So I will be posting the photos as well as some step by step, although I didn’t capture the steps:
Make Ahead Cranberry Sauce:
I used frozen since they aren’t in season.
10 oz of cranberries, rinsed
1 cup orange juice
1 cup Pure Maple Syrup (it’s not pancake syrup it’s the real deal, usually 5-7 dollars)
1 lemon (or anything citrus) (squeezed)
Combine all in a pot and bring to a boil, 10 minutes or so until the cranberries “pop”. Either serve immediately, or put in a container for later. Can be made ahead.
Now onto the Pork Loin Roast:
6lb pork loin roast
Day Old French Bread
Ham (4 oz)
1 Medium Onion
Salt/Pepper As needed
My father split the roast in half, and then sliced it til it looked like above.
Chop up your herbs, finely dice the ham, and onion, Cut up the bread into small chunks. Combine everything, Add a little olive oil for moisture. Bag it up while you are prepping.
put a layer of it on the pork loin and roll up from one end. Tie with the butchers Twine. Place in Roasting Pan.
Cook at 350 degrees for 1 hr and 35 minutes. or until internal temperature reaches 155-160 degrees on you meat thermometer.
I am having issues getting the finished photo at least the plate photo for your viewing pleasure. Once I figure out how to transfer it, I will update this entry.
I accompanied the meat and cranberry sauce, with fresh green beans, roasted red and white potatoes (mini dutch potatoes), and a broccoli salad.
The Green Beans were snapped at the ends, washed, cooked in water til tender but al dente. I tossed them in a saute pan with butter and seasoning before serving.
I chopped the potatoes into bite-size pieces, added the remaining Thyme, Olive Oil, Salt and Pepper and Roasted them in the oven at 425 degrees for 45 minutes or until tender.