Stuffed Pork Roast with Cranberry Coulis and Ivory Onion Cream


 This recipe serves 8


  • 1/2 cup butter Butter, without salt
  • 1 1/2 lbs thinly sliced onion Onions, raw
  • 1 cup pecans, toasted Nuts, pecans
  • 1/2 cup french bread
  • 2 oz prosciutto Pork, cured ham, prosciutto
  • 1 tsp salt Salt, table
  • 1/2 tsp freshly ground pepper Spices, pepper, black
  • 1 4lb boned centre cut pork loin, untied
  • 1 cup water Water, municipal
  • 1/2 cup sugar Sugars, granulated
  • 1 lb cranberries Cranberries, raw
  • 3/4 tsp freshly ground pepper Spices, pepper, black
  • 2 cups whipping cream Cream, fluid, heavy whipping
  • 1/2 cup beef stock Soup, beef broth or bouillon canned, ready-to-serve
  • onion reserved from stuffing BEST FOODS, BROWNBERRY Sage and Onion Stuffing Mix, dry
  • salt and white pepper


Step 1

STUFFING: Melt butter in a 9-10 inch skillet over medium high heat, heat until hot. Reduce heat to low and add onion. Cover and cook, stirring occasionally, until onions is tender, about 30 mins. Spoon half on onions into a small bowl and set aside for Ivory onion cream; transfer remember to food processor and add pecans, bread, prosciutto, salt and pepper. Mince using the pulse button. Taste and adjust seasoning. Chill. Preheat oven to 400F. Spread 1/4 of of stuffing over pork loin, roll and tie with string at 1 1/2" intervals. Spoon remaining stuffing into a baking dish, cover and set aside. Place roast on rack over a shallow roasting pan. Set roast in the oven and immediately lower temperature to 350F. At the 1 hour mark put the stuffing in the oven to cook for 30 minutes. Roast meat until internal temperature registers 160F about 1 1/2 hours. Remove from oven (let stand 15 minutes before carving). CRANBERRY COULIS: Combine water and sugar in 3 qt nonaluminium saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries; reduce heat, cover and simmer until cranberries have popped, about 5 mins. Puree through food mill into bowl, discarding skins or puree in processor and strain through a sieve into a bowl. Stir in salt and pepper. Chill. Heat through just before serving. IVORY ONION CREAM: Combine cream, stock and onion in 10"skillet and cook over medium-high heat, stirring occasionally, until mixture is reduced to 2 1/2 cups, about 30 mins. Watch it does not stick and burn. Let cool slightly. Transfer to a processor or blender and puree. Strain puree into bowl, discarding any unblended bits of onion. Stir in salt and pepper to taste. Cover and chill. Heat through just before serving. For a thick more concentrated flavour or thicker sauce,reduce further, if desired TO SERVE: Discard string. Cut roast into thin slices( Stuffing will squeeze out) Centre stuffing on each dinner plate. Set 2 slices of pork over top of stuffing , covering completely. Spoon some warm cranberry Coulis to left of roast and some of the ivory onion cream to the right. Sprinkle some pistachios or toasted pecans on the onion cream, serve immediately


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