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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I detest... anything over-cooked, over-herbed, over-sauced, over elaborate."
-Sybille Bedford, Author

The refrigerator light goes on...

When I was working on this recipe a friend came into the kitchen and said “it smells like Christmas in here.” This is the perfect holiday meal – roasted pork loin, savory stuffing, cranberries, a rich sauce and the lovely aroma and flavor or rosemary that says “it smells like Christmas.”

Cranberries

Fresh cranberries are harvested in the fall, beginning in September and reaching the market in early October. They are quite tart and are usually mixed with sweeter fruits or sugar before cooking. This makes for a wonderful balance in chutneys, sauces, stuffings and such.

Look for cranberries packaged in plastic, as they keep well when refrigerated and tightly sealed. Fresh berries should not be wrinkled or soft. Because the ripe berries have a little air inside, you will know they are fresh if they bounce. Don't buy them if they are the least bit soft. If you are going to keep them for more than a few weeks go on and put them in the freezer in a zipper bag.

Frozen cranberries make a reasonably good substitute for fresh and you shouldn't hesitate to use them. Thaw them in the fridge in a strainer over a bowl so that any excess water will drain away.

My Shiitaki and Cranberry Stuffed Pork Loin recipe calls for dried cranberries. Be careful because most dried cranberries have been sweetened with sugar -- usually a fair amount. A third of a cup of dried cranberries is 120 calories where a cup of fresh is only 45 calories. This means that the 1/3 cup of dried fruit has about 4 teaspoons of sugar.

The added sweetness does change their character. They are usually as sweet as they are tart and you won't need to add as much sweetener to a chutney or stuffing when using dried cranberries. I like to use them because they add a chewy texture that fresh cranberries don't.

1/3 cup dried cranberries = 120 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 29g carbohydrates, 0mg sodium, 0mg cholesterol

1 cup fresh cranberries = 47 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 12g carbohydrates, 0mg sodium, 0mg cholesterol

 

 

Shiitaki and Cranberry Stuffed Pork Loin

Servings = 6 | Serving size =4 ounces pork

Cooking Time = 90 Minutes

This recipe can be multiplied by 2,3.

Leftovers are good. Reheat gently. Leftovers make great sandwiches.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version

2 tsp	grapeseed oil
2 1/2 lbs	shitaki mushrooms (thinly sliced)
2 large	shallots (minced)
1/2 cup	dried cranberries
1/4 cup	tawny port
1/2 cup	low sodium chicken or vegetable stock
1/4 tsp	salt
	fresh ground black pepper
1 Tbsp	maple syrup
1 Tbsp	fresh rosemary leaves
1 1/5 lbs	pork loin
1/4 cup	tawny port
1/2 cup	low sodium chicken or vegetable stock
1/2 cup	water
2 Tbsp	cornstarch

In a large skillet heat 1 teaspoon of the grapeseed oil over medium-high heat. Add the shiitaki mushrooms and, tossing frequently, sauté until they turn a dark roasted brown.

While the mushrooms are cooking heat the other teaspoon of grapeseed oil in a medium skillet over medium heat. Add the minced shallots and cook gently stirring frequently until they are soft and translucent. Add the cranberries, port, chicken stock, salt, pepper and maple syrup.

Increase the heat slightly and cook until all but about 1 tablespoon of the liquid has evaporated. Remove from the heat and set aside to cool.

When the mushrooms are done fold them into the cranberry mixture. Add the rosemary and toss until well blended. Refrigerate at least 30 minutes.

Preheat the oven to 400°F.

While the stuffing is cooling trim the pork tenderloin of all excess fat. Stuff the pork loin using about 3/4 of the cranberry/shiitaki mixture.

Place a large non-stick skillet in the oven to heat. After about ten minutes lightly spray with olive oil and add the pork loin to sear. This will require turning about every 4 minutes for the first 15 so as to sear the outside well.

While the pork is roasting place the remaining cranberry/shiitaki mixture in a non-reactive sauce pan with the tawny port and 1/4 cup chicken stock over medium heat. When the sauce is simmering reduce the heat to medium-low. As the sauce reduces ad the water about 2 tablespoons at a time.

While the sauce is cooking place the 2 teaspoons of cornstarch in the remaining 1/4 cup chicken stock and stir well until blended. Set aside.

The roast will take about 45 minutes to cook to an internal temperature of 160°F. Remove to a cutting board to rest for about 3 – 5 minutes.

While the meat is resting increase the heat under the sauce to medium and add the cornstarch/chicken stock mixture. Stir well to blend and thicken the sauce.

Cut the pork loin into 6 slices of equal thickness. These will be about 1 – 1 1/2 inches thick. Remove the trussing twine as you slice.

Serve over Mashed Potatoes with the thickened sauce.