Check the meat thermometer for doneness, 135 degrees F. for medium rare or 150 degrees F. for medium. Allow roast to “set” for 10-15 minutes before carving into slices. While the pork is roasting make the sauce by melting the butter in a medium saucepan over medium heat. Add the minced shallots and cook approximately 5 minutes until they are soft and translucent. Add the garlic and continue to cook another minute or so, making sure it does not brown. Add the cranberry juice, chicken broth, Apple Cranberry Chutney, sugar and thyme. Simmer for 3-5 minutes. Combine the cornstarch with 1 Tablespoon water before adding it to the sauce (to prevent lumps). Whisk the sauce as it simmers until thickened. Add the Tawny Port and serve over sliced pork roast.

​Serves  6

RECIPE & PHOTO FROM: Stonewall Kitchen
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