Tradition's holiday stuffed pork loin

Traditions Holiday Stuffed Pork Loin


1 full pork loin


1 loaf of white bread & 1 pound of cornbread

1 celery stalk diced

2 onions diced

¼ cup sage

6 eggs

Veggie stock


1 lb. fresh cranberries

3 cups sugar


Filet pork loin

Using your stuffing mix, line the pork loin

Roll pork loin and pinch the ends.

Bake at 350* until internal temperature reaches a minimum of 145 degrees.

Cranberry Chutney – in a medium sauce pot cook cranberries until tender. Add sugar and a ¼ cup hot water, bring to a boil, stirring occasionally

When the pork loin has reached a minimum temperature of 145 degrees, remove from oven and pour the Cranberry Chutney over the top, slice pork loin and serve.