1 full pork loin
1 loaf of white bread & 1 pound of cornbread
1 celery stalk diced
2 onions diced
¼ cup sage
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