Shiitake and Cranberry Stuffed Pork Loin - Culinary Medicine Home

Name: Shiitake and Cranberry Stuffed Pork Loin - Culinary Medicine Home
Ingredients: 2 tsp. Olive oil; 2 1/2 lb Mushrooms, shiitake, raw (thinly sliced); 2 Large Shallots, raw (minced); 1/2 cup Dried sweetened cranberries; 1/4 cup Port wine (tawny port is best); 1/2 cup No salt added vegetable stock (or no salt added chicken stock); 1/4 tsp. Salt; 1 taste Black pepper; 1 Tbsp. Maple syrup; 1 Tbsp. Rosemary, fresh; 1 1/2 lb Pork, fresh, loin, whole, separable lean only, raw (split for stuffing); 1/2 cup Water; 2 Tbsp. Cornstarch

mds.culinarymedicine.org

This Shiitaki and Cranberry Stuffed Pork Loin is the perfect holiday meal! It has it all, savory shiitaki and pork with sweet cranberries and rosemary for the holidays.

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Ingredients

2 tsp. Olive oil
2 1/2 lb Mushrooms, shiitake, raw (thinly sliced)
2 Large Shallots, raw (minced)
1/2 cup Dried sweetened cranberries
1/4 cup Port wine (tawny port is best)
1/2 cup No salt added vegetable stock (or no salt added chicken stock)
1/4 tsp. Salt
1 taste Black pepper
1 Tbsp. Maple syrup
1 Tbsp. Rosemary, fresh
1 1/2 lb Pork, fresh, loin, whole, separable lean only, raw (split for stuffing)
1/2 cup Water
2 Tbsp. Cornstarch