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Sea salt and freshly ground pepper
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, chopped green apples
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted
1/4 cup minced shallots
2 Tbsp pure maple syrup
1 teaspoon minced rosemary

2 Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten as much as possible. Remove plastic wrap. Sprinkle pork with salt and pepper and set aside.

3 Place croutons and stock in a small bowl and let sit for 5 minutes, until the croutons have absorbed the stock and have softened. Mash up the croutons a bit with a fork. Stir in the apples, walnuts, cranberries, shallots, maple syrup and rosemary. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. At this point you can wrap in plastic wrap and refrigerate if you are making ahead.
4 Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 325F, uncovered, for about 1 hour ten minutes, or until the pork reaches an internal temperature of 140-145F. Start checking the internal temperature of the roast at about one hour. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.
Serves 6.



4 Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat.
Hello there, My name is Samantha Mathews.Thanks for dropping by to read my cooking recipe blog. Nowadays, it looks like not many people have time and/or mood to cook food at home.And I think, even less of them are really enjoying the process of making home food, they probably think: making food is hard or boring.So I really hope you will find recipes posted here useful, tasty and fun to prepare, and you will actually enjoy cooking them. 