Cranberry and Apple Stuffed Pork Roast

1 teaspoon garlic powder
1/4 teaspoon ground or rubbed sage
1/4 teaspoon dried rosemary or 1/2 teaspoon fresh
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup dried cranberries
1cup firm tart/sweet apple peeled chopped into small pieces
1/4 cup chopped/minced onion
1 small clove garlic, pressed or minced
1/8 teaspoon ground cinnamon
pinch salt
1 2-pound lean pork sirloin tip roast

1.In a small bowl combine garlic powder with next seven ingredients, set aside.

2.Combine cranberries with apples, onion, garlic, cinnamon and salt in bowl tossing all ingredients
together until combined.

3.Preheat oven to 350º F. Remove pork roast from packaging, rinse and pat dry. Remove any
visible fat from meat with sharp knife. Slicing sirloin from right to left, being careful not to cut into
two, butterfly roast into equal halves and lay open flat. Place a sheet of heavy-duty plastic wrap
over top and bottom of meat. Using a meat mallet or rolling pin, flatten meat to 3/4 to 1/2 -inch

4.Cut side up; spread stuffing down center of meat to within 1 1/2 -inches on each side. Roll up
jellyroll fashion securing ends and top with toothpicks. Lightly spray a baking dish with cooking
spray. Rub/coat pork on all sides with herb mixture and place seam side down in baking dish
and cover with foil. ( Put any unused stuffing underneath roast.)

5.Bake 1 hour covered. Remove foil and bake uncovered and 15 minutes or until thermometer
inserted into thickest part registers 150°F meat should be slightly pink on the inside. Remove
from oven and move roast to serving dish and let stand 10 minutes before slicing. Add 2
tablespoons to ¼ cup water to pan juices and serve with meat if desired. Cut meat into ½ – inch
slices and serve.

6.Yield: 8 servings at approximately 115 calories; 2 grams total fat; 1 gram saturated fat; 23.5
milligrams cholesterol; 4 grams carbohydrate; 1 gram dietary fiber; 21 grams protein; 407
milligrams sodium.

COOK’S NOTE: This dish goes beautifully with baked sweet potatoes or yams.