Cranberry and feta: red and white, tart and salty—now there’s a match. Sprinkling the berries in sugar moderates their sour edge and draws out moisture, so they work better in the stuffing.
Cranberry Feta Stuffed Pork LoinDecember 9, 2011 Print
Recipe courtesy of Evelyn Ernst, Terra Beata Farm
- 1/2 cup (125 ml) cranberries, fresh, frozen or dried
- 1 Tbsp (15 ml) sugar
- 21 oz (600 g) pork tenderloin
- 1/2 cup (125 ml) feta cheese
- 1/4 cup (60 ml) green onion, chopped
- 1 garlic clove, chopped fine
- 1/4 tsp (1 ml) dried summer savoury
- additional summer savoury, garlic powder and salt for seasoning
- If using fresh or frozen cranberries, cut them in half into a small bowl; sprinkle with sugar, stir and set aside for 30 minutes.
- Preheat oven to 500°F (230°C).
- Place roast in an open pan and make a lengthwise slit on the side, so it will open like a book.
- In a bowl, mix feta, onion, garlic and savoury. Add cranberries, discarding any juice in the bottom of the bowl.
- Stuff tenderloin with cheese mixture and close it with string in several places. Sprinkle top of roast with the savoury, garlic powder and salt.
- Sear for 15 minutes at 500°F (230°C), then reduce temperature to 275°F (135°C) for half an hour, or until a meat thermometer reads 160°F (71°C). Let stand 5 minutes, remove string, slice and serve.