Cranberry Apple Stuffed Pork Loin
I cooked down fresh cranberries (covered with water) until they were just starting to pop, to prevent the fresh ones going bad. So when making dinner I was determined to use this unfinished chutney somehow. With some toasted bread cubes, sage, salt, pepper, chopped fresh mitzu apples and of course the cooked cranberries, I made a stuffing that I wrapped into the butterflied, seasoned (salt and pepper) pork loin, which I in turn wrapped in thick cut bacon left over from Thanksgiving. I roasted this tied with butcher's twine at 375F for 50 minutes or so. Served sliced with the leftover unseasoned cranberry chutney, it was just the perfect amount of tart to balance the imparted fattiness of the bacon and sweetness of the apples.