Cookbook:Roast Pork Loin with Cranberry Stuffing

This recipe for roast pork loin is easy to follow.

Ingredients

 * 1 boneless pork loin roast
 * 1 cup salt
 * ¾ cup honey
 * 2 cups hot apple cider vinegar
 * 1 pound ice
 * 2 cups cornbread, crumbled finely
 * ½ cup ricotta cheese
 * ¼ cup dried cranberries
 * ¾ cup apple jelly
 * ½ cup dried apple rings, finely diced
 * ½ cup walnuts
 * 1 tbsp black peppercorns
 * 6–8 cloves garlic, smashed and minced
 * ½ cup shredded mozzarella cheese
 * ½ cup shredded Monterey Jack cheese
 * 4 eggs, beaten

Procedure

 * 1) Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate for 2½–3 hours.
 * 2) Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9-inch baking pan and sprinkle with remaining ingredients. Bake in the center of a 400°F oven for 30–35 minutes or until browned and bubbly on top. Remove stuffing and keep warm.
 * 3) Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375°F until internal temperature reaches 140°F for medium rare. Remove to a plate and let rest 10 minutes.
 * 4) Serve pork warm with stuffing.