We love cozy, casual dinners–ones where everyone brings a dish to share. In the Winter issue of Grate. Pair. Share., you’ll find recipes for a winter dinner party from four food blogger friends. This Cranberry and Walnut Cheddar-Stuffed Pork Loin from Baked Bree is simple to prepare but worthy of any special occasion.
Pair it with a Kale Salad with Ricotta Salata, Pecans and Oranges; Roasted Potatoes and Apples with Wisconsin Gruyere Sauce; and a Chocolate Mascarpone Tart. You’ll find all the recipes in the magazine.
by Baked Bree
Serves 6 to 83 tablespoons butter
1 large onion, chopped
1 apple, peeled and chopped
½ teaspoon salt
¼ teaspoon ground pepper
1 clove garlic, minced
2 ½ cups fresh bread crumbs
¼ cup flat leaf parsley, chopped
¼ cup dried cranberries
¼ cup walnuts, chopped
1 teaspoon fresh thyme
1 teaspoon fresh sage, finely chopped
1 cup (4 ounces) Wisconsin White Cheddar Cheese, shredded
4-pound boneless pork loin, butterflied*
2 tablespoons vegetable oil
Salt and pepper
Melt butter in large skillet over medium heat. Add onions and apples and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook 1 minute.In large bowl, toss bread crumbs, parsley, cranberries, walnuts, thyme and sage. Add onion mixture and toss to combine. Set aside.
For roast pork:
Preheat oven to 375°F. Lay pork out onto cutting board. Cover pork with stuffing and pat down. Sprinkle with shredded Cheddar. Roll pork over the stuffing, ending with seam-side down. Tie roll with string in a few places to keep closed. Dry outside of pork with paper towel and season with salt and pepper.
Heat oil in large skillet over medium-high heat. Brown pork on all sides, about 8 minutes total.
Spray roasting pan with cooking spray. Transfer pork to roasting pan.
Roast 60-75 minutes, until pork reaches internal temperature of 150°F. Transfer to cutting board and cover loosely with foil. Let rest 20 minutes. Slice and serve.
* To make your life a little easier, ask your butcher to butterfly the pork loin.