{"id":415,"date":"2010-02-17T12:35:25","date_gmt":"2010-02-17T18:35:25","guid":{"rendered":"http:\/\/www.csafarmdurhamkawartha.com\/?p=415"},"modified":"2010-02-17T12:35:25","modified_gmt":"2010-02-17T18:35:25","slug":"red-cabbage-and-cranberry-stuffed-pork-loin-with-cider-cream","status":"publish","type":"post","link":"https:\/\/www.csafarmdurhamkawartha.com\/?p=415","title":{"rendered":"RED CABBAGE AND CRANBERRY STUFFED PORK LOIN WITH CIDER CREAM"},"content":{"rendered":"<ul>\n<li>1 tbsp (15ml) butter<\/li>\n<li>3 cups (750ml) finely shredded red cabbage<\/li>\n<li>1 cup of cranberries, chopped<\/li>\n<li>\u00bd cup (125ml) finely chopped onion<\/li>\n<li>1 tsp (5ml) dried thyme<\/li>\n<li>Salt and pepper<\/li>\n<li>3 lb (1.5 kg) boneless pork single loin<\/li>\n<li>3 cups (750ml) small cubes crusty whole grain bread<\/li>\n<li>\u00bd cup half-and-half Cream<\/li>\n<li>\u00bc cup (50ml) unsweetened apple cider or juice<\/li>\n<\/ul>\n<p>CIDER CREAM<\/p>\n<ul>\n<li>1-1\/2 cups (375ml) unsweetened apple cider or juice<\/li>\n<li>\u00bc cup (50ml) finely chopped onion<\/li>\n<li>1tbsp (15ml) all-purpose flour<\/li>\n<li>1 cup (250ml) 10% half-and-half<\/li>\n<li>Salt and Pepper<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 325F (160C)<\/li>\n<li>In a large skillet, melt butter over medium heat. Add cabbage, cranberries, onion, thyme and \u00bd tsp (2ml) each of salt and pepper; saut\u00e9 for 10 minutes or until cabbage is starting to brown. Transfer to a bowl; let cool completely.<\/li>\n<li>Meanwhile, trim any excess fat from pork. Place pork on a cutting board fat side up and short end facing you. Starting at the right side with knife parallel with board, cut pork in half almost but not all the way to the left side to butterfly; open up like a book. Stating in the centre of opened loin, with a knife parallel to board cut in half, almost but not all the way through, to butterfly again then repeat on the right. Open up both sides and press to make an even thickness.<\/li>\n<li>Stir bread and cream into cabbage. Press evenly over cut side of pork , leaving about 1 inch (2.5cm) at one short side bare. Starting at opposite edge, tightly roll up jelly-roll style; tie with kitchen string. Place in roasting pan. Brush with some cider; season with salt and pepper.<\/li>\n<li>Roast for 2 to 2-1\/2 hours, basting twice with remaining cider, until meat thermometer inserted into centre registers 155F (68C). Tent with foil; let rest for 10 min.<\/li>\n<li>Cider Cream: Meanwhile, in a medium saucepan, bring cider and onion to a boil over high heat. Boil until reduced by about half. Reduce heat to medium. Whisk flour into cream; gradually whisk into pan. Cook, whisking, for 3 min. Or until slightly thickened. Season with salt and pepper.<\/li>\n<li>Slice roast crosswise into eight slices and serve with the cider cream.<\/li>\n<\/ol>\n<p>Prep:25min\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook:15min<\/p>\n<p>Roast: 2-2-1\/2 hours\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 8 servings<\/p>\n<p>Cooking tip: To save time ask your butcher to butterfly the roast for you.<\/p>\n<p>Compliments of the Milk Calender<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 tbsp (15ml) butter 3 cups (750ml) finely shredded red cabbage 1 cup of cranberries, chopped \u00bd cup (125ml) finely chopped onion 1 tsp (5ml) dried thyme Salt and pepper 3 lb (1.5 kg) boneless pork single loin 3 cups (750ml) small cubes crusty whole grain bread \u00bd cup half-and-half Cream \u00bc cup (50ml) unsweetened&#8230; <a class=\"read-more\" href=\"https:\/\/www.csafarmdurhamkawartha.com\/?p=415\">Read More<span class=\"hidden\"> about &#8220;RED CABBAGE AND CRANBERRY STUFFED PORK LOIN WITH CIDER CREAM&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[26,9],"tags":[],"class_list":["post-415","post","type-post","status-publish","format-standard","hentry","category-cabbage","category-recipes","cabbage","recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts\/415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=415"}],"version-history":[{"count":3,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts\/415\/revisions"}],"predecessor-version":[{"id":436,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=\/wp\/v2\/posts\/415\/revisions\/436"}],"wp:attachment":[{"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.csafarmdurhamkawartha.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}