Double-Glazed Stuffed Pork Roast

SERVES: 8

COOK TIME: 50 Min

Get ready to be blown away by the layers of flavors packed into our Double-Glazed Stuffed Pork Roast. Whether you make this main dish for the holidays or any night of the year, you're sure to get tons of "oohs and aahs" from your gang!

What You'll Need

1 (6-ounce) package pork stuffing mix
1/4 cup dried cranberries
2 pounds boneless pork loin
Salt to taste
Black pepper to taste
1 (14-ounce) can whole berry cranberry sauce
1/4 cup orange marmalade
1 tablespoon chopped fresh parsley

What to Do

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Prepare stuffing mix according to package directions. Stir in cranberries and let cool slightly.
Cut 7 slits evenly 3/4 way through pork. Sprinkle with salt and pepper. Evenly place stuffing in all slits. (You may have extra stuffing.)
In a medium bowl, combine cranberry sauce, orange marmalade, and parsley; mix well. Pour glaze evenly over pork.
Bake 50 to 55 minutes, or until heated through in center.

Notes

We like to serve this up with a side of our Citrus Honey Carrots!

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 366
Calories from Fat 74
Total Fat 8.2g 13 %
Saturated Fat 2.7g 14 %
Trans Fat 0.0g 0 %
Protein 27g 54 %

Amount Per Serving % Daily Value *
Cholesterol 63mg 21 %
Sodium 370mg 15 %
Total Carbohydrates 45g 15 %
Dietary Fiber 1.5g 6 %
Sugars 29g 0 %

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tdbaer

Nov 27, 2016

I made this recipe today and substituted fresh cranberries for the dried in the stuffing. I used about 1/2 bag of fresh, washed cranberries and sprinkled them with a little orange peel and sugar before incorporating. They were wonderful, but I used enough that they were quite a tart taste. Next time I will use them again, but only about 1/2 that many--perhaps with more on top for me (I loved the tartness). This could be made in many different ways using cherries or perhaps even apples--the apples you'd have to be careful not to have so many it becomes mushy. Definitely a winner, keeping this one!

tdbaer

Nov 27, 2016

I've made this twice, tweaked recipe second time using fresh orange since didn't have the marmalade. Also stretched dressing (making large full loin) by adding homemade dressing to boxed. Loved it, making again today!

BeckySue

Aug 18, 2016

This is beautiful and tasty looking. I was wondering, though, if making all those slits in the pork roast so far down doesn't make all the juices run out leaving a dry roast. Could you pound a pork tenderloin thin and roll up the stuffing inside with the glaze on the outside?

Test Kitchen Team

Aug 19, 2016

Hi BeckySue! Even with all the slits, the stuffing keeps the meat juicy! Yes, you could pound a tenderloin, stuff it, then roll it up.

vquack1 0190644

Jan 02, 2014

This is very easy to prepare and is delish, a nice meal to make for company, nice presentation!

Lisa Longo

Dec 26, 2013

I made this for Christmas. It was DELISH!!! I would gladly make this again and I highly recommend it!!

grannyblu

Dec 15, 2013

Has ANYONE here tried this recipe yet?... I am planning on preparing this pork roast today and was looking for comments and suggestions but do not see any ... will comment after we have this for dinner making Brussel sprouts and buttered little red potatoes to go with this

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Dec 09, 2013

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Dec 06, 2013

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Dec 06, 2013

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