2 tbsp (30mL) Crisco® Canola Oil
1 Onion Chopped
1 tsp (5mL) dried thyme leaves
1 pkg (170g) Ocean Spray® Craisins® Dried Cranberries
1 cup (250mL) chopped dried apples or pears
1/2 cup (125mL) Ocean Spray ® White Cranberry Cocktail
1 cup (250mL) Sargento® Finely Shredded Italiano Cheese
4 lb (2kg) boneless, double-loin pork roast
1/2 tsp (2mL) salt and pepper
1/2 cup (125mL) Ocean Spray® Whole Berry Cranberry Sauce
2 tbsp (30mL) whole-grain Dijon mustard
1 tbsp (30mL) each maple syrup and cider vinegar
1.Heat half of the vegetable oil in a skillet set over medium-high heat. Add the onion. Cook, stirring often, until golden, about 6 minutes. Stir in the thyme, Craisins® and apples. Cook, stirring often, for 4 minutes. Add the white cranberry cocktail and reduce heat to low. Cover and cook until liquid is absorbed. Cool completely and stir in shredded cheese.
2.Preheat the oven to 325°F (160°C). Cut and remove the strings holding the roast together. Sprinkle meat all over with salt and pepper. Spread the stuffing evenly over the top of one piece of meat. Top with the second piece and truss with butcher’s twine. Use your fingers to stuff any dressing that falls out back into center of meat.
3.Stir the cranberry sauce with the remaining oil, mustard, maple syrup and cider vinegar. Brush ¼ cup (50mL) over the roast. Set on a rack in a roasting pan. Roast, basting occasionally with remaining sauce mixture, for 2 hours or until an instant-read thermometer inserted into the centre registers 160°F (70°C). Let stand for 10 minutes before slicing.