PIneapple Glazed Stuffed Pork Loin | Blue Jean Chef - Meredith Laurence

Ingredients

• 4 cups cubed Hawaiian sweet bread
• ⅓ cup warm chicken stock
• ¼ cup grated onion
• ½ cup diced dried pineapple
• ½ cup diced dried mango
• ½ teaspoon dried sage
• 2 tablespoons chopped fresh parsley
• 1 egg (lightly beaten)
• ⅓ cup chopped mixed nuts (pistachios, cashews, pecans, almonds, but no peanuts)
• ½ teaspoon salt
• freshly ground black pepper
• 1 1/2 pounds pork loin roast (about 12 inches in length)
• 8 ounces pineapple preserves
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• ½ head broccoli florets
• ½ head cauliflower florets
• olive oil