Preparation time
Cooking time
Portions
ingredients
- 1 half loin of Olymel pork, approx. 2 kg
- 1 package 375 g Olymel bacon
- 1 package 250 g dried cranberries
- 2 egg whites
- 50 ml maple syrup
- ½ tsp. cinnamon
- ¼ tsp. ground cloves
- ½ tsp. ground nutmeg
- ½ tsp. ground ginger
- Salt and freshly ground pepper to taste
instructions
- Butterfly pork loin : Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly.
- Trim the edges to make a rectangle and keep the trimmings (about 250 g). Refrigerate.
- Cut pork trimmings into small pieces, place in a food processor with egg whites, cinnamon, cloves, nutmeg and ginger, and season with salt and pepper. Blend well at high speed to form a homogeneous filling.
- In a bowl, combine stuffing with cranberries. Mix well.
- Preheat oven to 375° F (190° C)
- Remove loin from refrigerator and place on work surface. Spread cranberry stuffing over center of loin, roll up tightly.
- Coat with bacon slices.
- Transfer the stuffed loin to an ovenproof dish and bake for 45 minutes.
- Brush with maple syrup and bake for another 15 to 20 minutes, until an internal temperature of 165°F (75°C) is reached.
- Remove loin from oven and cover with aluminum foil. Let stand for 10 minutes, slice and serve.
