Pork Loin Stuffed with Cranberry Sauce

Pork Loin Stuffed with Cranberry Sauce

Serves eight

Ingredients
170g dried cranberries
3 pound pork loin (to roll)
½ cup white wine
300g baby spinach
120g cream cheese
½ cup cream
½ onion, finely chopped
2 cloves garlic, finely chopped
6 sprigs parsley, chopped
½ cube butter, chopped into small cubes
Oil, as necessary
salt and pepper to season

Method
Spread the loin on a surface and season. Smear it with cream cheese, and then layer on top with the spinach, onion, garlic, half of the cranberries, half of the parsley and the butter in pieces. Roll the loin carefully so that the ingredients don't come out; tie with a cord if necessary.
In a very hot heavy pan, put 3 tablespoons of oil and fry the roll on both sides to seal it and to gild it a little. Place it on a baking sheet with the joint facing down. Pour the wine on top, season again and sprinkle the rest of the parsley on top. Bake at 200°C half hour, add a glass of cold water on top and bake until it is cooked. Once ready, slice and serve with the juice and sprinkle with the remaining dried cranberries.

Christmas Comes Twice to Australian Kitchens with Cranberries
The temperature has dropped and we're cosying up indoors, so inject some festive cheer in your kitchen this month, by celebrating Christmas in July with these heartwarming recipes featuring cranberries.
Cranberries make an impressive addition to any kitchen this winter - their gorgeous Christmastime red colour and zesty taste, gives those traditional, hearty winter dishes an exciting edge - whilst adding an antioxidant hit to keep winter illnesses at bay.

Check out www.cranberries.com.au for more delicious recipe ideas and information on the health benefits of cranberries.

Cranberries contain bacteria-blocking compounds that are helpful in preventing urinary tract infections, and recent research suggests this same function may be useful in blocking the bacteria responsible for stomach ulcers and certain oral bacteria that can lead to gum disease.