Roast Pork Loin with Cranberry Stuffing
Roast pork loin with cranberry stuffing pairs a brined roast with a baked cornbread dressing. The brine is the interesting part: salt, honey, hot cider vinegar, peppercorns and plenty of garlic, chilled fast with ice in a zip-top bag, which seasons a lean loin and keeps it juicy. The stuffing bakes separately, so it gets a browned, cheesy top, with cranberries, apple and walnuts running through the cornbread.
Instructions
Put the salt, honey, hot vinegar, peppercorns and garlic in a gallon-size zip-top bag. Add the ice and shake until most of it has melted and the brine has cooled.
Add the pork to the bag, seal it and refrigerate for 2½ to 3 hours.
While the pork brines, mix the cornbread, ricotta, cranberries, apple jelly, diced apple rings, walnuts and beaten eggs in a bowl. Pour the mixture into a 9x9-inch baking pan and scatter the mozzarella and Monterey Jack over the top.
Bake the stuffing in the center of a 400°F oven for 30 to 35 minutes, until the top is browned and bubbling. Take it out of the oven and keep it warm.
Set the pork on a rack in a roasting pan and push a probe thermometer into the center of the meat. Roast at 375°F until the thermometer reads 140°F, which gives a medium rare roast.
Move the pork to a plate and let it rest for 10 minutes. Serve it warm alongside the stuffing.
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