Pork loin with Steam Whistle cranberry apple stuffing

Great for the holidays, special occasion dinners or big family gatherings.

by Eat North

Try this main at your next big dinner party. Steam Whistle is available in Alberta, British Columbia and Ontario.

Pork Loin

4 lb pork loin
salt and pepper
1 tbsp finely chopped rosemary
1 tbsp finely chopped thyme
2 cloves garlic, minced
1 tbsp olive oil
sliced bacon, as needed

Slit a pocket through one end of the tenderloin, and down it's centre. Do not slice through the other end. Season inside and out with salt and pepper. Combine rosemary, thyme, garlic and oil in a bowl. Spread mixture over pork. Cover and refrigerate for at least 1 hour.

Chutney

olive oil
1 1/2 cups finely diced red onion
1/2 cup fresh ginger, finely chopped
3 lb Granny Smith apple, peeled, cored and coarsely chopped
1/2 bottle Steam Whistle Pilsner
1 1/2 cup light brown sugar
1 cup cider vinegar
1 tsp cinnamon
1 tsp mustard seed
1/2 tsp crushed red pepper
1/4 tsp ground cloves
2/3 cup dried cranberries
1/4 tsp salt

Heat olive oil in sauce pan, add onion and cook until slightly brown. Add ginger and apples and cook for 2 min. Combine remaining ingredients and lower heat. Allow to cook, reducing until thickened. Remove from heat and cool slightly. Stuff chutney into tenderloin and wrap with bacon. Using a roasting rack and baking sheet, put pork into 350 F oven, until it's center reads a temp of 130 degrees. Remove from oven, allow to stand, tented with aluminum foil for 10 min. Slice and serve.

Recipe Source: 
Liz White of Liaison College, Toronto for Steam Whistle

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