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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small bowl, combine cranberries and cider. | 2. Cover and microwave on high for 1 minute. | 3. Set aside to let cool. | 4. Spread hazelnuts on rimmed baking sheet; toast in 350° F oven for about 8 minut6es. | 5. Transfer to clean tea towel and rub off most of the skins. | 6. Let cool; chop and set aside. | 7. Meanwhile melt butter in skillet oer medium-low heat; cook shallots, sage and half of each of the salt and pepper, stirring often until shallots are softened, about 5 minutes. | 8. In large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley. | 9. Set aside. | 10. Place pork, fat side up, on cutting board. | 11. Cut loin in half almost but not all the way through. | 12. Open like book so loin lies almost flat. | 13. Starting in centre of opened loin, with knife parallel to, cut in half on left side almost but not all the way through. | 14. Repeat on right side. | 15. Open flat to form one large piece. | 16. Cover with waxed of parchment paper. | 17. With mallet, pound to even thickness. | 18. Sprinkle with half each of the remaining salt and pepper. | 19. Leaving 1 inch border on 1 short side, evenly spread stuffing over meat. | 20. Starting at other short side, tightly roll-up jelly-roll style. | 21. Tie with string to secure. | 22. Place on rack in roasting pan. | 23. Brush with oil; sprinkle with remaining salt and pepper. | 24. Roast in 375° F oven until golden and meat thermometer registers 160° F about 1 hour 20 minutes. | 25. Cover with foil. | 26. Let stand for 15 minutes. | 27. Carve into 1/2 inch thick slices. | 28. Remove string. | 29. Sauce: Meanwhile, in small bowl, stir flour with butter; set aside. | 30. Skim off fat in roasting pan. | 31. Place pan over medium heat; cook shallots and garlic, stirring until softened, about 3 minutes. | 32. Add wine; bring to oil over high heat, scraping up any brown bits from bottom of pan. | 33. Boil until reduced by half, about 3 minutes. | 34. Stir in stick and pepper; return to oil. | 35. Stir in flour mixture and cook, stirring, until thickened, about 5 minutes. | 36. Strain into gravy boat, pressing to extract all juices. | 37. Serve with pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry	1	cup	dried	50.6	13.167	0.506	0.14300000000000002
apple cider	1/3	cup		-	-	-	-
hazelnut	1/2	cup		159.6	24.0	0.0	8.004
butter	1/4	cup		128.25	5.8927	4.0072	10.8
shallot	2		minced	460.8	107.52	16.0	0.64
sage	1	tablespoon	chopped	-	-	-	-
salt pepper				-	-	-	-
breadcrumb	3	cups		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
pork loin roast	3	lbs	boneless	2257.6051	0.0	290.2247	113.2883
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
purpose flour	1 1/2	1/2		-	-	-	-
butter	1 1/2	1/2	softened	128.25	5.8927	4.0072	10.8
shallot	4		minced	460.8	107.52	16.0	0.64
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white wine	1	cup		-	-	-	-
chicken broth	1	cup	low sodium	78.12	1.89	11.1384	2.6208
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.