Wednesday, May 23, 2012

Pork loin with apple-cranberry filling

We've come to really enjoy a rolled pork loin or pork roast once in awhile.  Although it takes a bit of prep work (which I never seem to mind!), the results are good looking and majorly delicious.  It's also an easy way to keep the meat moist.  Use a meat thermometer to make sure you don't overcook the pork.

I found a new recipe at Cook's Illustrated for a very tasty filling.  The full recipe called for grilling, but I ended up roasting it just like the other rolled pork loin that I make.

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